Lobster Fettuccine with Fennel, Tarragon, and Cream

Name: Lobster Fettuccine with Fennel, Tarragon, and Cream
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, olive oil; 1 medium, onion, minced; 1 medium, fennel bulb (about 12 ounces), trimmed of stalks, cored, and chopped fine; , Salt and pepper; 1 tablespoon minced, fresh thyme leaves; 3 medium, garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/4 teaspoon, cayenne pepper; 3/4 cup, dry sherry; 4 cups, low-sodium chicken broth; 4 cups, water; 2 cups, heavy cream; 2 pounds, fettuccine (see note); 2 pounds cooked, lobster meat, cut into 1/3-inch pieces; 3 tablespoons minced, fresh tarragon leaves; 1 tablespoon, fresh lemon juice; , Grated Parmesan cheese, for serving (optional)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood
Valentines Day

Dotted with sweet bites of lobster, this pasta dish feels luxurious and elegant—and no one will suspect how simple it is to prepare.

SERVES 8 to 10

Lobster Fettuccine with Fennel, Tarragon, and Cream

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