Pasta with Langoustine, Lobster Sauce and Grated Cured Egg

Name: Pasta with Langoustine, Lobster Sauce and Grated Cured Egg
Yield: 10
Ingredients: 1.0cup Sugar; 1.5cups Salt; 6.0each Egg yolks; 3.5Tbsp Butter; 4.0cups, prepared Knorr® Professional Ultimate Lobster Bouillon Base 1lb. 6 pack; 30.0each Fresh langoustines; 0.0x Salt and Pepper, to taste; 1.5lbs Squid ink linguine; 0.0n/a Olive oil, as needed; 1.0Tbsp Tarragon; 1.0Tbsp Chervil; 0.0as needed Prepared Pasta; 0.0as needed Prepared Lobster Sauce; 0.0as needed Prepared Cured Eggs

Pasta with Langoustine, Lobster Sauce and Grated Cured Egg – - Recipe

The creaminess of the sauce is the perfect carrier of the subtle seafood notes and flavors which are heightened by the umami of the cured egg shavings.

...

Prepare Cured Eggs

Sugar 1.0 cup
Salt 1.5 cups
Egg yolks 6.0 each

Prepare Lobster Sauce

Butter 3.5 Tbsp
Knorr® Professional Ultimate Lobster Bouillon Base 1lb. 6 pack 4.0 cups, prepared
Knorr® Professional Ultimate Lobster Bouillon Base 1lb. 6 pack
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Prepare Pasta

Fresh langoustines 30.0 each
Salt and Pepper, to taste
Squid ink linguine 1.5 lbs
Olive oil, as needed

To Serve

Tarragon 1.0 Tbsp
Chervil 1.0 Tbsp
Prepared Pasta
Prepared Lobster Sauce
Prepared Cured Eggs

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The creaminess of the sauce is the perfect carrier of the subtle seafood notes and flavors which are heightened by the umami of the cured egg shavings.

...

Preparation

Prepare Cured Eggs
- Stir sugar and salt in a bowl and mix. Spread half in a baking dish. Make cavities with a spoon and lay the yolks in the cavities. Gently sprinkle remaining salt-sugar mixture over the top, covering up the whole yolk. Cover with plastic wrap and chill for 4 days.
- Clean the yolks thoroughly by brushing off all the salt. Transfer to a baking sheet, cover with baking paper and leave to dry in the oven at 200°F for half an hour. Store at room temperature up to 1 month.
Prepare Lobster Sauce
- Reduce the prepared Knorr® Ultimate Lobster Base by half, whisk in the cold butter and keep warm.
Prepare Pasta
- Clean the langoustines, season with salt and pepper and grill until just tender.
- Cook the pasta in salted boiling water until al dente. Drain, add olive oil and mix well.
To Serve
- Twirl the pasta and lay on plates. Divide the langoustines over the pasta.
- Garnish the plates with tarragon and chervil tops and then pour in the warm lobster sauce.
- Generously grate the cured egg yolk over the dish and serve immediately.