Wednesday, July 15 2020

Once you go Brazilian…

If you want to make a romantic lobster dish that’s a little different, check out my recipe for butter-poached lobster with red wine fettuccine in caviar sauce. It’s an easy dish you can make at home to “wow” your friends, family or date.



1 Brazilian lobster tail or 1 lb lobster
1 stick butter
1 bottle of red wine (750 ml)
sea salt
1 10 oz package fresh fettuccine (refrigerated section)
1/2 cup Greek yogurt
1 ounce caviar
exotic peppercorn blend


Using a large pot, boil water and poach lobster for 5 minutes. Remove and cool. Take off shell and cut lobster meat into bite-sized pieces. Rinse pot and add the whole bottle of wine. Bring to a boil. Add sea salt as you would to pasta water. In a 2-quart saucepan, add 1 TB water. Cut butter into 8 TB. Whisk in 1 TB at a time until you have a butter emulsion. Add pasta to water. Boil for time listed on package. Put lobster in saucepan with the butter and simmer for 5 minutes (don’t let boil). Drain pasta, add yogurt and caviar, using tongs to coat the pasta. Using a slotted spoon, take out lobster meat from the saucepan and scatter around the plate. Grind a little exotic peppercorn around the edge of the plate. Serve immediately.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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