Fettuccine with lobster and Rybaloff®

Make a gourmet and festive recipe with these fettuccine, lobster and Rybaloff®, served with a shallots, white wine, garlic, lemon, parsley® and creme fraiche sauce. Rybaloff® is a caviar-based specialty that can be used like bottarga: thinly sliced into strips or grated onto your dishes as a final touch.

Preparation time: 20 minutes - Cooking time: 25 minutes

Serves 4    

• 500g fresh egg fettuccine
• 1 shallot
• 2 cloves of garlic
• 25cl dry white wine
• 1/4 bunch of flat-leaf parsley
• Zest of 1/2 organic lemon
• 20cl creme fraiche
• 1 lobster (approx: 500g)
• 20g Rybaloff®
• Olive oil
• Sea salt, freshly ground pepper

Method

1. Cook the lobster in a large quantity of boiling salted water for 12 minutes.
2. Once perfectly cooked deshell the lobster to extract its flesh. Cut the lobster's flesh into medallions and keep the legs whole.
3. Cook the fettuccine for the time indicated on the packet, they must be al dente. Drain them, and keep 2 tablespoons of the cooking water to be used later on/
4. Peel and finely chop the garlic and shallots. Fry the shallots in a pan with a dash of olive oil.
5. Once translucent, add the garlic and stir-fry them together for 2 minutes. Add the white wine and stir until almost all the liquid has evaporated. Add the parsley, lemon zest, creme fraiche and the pasta cooking water, season with salt and pepper and simmer for a few minutes.
6. Add the pasta, the lobster, mix, adjust the seasoning and divide into plates.
7. Cut thin slices of Rybaloff® with a mandolin, add them to the pasta and grate the rest of the Rybaloff® on top of the each plate before serving.

Photograph: Aimery Chemin - Food styling: Audrey Cosson