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Lobster and Fresh Tagliolini

with Tarragon-Sundried Tomato Sauce & Grapefruit Green Salad

Cooking time

35 minutes




920 /serving

One bite of this dish will conjure up a reverie of dining al fresco as you overlook the ocean. You’ll almost be able to breathe in the bracing, briny air! Just try not to inhale tonight’s lobster. The shellfish is bathed in a creamy sauce of savoury sundried tomatoes with a touch of bittersweet tarragon, which in turn coats ribbon-like tendrils of fresh, eggy tagliolini. An elegant salad features grapefruit, sherry vinegar and a dash of honey, creating an exquisite balance between citrus and sweetness. Thin slices of scallion garnish a dish you’ll be dreaming of long after every last morsel has disappeared.

We will send you:

  • 225g Lobster meat
  • 3 Garlic cloves
  • 2 Scallions
  • 1 Bunch of tarragon
  • 1 Grapefruit
  • 1 Lettuce
  • 15ml Sherry vinegar
  • 14g Honey
  • 30g Sundried tomatoes
  • 12 Lobster demi-glace
  • 225g Fresh tagliolini pasta
  • 45ml Heavy cream

  • You will need:

    Medium pot
    Large pot
    Olive oil
    Salt & pepper
    Total Fat
    40 g
    Saturated Fat
    9 g
    700 mg
    Total Carbs
    100 g
    21 g
    42 g
    9 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Separate the lettuce leaves, discarding the root end; gently tear into bite size pieces. Thinly slice the sundried tomatoes. Cut off the top and bottom of the grapefruit so they sit flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the segments; keep the juice. Mince the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Pick the tarragon leaves off the stems; roughly chop the leaves.
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    Cook the pasta
    Add the pasta to the pot of boiling water, separating the strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ a cup of the pasta cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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    Cook the sauce
    While the pasta cooks, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic, sundried tomatoes and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace and ½ a cup of water. Bring to a simmer. Add the lobster meat and season with S&P. Cook, stirring frequently, 2 to 3 minutes, until the lobster is cooked through. Add the cream and ½ the tarragon. Stir to combine and season with S&P to taste.
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    Make the salad
    While the sauce cooks, in a bowl, combine the grapefruit juice, vinegar, honey and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the grapefruit segments, lettuce and remaining tarragon. Toss to thoroughly combine and season with S&P to taste.
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    Finish & serve
    To the pot of sauce, add the pasta. Cook, 2 to 3 minutes, until the pasta is thoroughly coated; season with S&P (if the sauce seems dry, gradually add the pasta cooking water to achieve your desired consistency). Divide the finished pasta between your plates and garnish with the green tops of the scallions. Serve the salad on the side. Bon appétit!

    *Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.