Tagliatelli with scampis alla rosso
Standard
Serve hot
Lobster tagliatelli
Standard
Serve hot
Print recipe
Ingredients
- Tagliatelli (A10) - 300 g (6 nests)
- Scampi Crema sauce (H9) - 160 g
- Cooked and peeled lobster - 500 g
- Saffron filaments - 2 pcs.
- Butter - 1 nut
- Chopped onion - 10 g
- Olive oil - 1 tbsp.
- Cayenne powder - 1 pinch
- Salicornia (decoration) - 3 leaves
- Salt and pepper
Preperation
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Ingredients
- Tagliatelli (A10) - 300 g (6 nests)
- Scampi Crema sauce (H9) - 160 g
- Cooked and peeled lobster - 500 g
- Saffron filaments - 2 pcs.
- Butter - 1 nut
- Chopped onion - 10 g
- Olive oil - 1 tbsp.
- Cayenne powder - 1 pinch
- Salicornia (decoration) - 3 leaves
- Salt and pepper
Lobster tagliatelli
Preperation
Fry the chopped onions for 2 minutes over low heat in a pan with olive oil.
Then add cayenne pepper, saffron, the scampi cream sauce, coral and lobster meat (keep scissors and tail separate). Cook for 2 minutes on low heat, stirring gently.
Heat the tagliatelle in slightly salted boiling water for 75 seconds and drain well.
Heat the tail and lobster claws in a pan with butter over low heat.
Pour the cooking butter into the pan with the scampi cream sauce and mix. Once the preparation is homogeneous, add the tagliatelle and mix again so that the pasta is well covered with the sauce.
Arrange the pasta on a warm plate and garnish with the claws and the lobster tail. Add a little samphire for decoration.
Tip
It is important to crack the lobster well to have as much meat and coral in the sauce as possible (except for the meat of the claws and tail).