Lobster Newberg with Rigatoni

Ingredients

• 2 lobster tails (about 1 kg)
• 200 g rigatoni
• 500 ml turtle cream
• 100 g butter
• 80 g smoked eel
• 1 onion
• 2 garlic cloves
• 1 lemon
• 100 ml white wine
• salt and pepper to taste
• 100 g croutons

Method

1. Cook the rigatoni and drain them.
2. In a saucepan, mix the turtle cream with the butter and white wine, bringing to a boil.
3. Add the chopped onion and garlic, cook for 2-3 minutes.
4. Add the lobster tails, cook for 3-4 minutes.
5. Add the smoked eel, cook for another 2 minutes.
6. Squeeze the lemon juice and add salt and pepper.
7. Add the rigatoni, mix well and serve immediately.
8. Sprinkle the croutons on the plate before serving.