Create a gourmet and festive recipe with these egg fettuccine with lobster and Rybaloff®, served with a sauce made of cream, shallots, white wine, garlic, lemon, and parsley. Rybaloff® is a caviar-based specialty used like bottarga, sliced thinly or grated over dishes as a finishing touch.
Preparation: 20 minutes • Cooking: 25 minutes
Ingredients for 4 people
- 500 g fresh egg fettuccine
- 1 shallot
- 2 garlic cloves
- 25 cl dry white wine
- 1/4 bunch flat-leaf parsley
- Zest of 1/2 organic lemon
- 20 cl fresh cream
- 1 lobster (~500 g)
- 20 g Rybaloff®
- Olive oil
- Fleur de sel, freshly ground pepper
Method
- Cook the lobster in plenty of salted boiling water for 12 minutes. Remove and shell the lobster to extract the meat. Cut the body meat into medallions and keep the claws and legs intact.
- Cook the fettuccine according to the package instructions until al dente. Drain, reserving 2 tbsp of pasta water.
- Peel and finely chop the garlic and shallot. Sauté the shallot in a pan with a drizzle of olive oil. Once translucent, add the garlic and cook 2 min while stirring. Add the white wine and cook until almost all liquid has evaporated. Add the parsley, lemon zest, cream, and reserved pasta water, season with salt and pepper, and simmer a few minutes. Add the pasta and lobster, mix, adjust seasoning, and plate.
- Slice the Rybaloff® thinly using a mandoline, arrange over the pasta, and finish by finely grating the rest of the Rybaloff® on the plates before serving.
Photographs: Aimery Chemin • Food styling: Audrey Cosson
