Lemon Fettuccine, Lobster, Avocado & Tomato In White Cream S

• 1/2 cup white wine
• 1/2 cup lobster stock (we made our own with the leftover lobster shells... I've posted the recipe we used)
• 2 tablespoons sherry wine vinegar
• 4 tablespoons shallots, minced
• 2 cups heavy cream
• 1 1/2 avocados, peeled, seeded, and diced
• 8 plum tomatoes, peeled, seeded, and diced
• 1 lb lobster meat, fresh, chopped
• 1 lb fettuccine, fresh lemon-flavored
• 1 pinch salt, to taste
• 1 pinch pepper, to taste
• 1 teaspoon parsley, chopped, for garnish

1. In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
2. Add heavy cream and reduce until thick.
3. Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
4. Bring a pot of salted water to a boil and cook fettuccine.
5. Drain and toss with the lobster sauce you just made.
6. Garnish with chopped parsley.

white wine, lobster, sherry wine vinegar, shallots, heavy cream, avocados, tomatoes, lobster, salt, pepper, parsley

Taken from www.food.com/recipe/lemon-fettuccine-lobster-avocado-tomato-in-white-cream-s-471070 (may not work)