Lobster and caviar linguine with a light creamy prosecco and lemon sauce

Indgredients

• 4 raw lobster tails about 150g-200g each 
• 500ml 170276 Bottega Bottega Vino Dei Poeti Prosecco Doc
• 3 sprigs tarragon
• 1 French shallot, brunoised
• 2 cloves garlic finely chopped
• 80g cultured butter
• 180ml pouring cream
• Zest 2 lemons
• 60ml lemon juice
• 400g linguine 
• 5g caviar to serve 
• Finely chopped chives

Method

To poach the lobster, bring the prosecco and tarragon to the boil in a medium saucepan, reduce to a simmer and add the lobster tails. Poach for about 5 minutes until they have turned red and are just cooked through. Remove from the prosecco and cool slightly, take the meat from the shells, chop, and set aside. 

Bring a large of salted water to the boil. Cook linguine until al dente. Drain, saving 1/2 cup pasta water to loosen the sauce if needed. 

While the pasta is cooking make the sauce, discard the tarragon and strain the poaching liquid into a frying pan, add the shallot and garlic, bring to the boil, reduce the heat slightly simmering until the liquid has reduce to about 100ml, about 3-4 minutes. Add the cream, and gently heat over a medium heat, when the cream is just bubbling add the butter and lemon zest, stirring until the butter has melted. Add the lobster meat, linguine, and lemon juice, toss together adding a little reserved pasta water as required to make a luscious creamy sauce. Season with salt and freshly ground black pepper.

Serve topped with a generous spoonful of caviar and a sprinkle of chives.