First, make sure to keep the fish broth warm throughout the preparation of the dish. Then, place the burrata in the blender jar, and add salt, pepper, a few basil leaves, part of the lemon zest, and oil. Start the blender and let it run until you achieve a smooth sauce, then set it aside in a bowl. Now move on to cleaning
First, crack the claws in order to get their meat. Then, with scissors, cut the belly, and by pulling the sides, get the meat within it. Cut it into pieces, then move to the stove. In a saucepan, heat the oil up together with the sliced red pepper. Then, place the pieces of lobster in the saucepan and brown them on a high heat
Add salt and honey, then cook for a few seconds and they are ready. Remove the chunks of lobster and deglaze the saucepan with a spoonful of fish stock. In the meantime, bring the fish stock to a boil, and cook the egg tagliolini accordingly to the instructions on their package.
You can now serve the dish. Pour some of the burrata creams on the bottom of the plates, drain the egg tagliolini in the saucepan, and stir for a few moments.
Then, form a nest using a fork, or tongs, and a spoon. Garnish the dish with the pieces of lobster that you kept aside, a few leaves of basil, and grated lemon. The tagliolini with lobster on burrata cream is ready.