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Tagliatelle with lobster

Tagliatelle with lobster

  • 500 g pasta

  • 2 boiled lobsters

  • 1/2 fennel

  • 1 onion

  • 2-3 cloves garlic

  • 2 tablespoons being concentrated tomato puree

  • 6 sprigs thyme

  • 1/2 dl cognac

  • 2.5 dl whipping cream

  • 1 tablespoon lemon or lime juice

  • 1/2 bottle of white wine

  • 1/2 liter of water

  • 1 bunch asparagus

Take the meat out of the shells. Heat oil in a large saucepan and add the lobster shells in. Fry lobster shells and add the chopped vegetables. Then add the tomato puree, thyme and cognac. Put carefully a lit match to the edge of the pan so that the alcohol burns off. Pour in the white wine and water. Let simmer for 20 minutes. Blend it all in a food processor or mixer and then run the soup through a sieve.  Pour the stock back intothe pot and boil again. Let cook till there are approx. 2.5 dl left. Pour in the cream and let the sauce boil until it is slightly creamy. Season with a little lemon juice, salt and pepper. Mix in the cooked pasta, lobster meat and thinly sliced asparagus, in the sauce. Serve possibly with grilled lemon or lime

 

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