Recipe for 4 – 5 persons
- 500 gr / 1 lbs Fresh tagliatelle
- 1 Chopped red onion
- 3 Cloves garlic
- 10 Cherry Tomatoes
- Handful chopped parsley
- 250 ml / 8.5 oz15% Cream
- 2 tbsp Cream cheese
- 150 gr / 5 oz pepper cheese
- Saltverk gourmet sea salt
- 250 gr / 9 oz peeled lobster tails
- 50 gr / 2 oz Graded Parmesan cheese
- 50 gr / 2 oz Butter
- 2 tbsp vegetable Oil
Begin by chopping, the onions, garlic cloves, parsley and cut the cherry tomatoes into halves. Bring a large pan to high heat, add two tablespoons oil and 50 gr / 2 oz butter. Toss in to the pan onions, parsley and garlic and fry until onion has softened. Add tomatoes and lobster tails and fry for about two minutes. Pour the cream into the skillet, add cream cheese and graded pepper cheese and let shimmer for about 5 minutes or until it thickens a little.
Season the lobster sauce with pepper and Saltverk Sea Salt to taste.
Bring a large pot of water to the boil, add a pinch of salt and a dash of olive oil. Toss in fresh tagliatelle and boil for about 3 minutes or until pasta is properly cooked.
Drain the pasta and add back to the pot. Mix the lobster sauce with the pasta and add graded Parmesan.
Serve with a sprinkle of chopped parsley and graded Parmesan and some tasty garlic bread on the side