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Prepare Cured Eggs

  • Sugar 1 cup
  • Salt 1.5 cups
  • Egg yolks 6 each

Prepare Lobster Sauce

Prepare Pasta

  • Fresh langoustines 30 each
  • Salt and Pepper, to taste
  • Squid ink linguine 1.5 lbs
  • Olive oil, as needed

To Serve

  • Tarragon 1 Tbsp
  • Chervil 1 Tbsp
  • Prepared Pasta
  • Prepared Lobster Sauce
  • Prepared Cured Eggs
  1. Prepare Cured Eggs

    • Stir sugar and salt in a bowl and mix. Spread half in a baking dish. Make cavities with a spoon and lay the yolks in the cavities. Gently sprinkle remaining salt-sugar mixture over the top, covering up the whole yolk. Cover with plastic wrap and chill for 4 days.
    • Clean the yolks thoroughly by brushing off all the salt. Transfer to a baking sheet, cover with baking paper and leave to dry in the oven at 200°F for half an hour. Store at room temperature up to 1 month.
  2. Prepare Lobster Sauce

    • Reduce the Knorr® Ultimate Lobster Base by half, whisk in the cold butter and keep warm.

  3. Prepare Pasta

    • Clean the langoustines, season with salt and pepper and grill until just tender.
    • Cook the pasta in salted boiling water until al dente. Drain, add olive oil and mix well.
  4. To Serve

    • Twirl the pasta and lay on plates. Divide the langoustines over the pasta.
    • Garnish the plates with tarragon and chervil tops and then pour in the warm lobster sauce.
    • Generously grate the cured egg yolk over the dish and serve immediately.
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