Fettuccine With Lobster and Zucchini

This sounds delicious! Two questions: would crab work just as well with these flavors (going crabbing this week); and what would be the best substitute for feta (since I have some family that doesn't care for that cheese)?

Substitute shrimp for the lobster?

This sounds delicious but is no "quick" 40-minute pasta dish unless you have previously gathered all the ingredients and have cooked and removed meat from the lobsters. Question: since very good frozen lobster meat is available, at least to us who live in metropolitan areas, how much lobster meat is extracted from two 1-1/4 lb. lobsters? It's probably not enough to share with up to six people. Using frozen lobster meat would provide more flexibility and a lot less work.

How much lobster meat is this, if I buy it frozen?

It's a shellfish recipe. If you're allergic don't look at it, or move on or figure out your own substitutes. There are thousands of pasta recipes without shellfish. If every recipe written had to also come with multiple versions for any of the ingredients that people are VERY COMMONLY allergic to, it would be untenable.

It worked great with shrimp. Slightly undercook because it will cook more in pan. Delish.

Since you don't mention a food allergy I'll assume your concern is about calories and/or fat content. The role of the heavy cream is to bind & thicken the sauce and to harmonize the various flavors. The thickening could be done with a simple starch/water slurry added in small amounts. The harmonizing could be achieved with various dairy products (creme fraiche, sour cream, whole milk yogurt, cream cheese or neufchatel). This is not a diet dish. Appreciate it for what it is, a splurge.

After commenting previously (below), we made this tonight for a guest, using 1/2 lb. frozen lobster. We purposely under-cooked zucchini and tomatoes and we tripled the garlic--worked well. But the whole thing, with good overall texture, is simply boring. It starts sodium heavy but needs more salt. It also needs more herbs, e.g., tarragon, thyme, and a big squeeze of lemon or, perhaps, tarragon vinegar. We used orecchiette, which avoided the "slippery" problem of long pasta in a creamy sauce.

I used one pound of shrimp instead of lobster. No feta. Also crushed red pepper instead of paprika and it was spicy and fantastic. My only complaint is that the shrimp and zucchini mixture did not incorporate easily with the fettuccine. Next time I will use a shorter pasta like farfalle instead of noodles.

2 (1 1/4) pounds of lobster is less than 2 cups of cooked meat

Agreed. It I made this again I would amp up the herbs and add red pepper flakes

The recipe is quite adaptable. I used what I had so - 1 lb frozen frutta di mare and 1/2 lb frozen shrimp that I cut into chunks. I doubled the chives and smoked paprika. I also used plenty of Aleppo pepper. The mint is a must. Easy and delicious.

Fettuccine is not al dente at 6 minutes, it is barely cooked. If using store bought dried pasta like Brailla or De Cecco the instructions on the box suggest 12 minutes

The feta as it melts and melds with the heavy cream gives this dish that bite, in this case a bit of salty brine. I'd probably opt for a ricotta salada in it's stead. Going to try this dish (exactly as it's laid out, later this week).

Yogurt often works. I have used 0% fat Greek yogurt in a similar recipe that calls for sour cream and it worked very well. I haven't tried it with this recipe, but if I make it I will do it with the yogurt.