Lobster Tagliolini with Cherry Tomatoes and Tarragon

Ingredients

• 2 cooked lobster tails (about 200 g meat), cut into chunks
• 200 g fresh egg tagliolini
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 shallot, finely minced
• 200 g cherry tomatoes, halved
• 100 ml dry white wine
• 50 ml single cream
• 2 tbsp fresh tarragon leaves
• 1 tbsp lemon juice
• ½ tsp chilli flakes
• Salt and white pepper to taste
• Micro herbs, to garnish

Instructions

1. 1

   Bring a large pot of salted water to the boil for the pasta.

2. 2

   In a wide skillet, heat butter and olive oil over medium heat. Add shallot and garlic and soften gently for 3 minutes — do not let them colour.

3. 3

   Increase heat to medium-high. Add cherry tomatoes and chilli flakes and cook for 3–4 minutes until the tomatoes begin to burst. Lightly crush some with the back of a spoon.

4. 4

   Add the white wine and let it reduce by half. Stir in the cream and simmer for 2 minutes.

5. 5

   Cook the tagliolini in the boiling water for 2–3 minutes until al dente. Reserve 100 ml pasta water.

6. 6

   Add the lobster to the sauce and warm gently for 1 minute. Add the drained pasta and toss with pasta water to loosen.

7. 7

   Remove from heat. Add lemon juice and fresh tarragon, and toss gently. Taste and adjust seasoning with salt and white pepper. Serve immediately garnished with micro herbs.