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Lobster Sopressini

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings


Lobster Sopressini:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 2 yolks

  • 2 tbsp. extra virgin olive oil

  • 6 garlic cloves, thinly sliced

  • 1/2 lb. cooked lobster meat, chopped

  • 1/2 tsp. crushed red chili flakes

  • 1/3 cup dry white wine

  • Juice of 1 lemon

  • 4 tbsp. butter

  • 2 tbsp. tomato paste

  • 1/2 cup lemon-garlic panko breadcrumbs

  • Micro greens for garnish

  • 4 tbsp. creme fraiche (optional)

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Lobster Sopressini:

  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (6 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

  3. Cut the pasta sheets into roughly 2.5 x 2.5 inch squares and shape the sopressini.

  4. Bring a large pot of water to a boil.

  5. Meanwhile, in a sauté pan over medium-low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant.

  6. Add the lobster meat, white wine, lemon juice, tomato paste and crushed red chili flakes to the pan. Stir and let simmer over low heat.

  7. Once the water comes to boil, add plenty of salt. Cook the pasta until it floats to the top, about 2-3 minutes. Reserve 1 cup of pasta water.

  8. Continue to simmer the lobster sauce until the pasta has finished cooking. Right before adding the pasta, stir in the butter.

  9. Strain the pasta and add it directly to the pan with the lobster sauce along with 1/4 cup pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.

  10. Plate and top with micro greens, breadcrumbs and creme fraiche.


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