Zafferano Tortellini d’Aragosta with...Zafferano Tortellini d’Aragosta with Fennel Pollen and Bisque Emulsion

Hand-crafted saffron-infused pasta filled with butter-poached lobster and creamy buffalo ricotta, served in a rich shellfish reduction with wild fennel accents.

Ingredients

Cooking Instructions

1. 01

   To create the pasta, mound the flour on a marble surface, create a well, and add the egg yolks and bloomed saffron water. Gradually incorporate flour until a dough forms. Knead for 10 minutes until elastic, wrap in film, and rest for 30 minutes.

2. 02

   Prepare the filling by folding the finely diced poached lobster meat into the buffalo ricotta. Add lemon zest, a pinch of sea salt, and a dash of white pepper. Transfer to a piping bag.

3. 03

   For the emulsion, reduce the lobster stock and Cognac by half in a shallow pan. Stir in the heavy cream and simmer until the sauce coats the back of a spoon. Keep warm.

4. 04

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Cut into 6cm circles. Pipe a small amount of filling into the center, fold into half-moons, and join the edges to form tortellini.

5. 05

   Cook the tortellini in boiling salted water for 3 minutes or until they float to the surface.

6. 06

   While the pasta cooks, vigorously whisk the cold butter into the warm bisque reduction to create a frothy, stable emulsion.

7. 07

   Gently toss the cooked pasta in a small amount of the emulsion to glaze. Plate 5-7 tortellini per person, spoon over the remaining sauce, and garnish with fennel pollen and micro-greens.