Lobster & Okra Fettuccine, Spicy Gumbo Sauce

Lobster & Okra Fettuccine, Gumbo Sauce
Maine Lobster & Homemade Pickled Okra
Tossed with Fresh Fettuccine
Spicy Gumbo Sauce
Ground Sassafras & Celery Leaf Garnish

Lobster & Okra Fettuccine, Gumbo Sauce
Will you be entertaining anytime soon? May I suggest this dish as a pasta or main course, it’s a show stopper. A twist on Louisiana’s gumbo, but with fettuccine and pickled okra. The depth and complexity of the gumbo sauce made from a golden brown roux will WOW your guests, as, of course, will generous morsels of fresh Maine lobster. Pickled okra counterbalances with a refreshing zing. Those not too fond of okra will be impressed, there is none of that usual slipperiness.

Spicy Gumbo Sauce Recipe

mirapoixGumbo Sauce

  • 3 jalapeños, chopped
  • 1/2 c. yellow bell pepper, chopped
  • 1/2 c. carrots, chopped
  • 1/2 c. yellow onion, chopped
  • 1 c. celery, chopped
  • 1/2 c. grapeseed oil
  •  4 T. flour
  •  5 c. chicken stock
  • salt & pepper

Caramelize the vegetables in oil over medium-high heat. Add flour, stir with a wooden spoon until the roux is a golden brown, about 20 minutes. This sauce recipe yields eight portions.

gumbo sauce

Slowly whisk in chicken stock and continue to cook at least 30 minutes until the sauce is just starting to thicken. This elegant dish must have an elegant sauce. The texture of the sauce is crucial to the dish, it must be thick enough to cling to the pasta and lobster, but must not be too heavy or gloppy…

sieve, gumbo sauce

Strain sauce through a fine-mesh sieve, return to a clean sauce pan. Reheat and season to taste with salt and pepper.

Pickled Okra Recipe

fresh okra

Fresh Okra

pickling juice

Pickling Juice

  • 1 c. water
  • 1/2 c. rice wine vinegar
  • 1/2 c. sugar
  • 2 T. Kosher salt
  • 2 1/2 T. Pickling Spice Mix
  • 1 jalapeño , chopped

Combine all the ingredients in a small saucepan and bring to a boil. Simmer 15 minutes. Strain out solids and return juice to the saucepan. Bring to a boil and add fresh okra. Reduce heat and simmer for 3 minutes. Remove from heat and let okra come to room temperature in the pickling juice.

pickled okra

Using a sharp knife, slice okra into small pieces on the bias.


fettuccine gumbo sauce

Brown butter in a sauté pan. Add lobster meat and gently heat through. Toss al dente fettuccine with lobster and sliced okra. Serve each portion in a shallow bowl. Ladle the hot sauce on top, ladling enough sauce that it slightly pools at the bottom of the bowl.

gumbo file

Serve Gumbo Filé on the side. This powdered sassafras adds a distinctive, earthy flavor to the dish. Guests can sparingly dust their pasta with the spice to add an authentic New Orleans gumbo note.

Lobster & Okra Fettuccine, Gumbo Sauce

Pale celery leaves make a pretty garnish while accenting the celery flavors in the gumbo sauce.

Although this dish is nothing like his “Crayfish Lasagne with Duck Rillette,” Charlie Trotter’s original creation is most definitely the inspiration for my dish. He’s my hero. His sauce pairs beautifully with seafood pasta.

28 thoughts on “Lobster & Okra Fettuccine, Spicy Gumbo Sauce”

  1. As someone who really loves her gumbo, I have to tell you this is just a genius idea!! The pickled okra, the gumbo sauce … file on the side! Holy hell girl, you may have just made a classic.

  2. I agree with Merisi, and you’ve done it again. I just received a prize package from Whole Foods with lots of lovely pasta and am looking for something special.

  3. I love gumbo and pasta, I’m suprised I didn’t think of this already 🙂 My hubby would go crazy over this too, he loves okra! Great post with great pictures!

  4. This looks delicious! I’m allergic to lobster so I can’t indulge, but I LOVE pickled okra! I can eat them like potato chips! Such a beautiful dish, too!

  5. Wow! You can see all the love that was put into this dish from the very first photo. Brilliantly done! I am trying to be civil and not lick the screen lol. Thanks for sharing! Buzzed your post on foodbuzz =]

  6. As someone who’s grew up on gumbo and loves the aroma of a good roux, I never thought of making it with lobster– and I live in New England. Thanks for the inspiration!

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