Heirloom Meals: Savoring Yesterday's Traditions Today

Lobster Fettuccini

Lobster Fettuccini


  • 2-3 Tbsp Olive Oil
  • 20 plum tomatoes (diced with the seeds and the skin)
  • 4-5 cloves of garlic, minced
  • 1 cup White Wine
  • 2 cups Heavy Cream (or 1 cup heavy cream and 1 cup half-an-half)
  • 1/2 cup Basil, Chopped
  • 3 Lobsters Meat
  • Salt & Pepper to taste
  • Parmesan Cheese to Taste


  1. Heat olive oil in a large heavy skillet. Add tomatoes and cook on medium heat for about 10 minutes.
  2. Add the white wine and continue to sauté until wine has been cooked off.
  3. Add garlic and cook until aromatic.
  4. Add the cream and continue cooking until the cream is heated through.
  5. Add the basil and then toss sauce over your pasta of choice.
  6. I recommend making your own homemade fettuccini. Enjoy!
  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Total time: 50 minutes

Yield: 4-6 servings

Categories: Heirloom Recipes

Tags: Lobster, heirloom recipe, heirloom meals, summer, homemade pasta, carole murko, dinner