- Preparation time1 hr
- Cooking time:20 mins
- Total time:1 hr 20 mins
- For:4 people
Ingredients
- 50g Osetra Imperial caviar
- 40g trout roe
- 4 lobster tails, gutted
- Lime zest
- Lemon zest
- 600g fresh tagliatelle
- 100g onion, finely chopped
- 50g fennel, finely chopped
- Olive oil
- 100g white wine
- A pinch of Super Negin saffron threads
- 3dl full cream
- 2dl vegetable stock
- Cold butter cubes
- Optional: lemon cream, dill tips and cut spinach leaves
Preparation
Sauté the onions and fennel in a frying pan filled with olive oil, add the saffron and deglaze with the white wine. Cover with the cream and vegetable stock and leave to infuse for 30 minutes.
Strain the vegetables, bring the sauce to the boil and blend with the cold butter. Keep the sauce warm. Flavour the lobsters with olive oil and salt and cook gently in the oven at 100°C for 8 minutes. Cook the tagliatelle al dente and fluff them with a meat fork.
Mix the sauce with the trout roe and Osetra Imperial caviar and sprinkle over the pasta. Finish the cooked lobster tails with lime and lemon zest. Garnish optionally.
Oliver Oberlin
Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests.