Tagliatelle with lobster

LOBSTER TAGLIATELLE

Portions : 4 - Preparation : 15 minutes - Cooking : 10 to 15 minutes

Ingredients

• 4 portions of tagliatelle
• 4 lobsters, 450 to 700 g (1 to 1.5 lbs)
• 60 ml (4 tbsp.) coarse salt
• 2 shallots, chopped
• 1 garlic clove, minced
• 30 ml (2 tbsp.) butter
• 60 ml (4 tbsp.) pickled gherkins, brunoise
• 1 pinch Espelette pepper
• 1 lemon, zest and juice
• 15 ml (1 tbsp.) mustard or horseradish
• 125 ml (1/2 cup) 35% cream
• 10 basil leaves, chopped
• 125 ml (1/2 cup) grated Parmesan cheese
• salt and freshly ground pepper to taste

Preparation

1. In a saucepan of boiling, salted water, cook the tagliatelle.
2. At the same time, in another saucepan, bring 4 liters of water to the boil with 4 tbsp. coarse salt. When the water comes to a rolling boil, plunge in the lobsters, head first, and leave covered. As soon as the water boils again, allow 8 minutes for the first 450 gr (1 lb) and 1 minute for each additional 225 gr (1/2 lb). Don't overcook lobsters, or their meat will lose its tenderness.
3. In the meantime, provide a large container of water and ice.
4. Remove lobsters from cooking water and plunge into ice water to stop cooking. Shell and cut into sections.
5. In a hot frying pan, brown the shallots and garlic in the melted butter.
6. Add lobster pieces, gherkins, hot pepper, lemon juice and zest, mustard or horseradish, cream, stir and simmer for 2 minutes. Check seasoning.
7. Add the cooked and drained pasta, basil and mix.
8. Just before serving, sprinkle the Parmesan over the mixture.