Fresh tagliatelli with lobster and young salad leaves
Tagliatelles fraîches au homard et jeunes pousses
Measures for 4 servings:
4 lobsters (around 400g each)
450g fresh tagliatelli
1 bag of mixed salad leaves
Sun- dried tomatoes
3 dessert spoons of olive oil
150ml crème fraiche or sour cream
1 bunch of tarragon
salt and pepper
Remove shells from the lobsters. Crack the claws without removing the flesh. Heat the oil in a saucepan and fry the lobster flesh until golden. Remove from the pan and place the flesh in the middle of 4 silver foil sheets (papillotes).
Chop the tarragon and mix with the crème fraiche, season the lobster. Light the oven at mark 8 (240°).
Place a heaped dessert spoonful of the tarragon mixture next to each portion of lobster and close the foil to make a parcel. When the oven has heated up, cook the parcels for 8 minutes.
During this time, cook the pasta in a large pan of boiling salted water, for 3-5 minutes, according to the cooking instructions. Drain and keep warm. Divide the pasta between 4 plates. Open the foil parcels and place the lobster on top of the pasta.
Cover with the remaining tarragon cream, add several dried tomatoes and young salad leaves.