Bring a pot of water to a simmer over medium heat. Add the lobster and half of the lemon juice to the pot. Cook the lobster for about 5 mins. Then remove the lobster from the pot and place in an ice bath to stop the cooking process. Bring the water back up to a boil.
Melt the butter with olive oil in a large sauté pan over medium heat. Add the shallot and garlic. Sauté until translucent, about 5 mins. While the shallot and garlic cook, remove the lobster from the shells and cut into bite size pieces. Set aside.
Once the shallot and garlic are translucent, add the white wine and the rest of the lemon juice to the sauté pan. Cook for an additional 2 mins.
Add fettuccine to the same water you cooked the lobster in and boil for 5-7 mins.
While the fettuccine cooks, alternate whisking in ¼ cup of grated pecorino romano to the sauté pan with the beginning of the sauce, and then ¼ cup of pasta cooking water. Repeat this two more times until all the cheese is added, and the sauce starts to thicken.
After draining the fettuccine, add it to the sauté pan with the sauce, as well as the reserved lobster. Toss to combine, adding additional pasta cooking water if needed.
Serve with fresh parsley and extra squeeze of lemon juice.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.