Pasta with Creamy Lobster Sauce

Ingredients

• 2 cooked lobsters
• olive oil
• 100 ml dry white wine
• 500 ml lobster stock
• 300 g green asparagus
• Salt
• 400 g linguine
• 1 Garlic clove
• 150 ml Heavy Cream
• 1 tbsp cognac
• 50 g crème fraîche
• 1 tsp lobster paste (ready-made)
• pepper (ground)
• Lemon juice
• 2 tbsp butter

Instructions

1. 1.

   Open the lobsters, cut the meat into large bite-sized pieces and roughly chop the shells.

2. 2.

   Heat 2 tbsp oil in a pot and brown the shells while turning occasionally. Deglaze with wine and add stock. Simmer over medium heat for about 30 minutes.

3. 3.

   Peel the lower ends of the asparagus, trim woody tips, and slice the stalks diagonally into thin slices. Blanch in boiling salted water for about 5 minutes, drain, shock in cold water, and dry well.

4. 4.

   Cook the linguine in boiling salted water until al dente.

5. 5.

   Peel and finely chop the garlic. Strain the stock.

6. 6.

   Heat 2 tbsp oil in a pot and sauté the garlic until translucent. Add 350 ml stock, cream, and cognac; stir in crème fraîche and lobster paste. Bring to a boil and simmer over medium heat for about 5 minutes, season with salt, pepper, and a splash of lemon juice, then blend with an immersion blender.

7. 7.

   Melt butter in a pan and sauté the lobster meat with asparagus until heated through. Season with salt and pepper. Drain the pasta, toss it with the lobster mixture, plate, and drizzle with sauce before serving.