CHEF EUGENIO’S
FETTUCCINE
ALL’AROGOSTA
1 lobster (3/4 to 1
pound)
50gr butter
3 tbsp olive oil
250ml heavy cream
100ml white wine
100ml tomatoe sauce
salt and pepper to taste
1 shallot
pinch of parsley
1 clove of garlic
250gr fettuccine
1. Cut lobster and set aside.
2. Sauté butter, oil and garlic and shallots until golden, add
lobster to pan face down for 2-3 minutes
3. Add wine and simmer unt