for 4 people

Pasta

250 g	Fine Food Tagliolini al Nero di Seppia
	salted water, boiling

Lobster

1	Fine Food Langustenschwänze (approx. 400 g)
1 tbsp	olive oil

Squash

1 tbsp	olive oil
500 g	squash (e.g. Butternut, in approx. 2 cm large cubes)
2 tbsp	white balsamic vinegar
2 tbsp	Fine Food Fond de poisson concentré
¼ tsp	salt
a little	pepper
1 tbsp	butter

To serve

100 g

Fine Food Ricotta salata, coarsely grated

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, reserving approx. 200 ml of the cooking water.

Lobster

Preheat the oven to 60 °C. Halve the lobster lengthwise with a bread knife. Heat the oil in a non-stick frying pan, add the lobster, fry for approx. 5 mins. on all sides. Remove, keep warm.

Squash

Heat the oil in the same pan. Add the squash, stir fry for approx. 2 mins. Turn down the heat, add the balsamic, reduce. Add the fish stock with the reserved pasta water, simmer for approx. 5 mins. Return the pasta to the pan, mix, heat through. Remove the lobster from its shell, cut into approx. 4 cm pieces, season. Mix the butter and lobster in with the pasta.

To serve

Plate up the pasta, top with the ricotta.

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