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Home / Residents / Recipes
Coligiones in Lobster Sauce
Serves : 4 person(s)
200  gms     Hard grain flour
100  gms     Soft grain flour
300  gms     Potatoes, boiled
5 (each)  gms     Mint, basil
100  gms     Pecorino cheese
1 (each)      Carrot and bay leaf
      Olive oil
30  gms     Celery
100  ml     White wine
1  l     Water
100  ml     Cream
100  ml     Tomato sauce
1  gms     Thyme
10  gms     Butter
2  tbsp     Cognac
    Asparagus (blanched)
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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