Lobster Tagliolini
Francesco Mazzei's Lobster Tagliolini! The pasta is home made and cut by hand and the sauce includes a stock made with carrots, celery, onions, tomatoes, chopped, star anise, fennel seeds and Sambuca!
Ingredients
Egg Pasta
- 200gr semolina flour
- 200gr 00 flour
- 200gr whole eggs
For the Lobster Stock
- 2 tbsp oil
- 100gr carrots
- 100gr celery
- 100gr onions
- 100gr fresh tomatoes, chopped
- 2 anise stars
- 5gr white peppercorn
- 3gr fennel seeds
- 50gr tomato puree
- Lobster shells
- 100ml Sambuca
- 2 native lobsters
- 1 shallot, chopped
- 2 spring onions, sliced
- 1/2 fresh red chilli, sliced
- 200gr tomato torpedino, peeled and halved
- 100gr tomato sauce
- Fresh basil
- 50ml brandy
- Parsley, chopped
- Tarragon, chopped
Method
In a bowl add the flours and the eggs, start mixing and when all is almost combined transfer it on a worktop and knead by hand until smooth. Cover with cling film and let rest for at least half an hour,
Flatten the dough with the help of a rolling pin or a pasta machine, then cut the tagliolini.
Fill a pot with water and bring to the boil, put in the lobster and cook for about 3 minutes and then transfer in iced water to cool down.
Halve the body and take the tail out of the shell. Gently crash the claw to take the flesh out, put aside for later.
In a pot, sweat the carrots, celery and onion roughly chopped. Add the lobster shells and fry for a couple of minutes. Pour in the Sambuca and let evaporate, then add in fresh tomatoes, tomato puree and the spices. Cover with ice cubes and let simmer for about 25 minutes once it reaches boiling point. Once cooked, pass through a sieve.
In a shallow pan stir fry the shallot, chilli, spring onion and torpedino tomatoes, add the brandy and let evaporate, then add the tomato sauce and part of the lobster stock. Season with salt and freshly milled black pepper,
In the meantime, cook the tagliolini in salted boiling water “al dente”, drain and add to the sauce, add the lobster flesh roughly cut and cook for a minute. Finish with chopped herbs and extra virgin olive oil. Adjust with salt and pepper.
Ingredients
Egg Pasta
- 200gr semolina flour
- 200gr 00 flour
- 200gr whole eggs
For the Lobster Stock
- 2 tbsp oil
- 100gr carrots
- 100gr celery
- 100gr onions
- 100gr fresh tomatoes, chopped
- 2 anise stars
- 5gr white peppercorn
- 3gr fennel seeds
- 50gr tomato puree
- Lobster shells
- 100ml Sambuca
- 2 native lobsters
- 1 shallot, chopped
- 2 spring onions, sliced
- 1/2 fresh red chilli, sliced
- 200gr tomato torpedino, peeled and halved
- 100gr tomato sauce
- Fresh basil
- 50ml brandy
- Parsley, chopped
- Tarragon, chopped
Method
In a bowl add the flours and the eggs, start mixing and when all is almost combined transfer it on a worktop and knead by hand until smooth. Cover with cling film and let rest for at least half an hour,
Flatten the dough with the help of a rolling pin or a pasta machine, then cut the tagliolini.
Fill a pot with water and bring to the boil, put in the lobster and cook for about 3 minutes and then transfer in iced water to cool down.
Halve the body and take the tail out of the shell. Gently crash the claw to take the flesh out, put aside for later.
In a pot, sweat the carrots, celery and onion roughly chopped. Add the lobster shells and fry for a couple of minutes. Pour in the Sambuca and let evaporate, then add in fresh tomatoes, tomato puree and the spices. Cover with ice cubes and let simmer for about 25 minutes once it reaches boiling point. Once cooked, pass through a sieve.
In a shallow pan stir fry the shallot, chilli, spring onion and torpedino tomatoes, add the brandy and let evaporate, then add the tomato sauce and part of the lobster stock. Season with salt and freshly milled black pepper,
In the meantime, cook the tagliolini in salted boiling water “al dente”, drain and add to the sauce, add the lobster flesh roughly cut and cook for a minute. Finish with chopped herbs and extra virgin olive oil. Adjust with salt and pepper.
