Tagliatelle with Norway lobster tails, crumbled chorizo, cocktail tomatoes and fresh herbs, tossed with lobster broth and olive oil.
12 oz Tagliatelle Pasta, fresh, cooked
3/4 cup Hand Peeled Deveined Norway Lobster Tails, thawed
2 tbsp Unsalted Butter
1/2 cup oz Chorizo
1/2 small Onion, sliced thin
2 cloves Garlic, sliced thin
4 tbsp Olive Oil
1/2 tsp Paprika
2 tsp Tomato Paste
10 each Cocktail Tomatoes, quartered
To taste Sea Salt
To taste Cracked Pepper
2 tsp Parsley, chopped
1 tsp Oregano, chopped
10 leaves Basil, fresh
1 tsp 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.
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