Step 1

Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.

Step 2

Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.

Step 3

Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.

Step 4

Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.

Step 5

Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.

Step 6

Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.

Step 7

Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.