Saffron-Infused Lobster Agnolotti with...Saffron-Infused Lobster Agnolotti with Bottarga and Burnt Lemon Emulsion

Delicate handmade agnolotti del plin filled with butter-poached lobster, finished with a zesty charred lemon emulsion and the saline elegance of shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   Infuse the egg yolks with the ground saffron and a pinch of salt. On a clean work surface, create a mound with the flour, make a well, and add the yolks. Gradually incorporate until a dough forms. Knead for 10 minutes until silky, wrap in plastic, and rest for at least 30 minutes.

2. 02

   In a bowl, combine the minced lobster, ricotta, mascarpone, lemon zest, and chopped chives. Season with white pepper and a touch of salt. Transfer to a piping bag.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small mounds of filling 2cm apart. Fold the dough over, pinch the spaces between the filling, and use a pasta wheel to cut into traditional agnolotti del plin shapes.

4. 04

   Slice the second lemon in half and sear face-down in a dry pan over high heat until blackened and caramelized. Reserve the juice.

5. 05

   In a wide sauté pan, reduce the white wine and lobster stock by half. Lower heat and vigorously whisk in the cold butter, one cube at a time, to create a stable emulsion. Season with the juice of the burnt lemon.

6. 06

   Cook the agnolotti in boiling salted water for 2-3 minutes until they float. Use a slotted spoon to transfer them directly into the lemon emulsion.

7. 07

   Gently toss the pasta to coat. If the sauce is too thick, add a tablespoon of pasta water.

8. 08

   Plate the agnolotti immediately. Use a microplane to shave a generous amount of bottarga over the top and garnish with additional chives or micro-herbs.