Lobster Tagliatelle
4 nests of tagliatelle (about 120 g)
100-200 g shelled and cleaned lobster
1 punnet of cherry tomatoes
A few fresh basil leaves, sliced into strips
1 teaspoon olive oil
1 tablespoon butter
1 garlic clove, thinly sliced
1 tablespoon chipotle puree
A little fresh lemon juice
1 tablespoon grated Parmesan cheese
Start by boiling the pasta according to the package instructions.
Cut the cherry tomatoes in half, thinly slice the garlic, or finely grate it. Stack a few basil leaves together and slice them into strips.
Drain the cooked pasta and set it aside.
Heat the olive oil in a pan and add the garlic, butter, lobster, and tomatoes. Sauté for 1 minute, then add the basil and chipotle puree along with salt and pepper. Cook until the lobster is fully cooked, then add the pasta to the pan. Heat everything together for 1 minute.
Serve on plates, sprinkle with grated Parmesan, and drizzle a little fresh lemon juice over the top. Garnish with a bit of fresh basil.