New| Coligiones in Lobster Sauce | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Prepare the pasta dough, cover and reserve. Prepare the filling by combining the potatoes with the pecorino, mint, basil, and 2 tablespoons of oil. Roll out pasta very thin. Form the coligiones, wrapping dough around filling, shaping large ravioli. Place the carrot, celery and the rest of the ingredients in a pan and bring to boil. Blanch the lobster in this broth, then separate the meat from the shell. Reserve broth. In a pan with 2 tablespoons of oil, heat the shallot and add the lobster shell and thyme. When it is well sauteed, flame with cognac, add the tomato, and cook for 20 minutes. Add the cream, cook 5 miutes, strain and finish with sauce with a pat of butter. Cook the coligiones in reserved broth and place them on the plates. Add the lobster meat and complete with sauce and asparagus. |
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