Combine 260 g plain flour and 1 g salt in the mixing bowl.

Add 2 eggs, 2 egg yolks, and 5 ml olive oil; mix until a smooth dough forms.

Knead the dough for 8 minutes until elastic.

Wrap the dough and chill it for 30 minutes.

Roll the rested dough through the pasta machine three times until thin.

Cut the pasta sheet into linguine strips.

Bring a large pot of salted water to a boil.

Dice 100 g chorizo and 50 g Iberico lardo.

Cook the chorizo and Iberico lardo in the large skillet until their fat renders.

Add 9 g chopped garlic and cook for 30 seconds.

Pour 300 ml fish velouté into the skillet and simmer for 3 minutes.

Add 450 g lobster meat and warm it gently in the sauce for 3 minutes.

Boil the fresh linguine for 2 to 3 minutes until tender.

Transfer the cooked linguine into the lobster sauce and toss until coated.

Fold in 10 g chopped parsley and 40 g grated Parmesan cheese.

Plate the linguine and drizzle with 15 ml tarragon oil.

Finish each serving with the remaining 10 g grated Parmesan cheese.