Once in a while, when me and my husband want to really indulge we make this amazing pasta. The original recipe, by Swedish food blogger Lotta Lundgren, is described as “an insult to anything concerned with healthy eating”. And perhaps that’s why it feels so indulgent and naughty to feast on what I can only describe as pasta pornography!
This is what you will need for two people:
- Two lobster tails
- Lobster stock
- 12-20 scallops (depending on size)
- 2 tablespoons black caviar
- 10 spears green asparagus
- 300-400g fresh pasta (tagliatelle works very well)
- 2 egg yolks
- 1 large lemon
- 50g finely grated parmesan
- 150ml fresh cream (full fat)
- 25g butter
- Fresh dill & chives (roughly chopped)
To make the sauce, whip the egg yolks lightly and mix with finely grated zest from the lemon and approximately 1 tablespoon of lemon juice; cream and parmesan. Mix and put aside. Split the lobster tails, put in a ovenproof dish and cover about half-way with lobster stock. Cook in the oven for about 10 minutes until just cooked through. When you take them out, immediately put a know of butter on top. Fry the scallops quickly in a pan, cook the pasta and steam the asparagus. When the pasta is ready, drain but reserve a couple of table spoons of the cooking water. Return to the pan with cooking water and a generous knob of butter, and immediately mix in the sauce to heat through.
Serve in semi-deep dishes, putting the lobster tail next to the pasta and topping the pasta with scallops, asparagus and caviar. Sprinkle dill and chives over the whole plate.
I’ve not yet managed to get a good photograph of this dish, as I always want to get tucked in as soon as it is dished but I promise to upload one when I have found a way to practise some restraint!