Tagliatelle con bogavante y mantequilla al azafrán

Ingredientes

• 300 g fresh or dried tagliatelle
• 2 cooked lobster tails (or 300 g lobster meat)
• 1 generous pinch saffron threads
• 80 g unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 100 ml dry white wine
• 150 ml heavy cream
• Juice and zest of 1 lemon
• Salt and freshly ground black pepper
• Fresh flat-leaf parsley, roughly chopped

Preparación

1. 1

   Soak the saffron threads for 10 minutes in 2 tablespoons of warm water. This releases the color and flavor.Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package until al dente, saving a cup of the cooking water before draining.Cut the lobster meat into generous pieces. Heat a knob of butter in a wide pan over medium heat and sear the lobster for 2 to 3 minutes until just lightly browned. Remove from the pan and set aside.In the same pan, add the shallot and garlic and gently soften for 2 minutes in a new knob of butter. Deglaze with the dry white wine and let it reduce by half.Stir the saffron with its soaking water into the pan. Add the heavy cream and let the sauce simmer gently over low heat for 3 to 4 minutes until it slightly thickens.Add the drained tagliatelle to the sauce and toss well. Add a splash of the reserved cooking water if the sauce is too thick. Season with salt, pepper and a generous squeeze of lemon juice.Return the lobster to the pan and warm everything together for 1 more minute. Divide among deep plates, grate over some lemon zest and garnish with fresh parsley.