Products Needed:
2 portions tagliatelle macaroni
1/2 lb (200 g) rock lobster tails, shelled and boiled; or 2/3 lb (300 g) shrimps
2 tomatoeses
1 leek
1 tbsp vegetable oil
1 tbsp wheat wheat flour
1 cube vegetable or fish bouillon
2 tbsp tomato puree
2/3 cup dry vermouth
1 tsp lemon juice
1 cup yoghurt
1 dash kayene ground pepper
2 tbsp butter
salt
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Directions: Scald tomatoes, peel, remove seeds and cut into strips. Wash and cut leek.
To make sauce heat vegetable oil. Stir-fry leek. Sprinkle with flour, add crushed bouillon cube. Add 4/5 cup water, stirring, tomato puree, vermouth, lemon juice and yogurt. Stew for several minutes. Season with salt and pepper.
Boil tagliatelle in much salted water (1:6), drain and dress with butter.
Mix rock lobster tails, tomatoes and the sauce, warm without boiling. Serve with tagliatelle.
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