Lobster and bacon tagliatelle

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  • Prep. 20 minutes /

  • Cook time 15 minutes /

  • 4 portions

Bacon tranché | 375g
Bacon tranché | 375g

Ingredients

  • 1 pack of tagliatelle or linguine
  • 5 tbs. olive oil
  • 1 tbs.butter
  • 2 garlic cloves, crushed
  • 12 à 15 cherry tomatoes, cut in half
  • ¼ cup white wine
  • ½ cup  de seafood broth (optional)
  • 300 g lobster meat (thawed) or fresh lobster (already cook) 
  • 1 à 2 slices of F. Ménard bacon, cut in small pieces
  • Salt and pepper, to taste
  • Parsley, chopped (optional)

Preparation

  1. Cook the bacon pieces in a pan for 2 to 4 minutes, depending on the hob intensity. Remove them and place them on a dish covered with absorbent paper;
  2. Heat the olive oil and butter over medium heat in a pan. Add the garlic and let it cook until it gets golden brown (1 to 2 minutes approximately);
  3. Cut the cooked lobster lengthwise, peel the pieces and remove the flesh. Add the lobster meat, salt and pepper to the pan, then add the white wine and let it evaporate;
  4. Add the seafood broth and cook while stirring to form a sauce (optional);
  5. Meanwhile, cook the tagliatelle in a large amount of salted water, according to the directions on the box;
  6. Drain the pasta, keeping half a ladle of cooking water;
  7. Add the cooking water to the sauce and pour the sauce over the pasta. Add the bacon pieces, mix well and serve with parsley, to taste.
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