Lobster Taglioni with Cherry Tomatoes

Lobster Tagliolini.

Lobster Taglioni with Cherry Tomatoes

Ingredients Instructions
  • Fresh egg tagliolini: 400g
  • Semolina: 300g
  • Flour: 100g
  • Eggs: 6
  • Lobster: 1 (around 600g)
  • Cherry tomatoes, peeled and pitted: 200g
  • Garlic: 1 clove
  • Lobster stock: 200ml
  • Extra-virgin olive oil
  • Fresh basil
  • A pinch of salt
  • Split up the lobster, chop the cherry tomatoes and peel the garlic clove.
  • Add the lobster to a pan with the olive oil, garlic and cherry tomatoes and cook over a medium heart for 2 to 3 minutes.
  • Carefully flip the lobster and let it cook for another 3 minutes on the other side.
  • When the lobster is cooked, remove from the pan but keep it warm.
  • Add the lobster stock to the lobster sauce and let it simmer.
  • Cook the pasta al dente in salted boiling water, then drain and add it to the lobster sauce.
  • Toss it all together adding the basil cut into thin strips and cook for another minute.
  • To serve, divide the pasta and place half of the lobster on the hot dishes.

Recipe © Christoph Bob, Ristorante Il Refettorio | http://www.monasterosantarosa.com/