Three coloured pasta with lobster and a tarragon sauce

5:05pm Tuesday 11th February 2003

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How to prepare lobster and enjoy it in an exotic dish over dinner with friends.

Serves 6

2 carrots, peeled and cut into thin strips

2 medium courgettes, cut into thin strips, not peeled

150g each of spinach linguine, tomato linguine, and egg linguine, (tagliatelle would be a reasonable substitute)

150ml white wine

2 tbsp chopped shallots

2 tbsp lemon olive oil (Sainsbury's do a good one)

1 tsp arrowroot

Juice of one lemon

2 tbsp chopped tarragon

LoSalt

milled pepper

500-600g cooked lobster, cut into bite sized pieces

1. Boil a large pot of slightly salted water, and blanch first the carrot for a few seconds, then the courgettes for a couple of seconds.

2. Place them in a colander under cold running water until chilled. This will retain the colour.

3. Cook the pasta in the same water, (adding a little oil to prevent sticking) until just cooked.

4. Refresh under cold water.

5. Make the sauce by gently cooking the shallots in the olive oil for a few seconds, add the wine and reduce by half.

6. Dilute the arrowroot in the lemon juice, add to the reduction, and re-boil.

7. Add the tarragon and season to taste.

If the sauce is too thick, add a few drops of warm water.

When ready to serve:

1. Heat the sauce in a wok.

2. Add the lobster.

3. Heat through for a couple of seconds.

4. Add the vegetables.

5. And then the pasta, tossing or turning gently with a couple of forks until hot, and then serve immediately. Chilled champagne is the perfect accompaniment.

See more recipes by Terry Farr on his website at

http://www.lalljee.co.uk/fr_books_recipes.htm