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Pasta Fontina with Lobster

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Cincinnati Designer

"This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro."
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53 m servings 688 cals
Original recipe yields 10 servings

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  1. Shred fontina cheese in a food processor.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  3. Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Nutrition Facts

Per Serving: 688 calories; 51.2 g fat; 35.4 g carbohydrates; 23.8 g protein; 183 mg cholesterol; 627 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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