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🍝 Pasta with creamy lobster sauce

773 kcal · 30 min · 4 servings

Ingredients

• 2 cooked lobster
• olive oil
• 100 ml dry white wine
• 500 ml lobster stock
• 300 g green asparagus
• salt
• 400 g linguine
• 1 clove of garlic
• 150 ml whipping cream
• 1 tbsp cognac
• 50 g crème fraîche
• 1 tsp lobster paste (ready-made product)
• pepper (from the mill)
• lemon juice
• 2 tbsp butter

Instructions

1. 1. Carefully remove the lobster meat from the shell.
2. 2. Cut the lobster meat into coarse, bite-sized pieces.
3. 3. Also break the empty lobster shells into coarse pieces.
4. 4. Heat 2 tablespoons of oil in a large pot.
5. 5. Roast the lobster shells in the hot oil until they turn red.
6. 6. Deglaze the shells with the wine.
7. 7. Pour in the fish stock.
8. 8. Let the mixture simmer at medium heat for about 30 minutes.
9. 9. Peel the lower end of the asparagus.
10. 10. Cut off the woody, fibrous ends of the asparagus.
11. 11. Slice the asparagus stalks diagonally into thin slices.
12. 12. Blanch the asparagus in boiling salted water for about 5 minutes.
13. 13. Drain the asparagus.
14. 14. Immediately shock the asparagus with cold water to stop the cooking process.
15. 15. Let the asparagus drain well.
16. 16. Cook the pasta in boiling salted water until al dente.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Strain the cooked lobster broth through a fine sieve to remove solids.
20. 20. Heat 2 tablespoons of oil in a clean pot.
21. 21. Sauté the chopped garlic in the oil until translucent, but not brown.
22. 22. Pour 350 milliliters of the strained lobster broth into the pot.
23. 23. Add the cream.
24. 24. Pour in the cognac.
25. 25. Stir in the crème fraîche.
26. 26. Stir in the lobster paste.
27. 27. Bring the sauce to a boil.
28. 28. Let the sauce simmer at medium heat for about 5 minutes.
29. 29. Season the sauce with salt and pepper.
30. 30. Add a splash of lemon juice.
31. 31. Foam the sauce with a hand blender.
32. 32. Melt the butter in a large pan.
33. 33. Sweat the lobster meat and asparagus in the butter by shaking the pan.
34. 34. Season the lobster meat and asparagus with salt and pepper.
35. 35. Drain the pasta.
36. 36. Let the pasta drain well.
37. 37. Fold the pasta into the lobster and asparagus mixture.
38. 38. Plate the pasta.
39. 39. Drizzle the pasta with the creamy sauce.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 773
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 76 g