Recipes

Lobster with Saffron Noodles and Osetra Imperial Caviar

CategoryDifficultyIntermediateNumber of people4Prep Time1 hrCook Time20 mins
Ingredients
 50 g Osetra Imperial caviar
 40 g trout roe
 4 lobster tails, gutted
 Lime zest
 Lemon zest
 600 g fresh tagliatelle
 100 g onion, finely chopped
 50 g fennel, finely chopped
 Olive oil
 100 g white wine
 A pinch of Super Negin saffron threads
 3dl full cream
 2dl vegetable stock
 Cold butter cubes
 Optional: lemon cream, dill tips and cut spinach leaves
Preparation
1

Sauté the onions and fennel in a frying pan filled with olive oil, add the saffron and deglaze with the white wine. Cover with the cream and vegetable stock and leave to infuse for 30 minutes.

Strain the vegetables, bring the sauce to the boil and blend with the cold butter. Keep the sauce warm. Flavour the lobsters with olive oil and salt and cook gently in the oven at 100°C for 8 minutes. Cook the tagliatelle al dente and fluff them with a meat fork.

Mix the sauce with the trout roe and Osetra Imperial caviar and sprinkle over the pasta. Finish the cooked lobster tails with lime and lemon zest. Garnish optionally.

Oliver Oberlin

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