Tagliatelle with lobster and peas

TAGLIATELLE WITH LOBSTER AND PEAS

Portions : 4 - Preparation : 10 minutes - Cooking : 15minutes

Ingredients

• 250 ml (1 cup) peas
• 90 ml (6 tablespoons) bacon, chopped
• 2 gray shallots, chopped
• 1 sprig thyme, leaves removed
• 2 garlic cloves, chopped
• 250 ml (1 cup) vegetable stock
• 500 g (17 oz) tagliatelle
• 2 lobsters, cooked, shelled, in small pieces
• 12 cherry tomatoes, halved
• 2 eggs, yolks removed
• 45 ml (3 tbsp.) 35% cream
• 30 ml (2 tbsp.) fresh tarragon, chopped

Preparation

1. In a saucepan of boiling water, blanch the peas for 4 minutes, then drain.
2. In a large frying pan, fry the bacon until crisp. Set aside in a bowl.
3. In the same pan, in the bacon fat, sauté the shallots for 2-3 minutes, then add the thyme and garlic.
4. Add the stock and cook until evaporated.
5. Meanwhile, in a pot of boiling, salted water, cook the pasta according to the manufacturer's instructions.
6. Add the lobster pieces, peas and tomatoes to the pan and sauté for 2 minutes, stirring constantly.
7. Season with salt and pepper.
8. In a small bowl, whisk together the egg yolks and cream.
9. Add the pasta to the pan, followed by the tarragon and cream mixture.
10. Top with crispy bacon and serve.