Tagliatelli with lobster

Ingredients

  • Tagliatelli (A10) – 300 g (6 nests)
  • Scampi Cream Sauce (H9) – 160 g
  • Cooked and peeled lobster – 500 g
  • Saffron threads – 2 pcs
  • Butter – 1 knob
  • Chopped onion – 10 g
  • Olive oil – 1 tbsp
  • Cayenne powder – 1 pinch
  • Sea asparagus (garnish) – 3 sprigs
  • Salt and pepper

Preparation

  1. Fry the chopped onions for 2 minutes over low heat in a pan with olive oil. Then add cayenne pepper, saffron, the scampi cream sauce, coral and lobster meat (keep scissors and tail separate). Cook for 2 minutes on low heat, stirring gently.
  2. Heat the tagliatelli in slightly salted boiling water for 75 seconds and drain well.
  3. Heat the tail and lobster claws in a pan with butter over low heat.
  4. Pour the cooking butter into the frying pan and mix. Once the preparation is homogeneous, add the tagliatelli and mix again so that the pasta is well covered with the sauce.
  5. Arrange the pasta on a warm plate and garnish with the claws and the lobster tail. Add a little samphire for decoration.

Tip: It is important to crack the lobster well to have as much meat and coral in the sauce as possible (except for the meat of the claws and tail).

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