Creamy Champagne Lobster & Prawn Valentine Pasta

• Seafood

  • 400 g Prawns
  • 2 inch X lobster tails

• Produce

  • 1 bunch Basil
  • 1 clove Garlic
  • 1 bunch Oregano
  • 2 Shallots

• Refrigerated

  • 2 Eggs + 4 egg yolks

• Baking & Spices

  • 300 g 00" flour italian pasta flour
  • 1 pinch Saffron

• Oils & Vinegars

  • 7 tsp Olive oil

• Dairy

  • 100 g Butter
  • 300 ml Whipping cream

• Beer, Wine & Liquor

  • 200 ml Champagne

• Liquids

  • 1 tsp Water

Found on wildeorchard.co.uk

Description

Directions

• To make the pasta dough, steep the saffron strands in the teaspoon of boiling water. Place the rest of the ingredients in the bowl of a food processor and blend. Drain the saffron from the water and add the water to the pasta dough. Blend.
• Bring all the dough together and form into a disc and wrap in cling film.
• Roll out the pasta dough with the pasta machine. Roll down to number 2 and leave the pasta in long sheets.
• Adding the linguine cutter, pass the pasta sheets through to create long thin strands of linguine.
• Flour well and set aside.
• To make the sauce, heat a nonstick skillet over medium heat and add the olive oil.
• Sweat the half the shallots and half the garlic until they are translucent.
• Add the champagne and bring to the boil and reduce by half.
• Add the cream and season.
• Boil the cream until the cream reduces slightly and is a saucy consistency.
• Add half the chopped basil and half the oregano.
• In another non stick skillet heat the butter until it is melted and foaming.
• Add the remaining garlic and shallots.
• Add the lobster tails shell side down. Add the remaining basil and oregano. When the shells are a bright red (about 4-5 minutes) turn them over and cook another 4-5 minutes, or until the lobster meat is white and opaque.
• Once cooked remove the tails from the pan and place on a chopping board.
• Add the prawns to the buttery skillet and cook until they are bright pink and cooked through. About 4 minutes. Add the butter to the cream sauce and whisk in. Add a splash of water if the sauce is too thick.
• Boil the pasta in well salted boiling water.
• Drain the pasta and add the sauce. Add the prawns and the lobster tails.
• Serve in two bowls with the rest of the champagne.
• Drain the pasta off when cooked and add the