Squid Ink Agnolotti dal...Squid Ink Agnolotti dal Plin with Lobster and Lemon-Verbena Emulsion

Elegant handmade squid ink pasta parcels filled with rich lobster and creamy mascarpone, bathed in a velvety, citrus-infused butter emulsion and finished with shaved bottarga.

Ingredients

Cooking Instructions

1. 01

   Create the pasta dough by mounding the flour on a clean work surface. Create a well in the center, add the egg yolks and squid ink, and gently whisk with a fork. Gradually incorporate the flour until a dough forms. Knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2. 02

   Prepare the filling by combining the minced lobster meat, mascarpone, chopped chives, and lemon zest in a medium bowl. Season to taste with sea salt and white pepper. Transfer the mixture to a piping bag and refrigerate until needed.

3. 03

   Divide the pasta dough into two portions. Roll one portion through a pasta machine, starting at the widest setting and progressively narrowing until you reach the thinnest setting (about 1mm). Keep the other portion covered.

4. 04

   Lay the pasta sheet on a lightly floured surface. Pipe small mounds of the lobster filling (approx. 1 teaspoon each) along the lower half of the sheet, spaced 1.5 inches apart. Fold the top half of the sheet over the filling. Pinch the dough between the mounds to expel any air, then pinch to seal. Use a fluted pasta wheel to cut between the pockets and trim the edges, creating classic pinched agnolotti (dal plin). Repeat with the remaining dough and filling.

5. 05

   In a wide saucepan, bring the lobster stock and lemon verbena leaves to a gentle simmer. Let infuse for 5 minutes, then strain out the leaves. Return the stock to low heat and vigorously whisk in the cold cubed butter, one piece at a time, to create a glossy, emulsified sauce. Keep warm on very low heat.

6. 06

   Bring a large pot of salted water to a gentle boil. Drop the agnolotti in and cook for 2 to 3 minutes, or until they float to the top and are perfectly al dente. Gently lift them out using a slotted spoon.

7. 07

   Transfer the cooked agnolotti directly into the lemon-verbena emulsion. Gently toss to coat each piece of pasta. Plate immediately, shaving fresh bottarga generously over the top and garnishing with micro-basil.