Tagliatelle with Norway lobster tails, crumbled chorizo, cocktail tomatoes and fresh herbs, tossed with lobster broth and olive oil.
170 g Tagliatelle Pasta, cooked
60 g Hand Peeled Deveined Norway Lobster Tails, thawed
20 g Unsalted Butter
40 g Chorizo
60 g Onion, sliced thin
12 g Garlic, sliced thin
30 ml Olive Oil
0.75 g Paprika
5 g Tomato Paste
30 g Cocktail Tomatoes, quartered
To taste Sea Salt
To taste Cracked Pepper
2 g Parsley, chopped
0.70 g Oregano, chopped
5 g Basil, fresh
1 g Thyme, chopped
Prepare Norway Lobster Tails by sautéing in a pan with butter (from thawed or frozen) for 2 minutes.
When the Norway Lobster Tails are approximately 50% cooked, remove from pan, leaving butter and the lobster juices in the pan.
Reduce the resulting liquid and reserve the “lobster butter” for later use.
In the same pan, sauté chorizo, onion, garlic, paprika and tomato paste for 1 minute, or until cooked through.
Add in cooked tagliatelle noodles and a tablespoon of pasta cooking water.
Return cooked Norway Lobster into the pan.
Add in olive oil and reserved lobster butter, then toss pasta until everything is evenly coated.
Remove pan from heat and add in quartered tomatoes.
Plate the pasta, garnish with fresh herbs, sea salt and a crack of black pepper, and serve.
To serve our customers better, our website content has been customized for different customer types based on their needs and interests. Have a suggestion on how we can serve you better, please let us know.