Lobster and Shrimp with Vanilla, Champagne (Prosecco), Cream Sauce

Serves: 4

Cooking Time: 25 minutes

1 lb. fettuccini
¼ cup olive oil
two 4 oz. lobster tails
2 shallots
1 lb. shrimp, peeled and deveined
1 vanilla bean
1 cup Champagne or Prosecco
½ cup heavy cream
salt and pepper, to taste
1 tsp. fresh tarragon, finely chopped

1. In a large pot, boil salted water and cook fettuccini to al dente per package instructions.

2. In a large saute pan over medium heat, add olive oil. Cut lobster tail in half and remove meat. Saute the meat until cooked, 1–2 minutes. Remove from pan and set aside. Add shallots and cook 2 minutes. Add shrimp and cook until almost pink, about 3 minutes. Remove shrimp with slotted spoon and set aside.

3. Cut vanilla bean lengthwise and scrape bean into pan, also adding skin. Add champagne, and reduce to half. Add heavy cream and tarragon and simmer for 5 minutes. Return lobster and shrimp to sauce and heat through.

4. Serve lobster and shrimp over the fettuccini. Garnish with a sprig of tarragon.

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