Pasta with langoustine, lobster sauce and grated cured egg

Ingrédients

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• Sel 375 g
• Sucre 275 g
• Egg yolks 6 each

• Base d'homard Ultimate KNORR 6 x 454 GR 500 ml
• Beurre 50 g

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

• Tarragon 15 g
• Cerfeuil 15 g