Breton Lobster with Black Tagliatelle and Parmesan Foam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 lobster 600 g
- 0.25 ¼ toe / n poultry stock
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 bay leaves
- 150 g shallot (s)
- 30 g rice (risotto rice)
- 0.5 liter ½ poultry stock
- 0.25 liter ¼ cream
- 200 g parmesan, rated
- 4 egg yolks
- 60 g flour
- 1 tablespoon olive oil and 3 g sepia ink
- 20 g semolina
- 4 sprigs chervil
- 4 g truffles
Print Recipe
Pin Recipe Instructions
- For the pasta, mix the egg yolk, flour and semolina. Add the sepia ink and olive oil and knead a smooth dough. Roll out thinly and make fine noodles.
- For the Parmesan foam, sweat the shallot cubes and rice in oil until translucent. Top up with 0.5 liters of poultry stock and add &
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