Pasta and Lobster
Pasta and Lobster
Ingredients
For the Fresh Pasta
- 1 cup 00 flour
- 7 egg yolks, or 3 whole eggs
- olive oil, as needed
- chives, for garnish
For the Lobster Cream
- 2 lobsters
- 2 shallots
- garlic, as needed
- 1 large carrot
- 1 tablespoon tomato paste
- 1 cup Cognac, optional
- 500 ml heavy cream
- tarragon, as needed
- thyme, as needed
- 1 bay leaf
- cherry tomatoes, as needed
- butter, as needed
- chilli, as needed
- salt, for pasta water, as needed
Instructions
- 1
Boil the lobster tails for 4 minutes and the claws for 5 minutes. Immediately transfer the boiled lobster to ice water to stop the cooking process.
⏱️ 5 min
- 2
Crack the lobster shells and gently remove the meat. Set the lobster meat aside.
⏱️ 10 min
- 3
Heat a drizzle of olive oil in a pan. Add the chopped carrots, shallots, garlic, and the cracked lobster shells to the pan. Cook until the vegetables are softened.
⏱️ 10 min
- 4
Deglaze the pan with Cognac (if using) and let the alcohol cook off.
⏱️ 3 min
- 5
Add the 500 ml heavy cream, tarragon, thyme, and 1 bay leaf to the pan. Simmer the mixture gently for 1 hour.
⏱️ 60 min
- 6
Strain the lobster cream through a fine sieve and set it aside.
⏱️ 5 min
- 7
Place the 1 cup 00 flour on a clean work surface and create a well in the center. Add the 7 egg yolks (or 3 whole eggs) into the well.
⏱️ 5 min
- 8
Gradually incorporate the flour into the eggs and knead the mixture until you have a smooth dough.
⏱️ 10 min
- 9
Wrap the dough tightly in plastic wrap and let it rest for 1 hour.
⏱️ 60 min
- 10
Cut the rested dough in half. Roll each piece of dough into a thin sheet using a pasta machine (starting from the thickest setting and progressively thinning it) or by hand.
⏱️ 15 min
- 11
Cut the thin pasta sheets into tagliolini using a pasta machine or by hand.
⏱️ 10 min
- 12
Heat a drizzle of olive oil in a separate pan. Add chopped shallots, garlic, chilli, and tarragon to the pan.
⏱️ 3 min
- 13
Add 1 tablespoon tomato paste and cook for 1–2 minutes, stirring occasionally.
⏱️ 2 min
- 14
Add the cherry tomatoes and cook until they have softened.
⏱️ 5 min
- 15
Pour in the prepared lobster cream and gently simmer the sauce.
⏱️ 5 min
- 16
Cook the fresh pasta in salted boiling water for 2–3 minutes until al dente.
⏱️ 3 min
- 17
Add the reserved lobster meat to the sauce.
⏱️ 1 min
- 18
Transfer the cooked pasta to the sauce, along with 2 tablespoons of the pasta water. Toss the pasta until it is well coated with the sauce.
⏱️ 2 min
- 19
Serve immediately, garnished with fresh chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta and Lobster
For the Fresh Pasta
- 1 cup 00 flour
- 7 egg yolks, or 3 whole eggs
- olive oil, as needed
- chives, for garnish
For the Lobster Cream
- 2 lobsters
- 2 shallots
- garlic, as needed
- 1 large carrot
- 1 tablespoon tomato paste
- 1 cup Cognac, optional
- 500 ml heavy cream
- tarragon, as needed
- thyme, as needed
- 1 bay leaf
- cherry tomatoes, as needed
- butter, as needed
- chilli, as needed
- salt, for pasta water, as needed
Instructions
- 1
Boil the lobster tails for 4 minutes and the claws for 5 minutes. Immediately transfer the boiled lobster to ice water to stop the cooking process.
⏱️ 5 min - 2
Crack the lobster shells and gently remove the meat. Set the lobster meat aside.
⏱️ 10 min - 3
Heat a drizzle of olive oil in a pan. Add the chopped carrots, shallots, garlic, and the cracked lobster shells to the pan. Cook until the vegetables are softened.
⏱️ 10 min - 4
Deglaze the pan with Cognac (if using) and let the alcohol cook off.
⏱️ 3 min - 5
Add the 500 ml heavy cream, tarragon, thyme, and 1 bay leaf to the pan. Simmer the mixture gently for 1 hour.
⏱️ 60 min - 6
Strain the lobster cream through a fine sieve and set it aside.
⏱️ 5 min - 7
Place the 1 cup 00 flour on a clean work surface and create a well in the center. Add the 7 egg yolks (or 3 whole eggs) into the well.
⏱️ 5 min - 8
Gradually incorporate the flour into the eggs and knead the mixture until you have a smooth dough.
⏱️ 10 min - 9
Wrap the dough tightly in plastic wrap and let it rest for 1 hour.
⏱️ 60 min - 10
Cut the rested dough in half. Roll each piece of dough into a thin sheet using a pasta machine (starting from the thickest setting and progressively thinning it) or by hand.
⏱️ 15 min - 11
Cut the thin pasta sheets into tagliolini using a pasta machine or by hand.
⏱️ 10 min - 12
Heat a drizzle of olive oil in a separate pan. Add chopped shallots, garlic, chilli, and tarragon to the pan.
⏱️ 3 min - 13
Add 1 tablespoon tomato paste and cook for 1–2 minutes, stirring occasionally.
⏱️ 2 min - 14
Add the cherry tomatoes and cook until they have softened.
⏱️ 5 min - 15
Pour in the prepared lobster cream and gently simmer the sauce.
⏱️ 5 min - 16
Cook the fresh pasta in salted boiling water for 2–3 minutes until al dente.
⏱️ 3 min - 17
Add the reserved lobster meat to the sauce.
⏱️ 1 min - 18
Transfer the cooked pasta to the sauce, along with 2 tablespoons of the pasta water. Toss the pasta until it is well coated with the sauce.
⏱️ 2 min - 19
Serve immediately, garnished with fresh chives.
⏱️ 1 min