Pasta with River Lobster Lemon Sauce

Ingredients

• 500 g Tagliatelle
• Salt
• 1 clove garlic
• 1 tbsp butter
• 1 tbsp flour
• 150 ml fish stock
• 150 ml Heavy Cream
• 1 stalk lemongrass
• white pepper
• 150 g river lobster (pre‑cooked)
• 1 tbsp freshly chopped dill

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Peel and finely chop the garlic, then sauté briefly in hot butter. Stir in the flour and deglaze with the fish stock. Bring to a boil, pour in the cream, add the halved lemongrass stalks, and simmer for about 10 minutes until thickened. Remove the lemongrass and puree the sauce with an immersion blender. Season with salt and pepper.

3. 3.

   Fold in the river lobsters, dill, and drained pasta; serve on bowls or plates.