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Roasted Vanilla Lobster With Fresh Tagliatelle

Discover a special recipe where lobster is enhanced by the sweetness of vanilla and just served with tasty fresh tagliatelle.


For 2 persons - Prep. time : 10-15 min

  • ⅔ cup of flour
  • 3 egg yolks
  • A pinch of salt
  • 1 tbsp of water

For fresh tagliatelle :

  • Salt, pepper
  • 11,26 oz of water
  • 1 vanilla pod
  • ¼ cup of very cold butter
  • ¼ stalk of lemongrass
  • 2 lobsters


Step 1 : 

Begin the recipe by preparing the tagliatelle. You can even do this step a few hours before cooking the lobsters. You just have to mix by hand in order to obtain a firm but flexible dough. Let it rest for a good hour, covered with a clean cloth.

Flour the dough a little, then roll it up slightly with your hands or with a rolling pin. Then, put it through a rolling mill to make it very thin. Put the dough through the tagliatelle cutter of your machine, or do it with a knife. Slightly flour them so that the tagliatelle won’t stick. Lastly, refrigerate.


Step 2 :

To kill the lobsters, plunge them in a large volume of slightly salted water for 2 or 3 minutes. Then, drain and rinse them under water to remove every eventual impurities.

Remove the tails from the heads by twisting them around and pulling. Put the tails aside to break the shell a little. Gently remove the shell, ring by ring, and get the flesh. Remove the claws with lobsters pliers or a nutcracker or hammer if you don’t own lobster pliers. Get the flesh and refrigerate.


Step 3 :

Brown the carcasses of the lobster Singapore with a little butter in a saucepan for a minute, before filling the saucepan with water. Lightly salt and pepper. Reduce to medium heat to 3/4, filter with a strainer and put the saucepan back on low heat and infuse the ¼ stalk of lemongrass for a minute. Then, remove it and replace the lemongrass with the vanilla pod that you will have halved lengthwise. Before adding the pod, get the vanilla grains with the point of a knife and add them to the saucepan. Cook for another 2 minutes on low heat and remove the vanilla pod. Add the cold butter in small diced cubes and whip to slightly thicken the sauce. Check the seasoning and keep your preparation warm.


Step 4 :

Plunge the fresh tagliatelle in a large volume of boiling salt water with a bit of oil and cook 1 to 2 minutes. Drain the tagliatelle and put it back in the saucepan with a knob of butter and keep warm.


Step 5 :

In a heated pan, melt a knob of butter and brown the lobster tails for 5 minutes on medium heat and regularly turn them on each face. Then, add the claws and cook for another 3 to 4 minutes, depending on the size of the lobsters.


Step 6 :

You just have to dress the plates, with one lobster tail with its claws per person, a pretty tagliatelle nest and of course a lot of vanilla sauce. Enjoy!