Fresh tagliatelli with lobster and young salad leaves

Main course


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

  1. 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).
  2. Chop the tarragon and mix with the crème fraiche, season the lobster.  Light the oven at mark 8 (240°).
  3. 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.
  4. 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.
  5. Cover with the remaining tarragon cream, add several dried tomatoes and young salad leaves.

Wine accompaniment

Serve with cuvée Elisa