Recipe: Lobster tagliatelle

Cook like a Chef and indulge in a restaurant-quality meal without leaving your kitchen. The perfect seafood recipe for an elevated dining experience at home.

Recipe: Edward Noble, Head Chef at Paradise by HNLY


  • 1x cooked lobster, split (we get ours from Micheal at Angelakis)
  • 300g tagliatelle
  • 300g unsalted butter 
  • 100g cream
  • 1x lemon
  • 1/2 bunch finely chopped chive

Prawn stock

  • 500g prawn heads (available from your fishmonger)
  • 1x lobster shell (ask your fishmonger if they can remove the cooked meat, and chop up the shell for you)
  • 1x orange
  • 2x onion
  • 1x carrot
  • 1x head fennel
  • 10g fennel seed
  • 5g black peppercorns
  • 3x star anise
  • 3x bay leaf
  • 6x garlic clove
  • 1/2 bunch of thyme
  • 12/bunch parsley
  • 100g tomato paste
  • 250ml chardonnay
  • 1Lt water


For the stock: (this is the base of the sauce)

  • In a large stock pot, heat a good glug of olive oil. Once hot, add the prawn heads and lobster shell and fry off until golden, around 10 minutes. 
  • Add the tomato paste and cook out for 5 mins. 
  • Deglaze with the chardonnay and add in all the aromats, reduce the wine by half.
  • Add in all of the vegetables and the water.
  • On a high heat, bring the stock to a simmer, once up to temperature, turn th heat as low as possible and cook out for 3 hours.
  • Using a stick blender, blitz the stock, heads and all. Pass the pureed stock through a fine chinois to remove any and all sediment. Once passed, set aside.


  • Set up a largo pot of salted water for your pasta.
  • In a fry pan, heat up some good olive oil, and 1 teaspoon crushed garlic, 1/2 teaspoon crushed chill, fry until aromatic. Deglaze the pan with a splash of chardonnay.
  • Add 800ml of your prawn stock, bring to a boil and reduce by 1/2.
  • Add your cooked pasta to the pan and begin to stir constantly.
  • Add your cream and bring back to a simmer, all while constantly tossing.
  • Add your butter to the pan in thirds, the sauce should begin to thicken and emulsify, do not boil the sauce from here as it may split.
  • Finish the sauce with a good squeeze of lemon, chives and sea salt. Fold through your chopped lobster meat, serve.

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