Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Tagliatelli with lobster
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
- 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.
- Heat the tagliatelli in slightly salted boiling water for 75 seconds and drain well.
- Heat the tail and lobster claws in a pan with butter over low heat.
- 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.
- 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).