Creamy Fettuccine with Lobster, Asparagus and Le Douanier

Creamy Fettuccine with Lobster, Asparagus and Le Douanier
  • 4 servings
  • 0:25 Preparation
  • 0:15 Cooking
  • 0:40 Total Time


Add all
  • 1 1/2 lb
    (680 g)

    cooked lobster

  • 1 lb
    (454 g)


  • 1/4 cup
    (60 mL)


  • 1

    shallot, finely chopped

  • 1

    leek, thinly sliced

  • 2

    tomatoes, diced

  • 2

    garlic cloves, chopped

  • To taste salt and freshly ground pepper

  • 1/2 cup
    (125 mL)

    white wine

  • 2 cups
    (500 mL)

    15% cream

  • 1 cup
    (250 mL)

    fresh Québec asparagus, blanched and cut in 2.5 cm (1 inch) pieces

  • 1 Tbsp.
    (15 mL)

    chopped fresh tarragon

  • 1/2 cup
    (125 mL)

    shredded Le Douanier cheese

  • To taste fresh tarragon, to garnish


Remove lobster meat from tail, claws and body, dice and refrigerate.

Cook fettuccine al dente, drain and set aside. In a saucepan, melt butter over medium-low heat and cook shallot and leek until golden.

Add tomatoes and garlic and continue cooking over low heat for about 3 minutes. Salt and pepper to taste.

Add wine and cook to reduce for about 5 minutes.

Stir in cream and continue cooking for another 5 minutes.

Strain sauce into a large frying pan.

Add lobster meat and blanched asparagus to sauce, and continue cooking for 2 minutes.

Add chopped tarragon and stir in cheese. Serve lobster and asparagus sauce over fettuccine and garnish with tarragon.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007