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This dish uses 4 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.

Butter-Poached Lobster with Bicolour Tagliolini

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Cooking

Step 1 of 27

Kitchen specification

1 of 27

For the plated portion, weigh 35 g of yellow dough and 35 g of black dough after resting and before the final roll. Keep the two colours equal by weight so neither dominates the plate.

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What you are cooking with

For one plated portion

  • 35 g Rich Egg-Yolk Pasta Dough, rolled to 0.8-1.0 mm, cut 2-3 mm wide
  • 35 g Squid-Ink Egg-Yolk Pasta Dough, rolled to 0.8-1.0 mm, cut 2-3 mm wide
  • 120 ml to 150 ml Concentrated Lobster Shell Bisque, hot, strained and already reduced to coating consistency
  • all clean meat from 1 prepared 500-600 g lobster Garlic & Herb Butter-Poached Lobster, tail and claw meat held warm, never fried
  • 15 g to 20 g Reserved garlic-herb lobster butter, strained and warm, not split
  • 1 each Cleaned presentation shell/carapace, intact, completely cleaned and dried
  • 3 ml Extra-virgin olive oil, for the thinnest possible film on the presentation shell
  • as required Fine sea salt
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