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Prepare Cured Eggs

  • Salt 375 g
  • Sugar 275 g
  • Egg yolks 6 each

Prepare Lobster Sauce

  • KNORR Ultimate Lobster Base 6 x 454 GR 500 ml
  • Butter 50 g

Prepare Pasta

  • fresh langoustines 30 each
  • Squid ink linguine 750 g
  • Olive oil, as needed

Before Serving

  • Tarragon 15 g
  • Chervil 15 g
  1. Prepare Cured Eggs

    Stir sugar and salt in a bowl and mix. Spread half in a baking dish. Make cavities with a spoon and lay the yolks in the cavities. Gently sprinkle remaining salt-sugar mixture over the top, covering up the whole yolk. Cover with plastic wrap and chill for 4 days.

    Clean the yolks thoroughly by brushing off all the salt. Transfer to a baking sheet, cover with baking paper and leave to dry in the oven at 90°C for half an hour. Store at room temperature up to 1 month.

  2. Prepare Lobster Sauce

    Reduce the sauce, whisk in the cold butter and keep warm.
  3. Prepare Pasta

    Clean the langoustines, season with salt and pepper and grill until just tender.

    Cook the pasta in salted boiling water until al dente. Drain, add olive oil and mix well.

  4. Before Serving

    Twirl the pasta and lay on plates. Divide the langoustines over the pasta.

    Garnish the plates with tarragon and chervil tops and then pour in the warm lobster sauce.

    Generously grate the cured egg yolk over the dish and serve immediately.

  5. Nutritionals

    Per Serving: Calories 340, Fat 15g, Sat Fat 6g, Trans Fat 0g, Cholesterol 200mg, Sodium 850mg, Carbohydrate 38g, Fiber 2g, Sugars 1g, Protein 14g
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