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Wine with the meal: Tagliatelle with lobster crab in cognac cream sauce and a glass of Viognier.

Tagliatelle with lobster crab in cognac cream sauce

This recipe for tagliatelle with lobster crab in a cognac cream sauce is a pasta lover's dream. The combination of tender seafood meat and a creamy sauce refined with cognac makes for an exquisite taste experience. Despite the luxurious ingredients, the preparation is uncomplicated and is perfect for a romantic dinner or festive occasion. In just a few steps, you can conjure up a dish that impresses with its creamy texture and the subtle spiciness of the cognac and goes perfectly with a strong white wine.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main course, Pasta
Cuisine Gourmet, Mediterranean
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Large pasta pot
  • 1 Wide pan or sauté pan
  • 1 Cutting board
  • 1 Knife
  • 1 Sieve

Ingredients
  

  • 250 g fresh tagliatelle
  • 300 g Lobster crabs peeled and gutted
  • 1 Shallot finely diced
  • 1 Garlic clove finely chopped
  • 40 ml Cognac
  • 200 ml Cream
  • 1 tablespoon tomato paste
  • 2 Tbsp butter
  • Fresh parsley chopped
  • Salt and cayenne pepper
  • Juice of a quarter of a lemon

Preparation
 

PREPARATION:

  • Wash the lobster crabs and pat dry.
  • Finely chop the shallot and garlic.
  • Finely chop the parsley.
  • Fill the pasta pot with plenty of salted water.

COOKING STEPS:

  • Cook the tagliatelle according to the packet instructions until al dente.
  • Melt the butter in a pan over a medium heat.
  • Fry the lobster crabs on both sides for approx. 2 minutes.
  • Remove the prawns from the pan and keep warm.
  • Sauté the shallots and garlic in the frying fat until translucent.
  • Fry the tomato puree briefly.
  • Deglaze with the cognac and reduce briefly.
  • Pour in the cream and reduce the sauce over a low heat.
  • Season to taste with salt, cayenne pepper and lemon juice.
  • Return the lobster prawns to the sauce.

DIRECTIONS:

  • Drain the tagliatelle and add to the pan, dripping wet.
  • Mix everything carefully until the pasta is coated with sauce.
  • Serve on preheated plates.
  • Sprinkle with the fresh parsley.
  • Serve immediately.

SUPPLEMENTS:

  • Small wild herb salad
  • Crispy garlic baguette
  • Steamed green asparagus

Nutritional values per portion

Calories: 680kcalCarbohydrates: 52gProtein: 32gFat: 36g
Keyword Cognac sauce, Lobster crabs, Luxury food, Mushroom cream sauce, Pasta recipe, Quick dinner, Seafood, Tagliatelle, Viognier, Wine with food
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