Lemon Fettuccine with Lobster, Avocado and Tomato in a White Wine Cream Sauce Lemon Fettuccine with Lobster, Avocado and Tomato in a White Wine Cream Sauce 4 1/2 cup white wine 1/2 cup Sysco Supreme lobster stock 2 Tbsp. Sherry wine vinegar 4 Tbsp. Sysco Natural shallots, minced 2 cups Sysco Wholesome Farms heavy cream 1-1/2 ea. Sysco Imperial avocados, peeled, seeded and diced 8 ea. Sysco Imperial plum tomatoes, peeled, seeded and diced 1 lb. Portico Simply lobster meat 1-1/2 lb. Sysco Pasta LaBella lemon fettuccine to taste Sysco Imperial/McCormick salt, to taste Sysco Imperial/McCormick ground black pepper, 1 tsp. Sysco Natural fresh parsley, chopped, for garnish 1. In a saucepan, reduce wine, vinegar, lobster stock and shallots to 6 Tbsp. of liquid. Add heavy cream and reduce until thick. Add lobster, avocado and tomato; bring to a boil; season with salt and pepper and keep warm.
2. Bring a pot of salted water to a boil and cook fettuccine. Drain and toss with lobster sauce. Divide pasta and serve on four plates. Garnish with fresh parsley.