Saffron Cavatelli with Butter-Poached...Saffron Cavatelli with Butter-Poached Lobster and Sea Urchin Emulsion

Hand-rolled saffron cavatelli paired with succulent butter-poached Maine lobster, finished in a luxurious sea urchin and Meyer lemon emulsion, garnished with wild fennel pollen.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in the warm water for 10 minutes until deeply golden. Mound the semolina flour on a wooden board, make a well in the center, add a pinch of salt, and gradually pour in the saffron water. Knead for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   Divide the rested dough into four portions. Roll each portion into a long rope about 1cm thick. Cut into 1cm nuggets. Using a gnocchi board or the back of a butter knife, drag each piece toward you to curl it into a hollow cavatelli shape. Dust with semolina and set aside on a tray.

3. 03

   Gently melt the European butter in a small, deep saucepan over ultra-low heat with a smashed garlic clove and a sprig of tarragon, keeping the temperature strictly at 60°C (140°F). Submerge the lobster meat and poach gently for 8-10 minutes until just opaque and tender. Remove from heat and keep warm in the butter.

4. 04

   In a small pan, sweat the minced shallot in olive oil until translucent. Deglaze with the white wine and reduce by half. Transfer this mixture to a high-speed blender along with the fresh sea urchin and 15ml of Meyer lemon juice. Blend on high until completely smooth, aerated, and emulsified. Season with fine sea salt to taste.

5. 05

   Bring a large pot of heavily salted water to a rolling boil. Cook the fresh cavatelli for 3 to 4 minutes until they float and are perfectly al dente. Reserve 100ml of the pasta cooking water, then drain the pasta.

6. 06

   In a wide sauté pan over very low heat, combine the sea urchin emulsion with the drained pasta. Gently toss to coat, adding a splash of the reserved pasta water to emulsify into a glossy, velvety sauce. Slice the poached lobster into bite-sized medallions and gently fold them into the pasta.

7. 07

   Divide the pasta and lobster elegantly among four warmed shallow bowls. Grate fresh Meyer lemon zest over each portion, dust with wild fennel pollen, and garnish delicately with bronze fennel fronds. Serve immediately.