Informations supplémentaires
35 min.
|
764 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Preheat the oven to 400°F. Bring a pot of salted water to a boil. Cook the pasta for 8-10 minutes until tender. Keep 1/3 2P | 1/2 3P cup of the pasta water then drain.
2. Setup
Thinly slice the fennel. Finely chop the garlic and the herbs. Zest the lemon then cut into quarters. Cut the bread into slices. Drain the lobster.
3. Cook the fennel
Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium-high heat. Cook the fennel and fennel seeds for 3-4 minutes. Add the cream, garlic, lemon zest, juice of half a lemon and 1 tbsp. of butter. Reduce heat to medium and simmer 2-3 minutes covered.
4. Cook the bread
Place the bread slices on a baking sheet. Brush with oil. Add salt. Bake in the oven for 8-12 minutes until browned.
5. Add the pasta
Add the lobster to the skillet and cook for about 2 minutes to heat through. Add the cooked pasta, pasta water, half of the arugula, half the herbs and of the parmesan. Mix and cook for 1 minute. Adjust seasoning to taste.
6. Plate your dish
Mix the rest of the arugula with a drizzle of oil, lemon juice to taste, salt and pepper. Serve the pasta with the rest of the arugula, the rest of the herbs, parmesan and the croutons. Bon appétit!
200gLobster Meat
180gFettucine
1unitLemon
40gArugula
200mlCream 18%
2unitGarlic Clove(s)
1unitFresh Parsley and Basil
0.75unitFennel Bulb(s)
30gGrana Padano Cheese
1unitCiabatta Bread
4gFennel seed
What you need
sheet pan, pan, pot, strainer, zester
764 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
96g
32%
fat
23g
35%
cholesterol
209mg
70%
fiber
6g
24%
protein
42g
saturated
13g
65%
sodium
1022mg
43%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg