Pasta with langoustine, lobster sauce and grated cured egg

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.
Prepare Vegetable Sauce
- Reduce the Knorr® Ultimate Vegetable Base by half, whisk in the cold butter and keep warm.
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.
To Serve
- 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 vegetable sauce.
- Generously grate the cured egg yolk over the dish and serve immediately.

Knorr® Professionnel Ultimate Bouillon Base de Légumes 6 x 454 gr