Datterini tagliolini with lobster

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 433 Kcal, 7g Protein, 54g Carbohydrates, 19g Fat


  • some knobs of butter
  • salted water, boiling
  • 250 g pasta (e.g. Fine Food Tagliolini al nero di seppia)
  • 1 lobster tails (approx. 250 g)
  • 1 red onions, sliced
  • 2 tbsp olive oil
  • 1 garlic clove, thinly sliced
  • 250 g date tomatoes
  • 30 g butter
  • 1 dl white port
  • 1.25 tsp salt
  • a little pepper

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  • Cook the pasta in salted water until al dente, set aside approx. 50 ml of the cooking water, drain the pasta and return to the pan. Stir in the butter, cover and set aside.
  • Heat the oil in a frying pan. Reduce the heat, fry the lobster on a medium heat for approx. 1 min. on each side. Add the garlic, onion and tomatoes, fry for a further 4 mins. Pour in the port, reduce to half the amount. Remove the lobster, break up the shell, remove the lobster tail, cut into pieces. Add the lobster to the tomatoes along with the butter, the reserved cooking water and the pasta, heat gently and season.

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Products used in this recipe

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