Lobster Noodles

For the pasta dough mix eggs, olive oil, salt. Add the flour and semolina and knead well for at least 10 minutes until a very smooth dough is formed. Let it rest for 2 hours wrapped in cling film. Then process into tagliatelle with a pasta machine or roll out very thinly with a rolling pin, flour well, roll up and cut into strips. Cook the fresh pasta only very briefly in boiling water.

For the cooking stock lobster in a large pot boil water with a little salt, the vegetables cut into small pieces and washed and the spices.

Add the lobsters one by one, head first, and cook them one by one in it. Calculate about 1 minute of cooking time per 100 g of lobster. Break out the lobster and set the shells aside for the sauce.

Before serving, gently warm the lobster in a pan in the oven with a little butter, thyme and Noilly Prat. It should not get too hot: if the lobster meat starts to “curl” and bend, it will become tough.

For the lobster jus, pound the lobster shells and toast them in olive oil. When they are well roasted and develop a very strong odor, add the canned tomatoes and cook down. Deglaze with the cognac and flambé, add the red wine and reduce until almost dry.

Add 2 liters of the cooking stock and all the vegetables and spices, bring to a slow boil and simmer gently for about 1 hour.

Strain through a sieve and reduce to a thick consistency.

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