Lobster tagliatelle with cherry tomatoes & basil on a lake

Lobster tagliatelle with cherry tomatoes & basil on a lake

By
From
James Martin's French Adventure
Serves
4-6
Photographer
Peter Cassidy

I cooked this in one of the most beautiful locations I think I have visited in France. We were at a Michelin two-starred restaurant at Veyrier-du-Lac, overlooking Lake Annecy, and this dish lived up to its surroundings – the crew said it was their favourite of the whole trip.

Ingredients

Quantity Ingredient
2 cooked lobsters, meat removed from shells
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 small red chilli, diced
400g cherry tomatoes, left whole
3 sprigs tarragon, leaves picked
100ml double cream
25ml brandy
400g fresh tagliatelle
small bunch basil, leaves picked
50g freshly grated parmesan
sea salt
freshly ground black pepper

Method

  1. In a large non-stick frying pan, heat the oil and gently fry the garlic and chilli over low heat for 3–4 minutes until softened. Add the tomatoes and tarragon and cook for 2 minutes until the tomatoes start to soften. Pour in the cream and brandy and simmer gently for 10 minutes until the sauce has thickened slightly.
  2. Meanwhile, bring a large saucepan of water to the boil, add a teaspoon of salt and cook the tagliatelle for 2–3 minutes. Drain the pasta and return to the pan, reserving 50ml of the pasta cooking water.
  3. Gently stir the lobster meat into the tomato sauce and warm through. Carefully tip the lobster and all the sauce into the tagliatelle, along with the reserved cooking water, and stir to combine. Transfer to a large warmed platter and top with the basil leaves and Parmesan.
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