Pasta with lobster sauce and crayfish tails

Ingredients for 2 servings:

• 1 small onion(s)
• 1 tsp olive oil
• 1 tbsp lobster paste
• some curry powder, mild
• 1 tbsp tomato paste
• 5 cocktail tomatoes
• ½ tsp flour
• 2 tbsp cognac
• 50 ml broth
• 100 ml cream
• some herbs, Italian, dried
• salt and pepper
• Sugar
• 1 package of crab meat (crayfish tails)
• 200g pasta
• Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

refined with cognac

Cook the pasta (preferably spaghetti) until al dente. For the sauce, finely dice the onion and fry in olive oil in a pan. Add the lobster paste, curry powder, and tomato paste. Quarter the cherry tomatoes, add them, and fry lightly. Dust with flour and brown lightly. Deglaze with cognac. Add the stock and cream and simmer until the sauce reduces slightly. Stir in the Italian herbs and season with salt, pepper, and sugar. Wash the crayfish, drain well, and add to the sauce. Heat through, but do not cook. Serve with the pasta and Parmesan cheese, if desired.