Lobster pasta

40 minutes

Mittel

2 persons

This pasta dish puts everything to shame. For the main course, enjoy lobster meat in the fitting lobster stock and perfect noodles.

Ingredients

250 g lobster meat
500 g linguine
500 ml lobster stock
250 ml dry white wine
1 small yellow onion
1 clove of garlic
400 ml cream
40 g cold butter
180 ml Noily Prat
2 tbsp truffle oil
1 to 2 teaspoons cornstarch
a bit of salt
some cayenne pepper
some nutmeg
some cress to garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the lobster meat and lobster stock to thaw gently at room temperature for about 2 hours, or overnight in the refrigerator.
Peel both the onion and the garlic clove. Cut the onion into pieces. Roughly chop the garlic clove. Reduce the onion, garlic, white wine and Noilly Prat to a third in a saucepan. Pour in the lobster stock, season with salt, a little grated nutmeg and cayenne pepper. Simmer for about 20 minutes.
Add the cream and simmer gently for another 5 minutes. Mix the cornstarch with some water and add it to the boiling sauce to thicken. Stir sufficiently with a whisk. Now add the cold butter and continue stirring. Season again with salt, cayenne pepper and nutmeg. Refine with truffle oil if desired
In the meantime, bring a large pot with at least 5 liters of water to the boil. As soon as the pasta water boils, salt it sufficiently with approx. 4 tablespoons and add the pasta. Cook the linguine “al dente” with plenty of bite according to the instructions on the package.
Put some butter in a pan and let the lobster meat cook for about 5 minutes and set aside. Mix the sauce with the pasta and lobster in the pan. Divide between plates and serve. Garnish with the cress. Bon appetit!

The lobster can also be prepared in two other methods. Cook the lobster in the steamer at 80°C for 5-7 minutes. Alternatively, you can cook the lobster in the oven at 120°C for 10 minutes.