Heirloom Meals: Savoring Yesterday's Traditions Today

Rioja Blanco with Fettucine with a Lobster Tomato Basil Cream Sauce


  • 2-3 Tbsp Olive Oil
  • 20 plum tomatoes (diced with seeds and skin)
  • 4-5 cloves garlic
  • 2 cups heavy cream (or 1 cup heavy cream and 1 cup 1/2 and 1/2)
  • 1/2 cup basil, chopped
  • Meat of 3 lobsters
  • salt and 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.
  7. Enjoy with a glass of Rioja Blanco!!
  • Prep time: 20 minutes
  • Cook time: 30 mintes
  • Total time: 50-60 minutes

Yield: 4-6 servings.

Categories: Carole's Concoctions, Heirloom Recipes

Tags: rioja blanca, rioja wine, Lobster, tomatoes, cream sauce, heirloom recipe, dinner, family recipe