Lobster Fettucine

I will publish some recipes that provided to others. Most of these dishes begins with onions, garlic, celery and green pepper. New Orleans cooks like my mother, grandmother and wife and of course I myself use an abundance of these ingredients. I don't understand how someone can cook without start with these as Staples.

This is a Creole pasta dish that my wife does all the time. Lobsters are seasonal for the South, but there are plenty of frozen lobster tails sold in most stores you can buy all year round.

Lobsters are sometimes called mudbugs or Craydads, but in New Orleans and Mississippi in the South, they are crawfsh. This is a healthy dish and very filling. I must admit I'm not as big a fan of lobster, but even that tasted my wife's recipe and is very good. If you refrigerate, it is good for days and will feed a lot of people.

Ingredients:

margarine sticks 3
3 pounds of crawfish
2 medium onions
1 pint bicolor
3 celery ribs
6 slices of Jalapeno, chopped
Oregano lb
lb velveeta cheese
3 cloves garlic, minced
1/2 cup of Salsa
1/2 cup green onions
1 cup of parmesan cheese
1 heaping tablespoon flour

Melt the margarine, Add onion, celery, garlic. Simmer for about 30 minutes. Add lobster tails and cook for about 10 minutes. Add the flour and half and half cream. Cook for another 5 minutes add velveeta, jalapenos, green onions and parsley. Remove from the heat. Add the Oregano baked. Add the parmesan and serve.

* Cut it in the middle of many, as it does so much. I also sometimes add cooked shrimp or crabmeat.

I am a Board Certified ophthalmologist who has been in practice for 30 years.

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