Fettuccine Fourchon from The Steakhouse at Hollywood Casino

Yield: one serving


2 ea U10 scallops

2 oz 90-110 P&D shrimp

1 oz crawfish tails

1 oz Jumbo Lump Crabmeat

6 oz Lobster sauce

1 oz heavy cream

4 oz lemon pepper fettuccini

2 oz white wine

1/2 oz olive oil

To taste salt & pepper


  • In a saute skillet, heat oil. Add scallops & shrimp and cook for two minutes.
  • Add the crawfish & crabmeat. Heat the ingredients for one minute.
  • Add the wine and reduce by half.
  • Add the lobster sauce and bring to a simmer. Simmer for 3 minutes or until lightly thickened.
  • Add the cream.
  • Heat the pasta in boiling salted water. Remove and strain the pasta before adding it to the sauce.
  • Adjust flavor as needed with salt & pepper. Serve.