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Home Tagliatelle met kreeft en saffraanboter

Pasta Luxury Italian Dinner Lobster Festive Romantic dinner

Pasta doesn't have to be boring. With lobster and saffron butter you lift a classic dish to a whole new level, and it's easier than you think. The saffron gives the butter sauce a beautiful golden color and a subtle floral note that pairs perfectly with the tender lobster meat. Serve this when you really want to impress.

x_ckl_recipe_markerTagliatelle with Lobster and Saffron Butter Silky tagliatelle with juicy lobster in a rich saffron butter. This is the kind of dish that stays with you. How to make tagliatelle with lobster and saffron butter? Main course Italian 2 people 15 min 30 min

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.

Pasta Luxury Italian Dinner Lobster Festive Romantic dinner 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 Large pot Wide sauté pan or frying pan Grater Colander Cooking spoon Cutting board Sharp knife Deep plates Pasta plates pasta-bowls Cooking Pot cooking-pot Colander colander Bamboo Chopping Board bamboo-chopping-board Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm Cosy & Trendy ["Cutting board "] Luxe lasagna met kalfsvlees en truffel foodies-luxe-lasagna-met-kalfsvlees-en-truffel Pasta with roasted tomatoes and burrata foodies-pasta-met-geroosterde-tomaten-en-burrata Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Pasta with creamy lemon-ricotta sauce and spinach foodies-pasta-met-romige-citroen-ricottasaus-en-spinazie

Recipe

Tagliatelle with Lobster and Saffron Butter

Silky tagliatelle with juicy lobster in a rich saffron butter. This is the kind of dish that stays with you.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Large pot
Wide sauté pan or frying pan
Grater
Colander
Cooking spoon
Cutting board
Sharp knife
Deep plates

Ingredients

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

How to make tagliatelle with lobster and saffron butter?

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.

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A good dish starts with good tools. If you use a wide pan with a thick base, the heat distributes evenly and you avoid burning the sauce. Exactly the foundation this recipe deserves.

Serve the tagliatelle immediately after plating — pasta waits for no one. A glass of chilled dry white wine completes this dinner. Enjoy it together.

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