Lobster & Shrimp Tagliatelle Recipe
atlantic lobster, black tiger prawn, white wine, saffron lobster rosé, crème fraîche, roasted corn, asparagus, house-made noodle, herb & garlic gremolata
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the whole lobster and cook for about 8-10 minutes until bright red. Remove from water, let cool, and then extract the meat from the claws and tail. Chop into bite-sized pieces.
- 2
Cook the Prawns
In a large skillet, heat olive oil over medium heat. Add the black tiger prawns and cook for about 3-4 minutes until they are pink and opaque. Remove from skillet and set aside.
- 3
Make the Saffron Lobster Rosé
In the same skillet, add white wine and saffron. Let it simmer for about 5 minutes. Stir in the crème fraîche and bring to a gentle simmer. Season with salt and pepper.
- 4
Cook the Asparagus
In a separate pot, blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 5
Cook the Tagliatelle
In the pot of boiling water, add the house-made tagliatelle noodles and cook according to package instructions or until al dente. Drain and reserve some pasta water.
- 6
Combine and Serve
In the skillet with the saffron lobster rosé, add the cooked tagliatelle, lobster, prawns, roasted corn, and asparagus. Toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency. Finish with a sprinkle of herb & garlic gremolata and fresh parsley before serving.
