An incredibly tasty and luxurious recipe for pasta, which works both as an elegant little dish or as a more hearty main course!
4 servings
Ingredients
400 gr linguine
50 + 50 g butter
Shell from 1 lobster
3 tablespoons of fennel
1 carrot
2 Banana shallots
1.5 celery stalk
3 cloves of garlic
2 dl cream
4 tablespoons tomato puree
2 cups white wine
2 dl water
Chopped chives
0.25-0.5 lemon to squeeze
Parmesan
Salt
Description:
- Fry the lobster shells in 50 g of butter and a little olive oil for five minutes.
- Add the fennel, carrot, 1 chopped celery stalk and a chopped shallot and fry gently for a few minutes.
- Add the tomato puree and fry for a few minutes.
- Pour in wine and water, bring to a boil and reduce.
- In a separate pan, fry a chopped shallot and half a celery stalk in the rest of the butter.
- When the lobster stock has reduced enough, strain and pour into the pan.
- Add cream and continue to reduce. Salt and taste.
- Cook the pasta almost done. Drain and add to pan.
- Stir, then add parmesan and squeeze over lemon.
- Serve with chopped chives and more parmesan.
Pairs with:
There are several choices here. Champagne goes well, but also other white wine and even red wine.