Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Creamy Fettuccine with Lobster, Asparagus and Le Douanier https://www.metro.ca/userfiles/image/recipes/fettuccini-cremeux-homard-asperges-douanier-5462.jpg PT25M PT15M PT40M
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.
4
1 1/2 lb (680 g) cooked lobster 1 lb (454 g) fettuccine 1/4 cup (60 mL) butter 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
Creamy Fettuccine with Lobster, Asparagus and Le Douanier

Creamy Fettuccine with Lobster, Asparagus and Le Douanier

Rate this recipe
19 Votes
4
Creamy Fettuccine with Lobster, Asparagus and Le Douanier
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/2 lb
    (680 g)
    cooked lobster
    You might like:

    Flyer Deal  (1)
    SAVE $2.00
    Rock Lobster Tail FROZEN, 2 - 3 oz. or Fresh Skinless Atlantic Salmon Portions 113 g

    Rock Lobster Tail FROZEN, 2 - 3 oz. or Fresh Skinless Atlantic Salmon Portions 113 g

    $2.99 ea.

  • 1 lb
    (454 g)
    fettuccine
    You might like:

    Flyer Deal  (1)
    BARILLA GLUTEN FREE PASTA

    BARILLA GLUTEN FREE PASTA

    $1.49 ea.

    340 g SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SELECTION BUTTER

    SELECTION BUTTER

    $3.99 ea.

    SALTED OR UNSALTED 454 g

  • 1
    shallot, finely chopped
  • 1
    leek, thinly sliced
  • 2
    tomatoes, diced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 2
    garlic cloves, chopped

  • To taste salt and freshly ground pepper
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 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
    You might like:

    Flyer Deal  (1)
    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF PERU, No. 1 GRADE 8.80/kg

  • 1 Tbsp.
    (15 mL)
    chopped fresh tarragon
  • 1/2 cup
    (125 mL)
    shredded Le Douanier cheese

  • To taste fresh tarragon, to garnish
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be automaticaly linked to your metro&moi card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be automatically applied on eligible products.
  • Spot the card icon to see your selected coupons.
I understand