Lobster Fettuccine with Fennel, Tarragon, and Cream
Why This Recipe Works
For perfectly cooked pasta in our Lobster Fettuccine recipe, we used a reliable technique we’d already developed: Create a loose, overly liquidy sauce, add the dry pasta and simmer rapidly. By the time the pasta is tender, the sauce is velvety and flavorful. Store-bought chicken broth added a savory anchor to our Lobster Fettuccine recipe, and cutting the cream and broth with water was key to keeping the sauce light. We liked the flavor of lobster meat we seamed ourselves, so to ensure the meat didn’t get rubbery or fall apart, we waited until the pasta was tender and our sauce velvety before adding it in large bite-sized pieces and cooking it just long enough to heat it through.