Fettuccine With Lobster and Zucchini Recipe (2024)

This sounds delicious! Two questions: would crab work just as well with these flavors (going crabbing this week); and what would be the best substitute for feta (since I have some family that doesn't care for that cheese)?

Substitute shrimp for the lobster?

This sounds delicious but is no "quick" 40-minute pasta dish unless you have previously gathered all the ingredients and have cooked and removed meat from the lobsters. Question: since very good frozen lobster meat is available, at least to us who live in metropolitan areas, how much lobster meat is extracted from two 1-1/4 lb. lobsters? It's probably not enough to share with up to six people. Using frozen lobster meat would provide more flexibility and a lot less work.

How much lobster meat is this, if I buy it frozen?

It's a shellfish recipe. If you're allergic don't look at it, or move on or figure out your own substitutes. There are thousands of pasta recipes without shellfish. If every recipe written had to also come with multiple versions for any of the ingredients that people are VERY COMMONLY allergic to, it would be untenable.

It worked great with shrimp. Slightly undercook because it will cook more in pan. Delish.

Since you don't mention a food allergy I'll assume your concern is about calories and/or fat content.The role of the heavy cream is to bind & thicken the sauce and to harmonize the various flavors. The thickening could be done with a simple starch/water slurry added in small amounts. The harmonizing could be achieved with various dairy products (creme fraiche, sour cream, whole milk yogurt, cream cheese or neufchatel).This is not a diet dish. Appreciate it for what it is, a splurge.

After commenting previously (below), we made this tonight for a guest, using 1/2 lb. frozen lobster. We purposely under-cooked zucchini and tomatoes and we tripled the garlic--worked well. But the whole thing, with good overall texture, is simply boring. It starts sodium heavy but needs more salt. It also needs more herbs, e.g., tarragon, thyme, and a big squeeze of lemon or, perhaps, tarragon vinegar. We used orecchiette, which avoided the "slippery" problem of long pasta in a creamy sauce.

2 (1 1/4) pounds of lobster is less than 2 cups of cooked meat

I used one pound of shrimp instead of lobster. No feta. Also crushed red pepper instead of paprika and it was spicy and fantastic. My only complaint is that the shrimp and zucchini mixture did not incorporate easily with the fettuccine. Next time I will use a shorter pasta like farfalle instead of noodles.

Agreed. It I made this again I would amp up the herbs and add red pepper flakes

The recipe is quite adaptable. I used what I had so - 1 lb frozen frutta di mare and 1/2 lb frozen shrimp that I cut into chunks. I doubled the chives and smoked paprika. I also used plenty of Aleppo pepper. The mint is a must. Easy and delicious.

Fettuccine is not al dente at 6 minutes, it is barely cooked. If using store bought dried pasta like Brailla or De Cecco the instructions on the box suggest 12 minutes

The feta as it melts and melds with the heavy cream gives this dish that bite, in this case a bit of salty brine. I'd probably opt for a ricotta salada in it's stead. Going to try this dish (exactly as it's laid out, later this week).

Yogurt often works. I have used 0% fat Greek yogurt in a similar recipe that calls for sour cream and it worked very well. I haven't tried it with this recipe, but if I make it I will do it with the yogurt.

Agreed with the rest of reviewers that this is no "quick" dish but I really enjoyed making it! I made it for my dad and he really loved it. I will add this to the list of summer pasta dishes. I don't think I would change anything about this other than more garlic. Really tasty flavors and very unique with the paprika and feta.

This was delicious. I scaled it down for two because I only had one zucchini and one lobster tail; used crème fraiche in lieu of cream; dry mint; forgot the lemon and it was still yummy. I don’t love lobster so one tail gave it lobster flavor without being too rich. It felt nourishing for a chilly evening.

I substitute Parmesan for Feta and basil for mint during the summer. Add corn from one ear for crunch.

This was tremendous — huge hit at our place. The only change I made was to substitute chives and mint for tarragon and parsley.

This was delicious. I swapped goat cheese for the feta and basil for the mint as I thought feta and mint might overpower the lobster. Next time I will try using shrimp for a more economical option and go with the original feta and mint to compare.

Absolutely sublime. I added some Balsamic glaze as well as vinegar. That added a bit of sweetness to set off the spice.

Made this with lobster that we’d cooked and frozen, making it an easy — and elegant — weeknight meal. I used goat cheese as I didn’t have feta, and basil since I didn’t have mint. It was delicious — definitely a keeper.

This was one of the best things I've ever made. Followed the recipe pretty much exactly, except that I halved it and I only had about 100g of a mock-lobster white fish thingy to use, but it was incredibly tasty. Also my "fresh" mint leaves were harvested from a dying plant so they were really more like dried. Lol. Still, 5 stars!!!

This was absolutely fantastic!

I used the meat from six small lobster tails and steamed them to get the meat out. It had a lot of lobster flavor considering all you do is add the cooked meat at the end. I'll make this again, but probably use less pasta.

This was great! I used just over 1lb of cooked lobster meat and that was plenty (probably more than enough). I left out the mint entirely because it wasn't available and just slightly increased the garlic and lemon to make up for it. I used Ricotta Salata instead of Feta as a matter of personal preference and it was perfect!

used shrimp instead of lobster and added some pepper flakes for a little interest. Could have used more mint and chives.

This sounds most wonderful, but I can't bring myself to use lobster in pasta--it's my cheap side showing. Would extra large shrimp or langosta do? I think it would, but would like input from author and community here. PS I could even see this with scallops or as a stretch, cubed monkfish. Thoughts?

I have made this twice and both times it was outstanding. I bought freshly-cooked lobster meat in Maine, and bought 2 pounds, which is more meat than would be found in those 2 lobsters, but I found it to be a perfect amount. (Frozen lobster meat is so inferior that I'd be inclined to sub with shrimp or crab...)I did not add the cream, as I find lobster to be rich enough. It was not missed.I used imported Italian egg tagliatelle with a lightweight, springy texture. Perfect choice.

this was delicious. All the ingredients just melded perfectly. I used mint and chive and other herbs from my garden and it was a great way to use garden tomatoes and waning herbs. I love Florence Fabricant's recipes. They are always perfect.