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Nutrition Facts
Serving Size 1 bowls 1036g Recipe makes 8 bowls) The following items or measurements are not included below: lobster shells 6 sprigs fresh thyme 6 black peppercorns
Calories 592
Calories from Fat 94		(16%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 307mg		102%
Sodium 404mg		16%
Potassium 864mg		24%
Total Carbohydrate 67.9g		22%
	Dietary Fiber 0.8g	3%
	Sugars 2.0g
Protein 48.5g		97%
how is this calculated?

Fettuccine in Lobster Broth With Shrimp, Crawfish, and Crabmeat

Recipe #313476 | 1¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Jul 13, 2008

Bpbby Flay has a unique way of taking a relatively simple recipe and adding layers and layers of different flavors. Here he has elevated the shrimp, crab & crawfish to another level - scrumptious! This dish is really delicious! Can you tell I liked it? Cpyright 1999 Bobby Flay. Show: Hot Off the Grill with Bobby Flay. Episode: Fetuccine.

8 bowls (change servings and units)

Ingredients

LOBSTER STOCK

2 tablespoons olive oil
1 large onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
2 lobster shells, chopped of roasted lobster
1 cup white wine
6 cups water
3 garlic cloves
2 plum tomatoes, chopped
1 bay leaf
6 sprigs parsley
3 tablespoons creme fraiche
2 teaspoons pureed chipotle chiles
salt & freshly ground black pepper
fresh chives

SAUTEED SHRIMP

16 medium shrimp, shelled and deveined
olive oil
salt and pepper

CRAWFISH

4 quarts water
salt
1 bay leaf
6 sprigs fresh thyme
2 garlic cloves
6 black peppercorns
6 dashes hot pepper sauce
2 lbs crawfish

ASSEMBLE (use lobster stock and sauteed shrimp and crawfish)

2 lbs fresh fettuccine, cooked al dente
1 lb cooked lump crabmeat
fresh chives

Directions

1
LOBSTER BROTH:.
2
Heat olive oil in a medium saucepan over medium heat.
3
Add the onion, carrot and celery and cook until soft.
4
Add the lobster shells and cook for five minutes.
5
Raise the heat to high, add the wine and cook until reduced by half.
6
Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil.
7
Reduce heat and simmer for 40 minutes.
8
Strain into a clean medium saucepan; bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree.
9
Add the chives and season with salt and pepper to taste.
10
SAUTEED SHRIMP:.
11
Heat oil in a medium saute pan over high heat.
12
Season the shrimp with salt and pepper to taste.
13
Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
14
CRAWFISH:.
15
Place water in a medium stockpot with plenty of salt and bring to a boil.
16
Add the bay, thyme, garlic and peppercorns and bring to a boil.
17
Reduce heat and let simmer for 10 minutes.
18
Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain.
19
Remove meat and coarsely chop.
20
TO ASSEMBLE:.
21
Divide pasta among 8 bowls.
22
Ladle over the broth.
23
Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls.
24
Sprinkle with fresh chives.
25
Serve with bread straight out of the oven, butter(only if you think you need it), a salad of sliced tomatoes and onion slices and a wine of your choice.
26
Enjoy!