Tagliolini allo Zafferano con...Tagliolini allo Zafferano con Astice al Burro di Bergamotto e Bottarga

Exquisite hand-cut saffron pasta paired with butter-poached lobster, finished with the citrus complexity of fresh bergamot and the umami depth of shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk the egg yolks with the crushed saffron. On a clean work surface, create a flour well, pour in the yolks, and incorporate slowly. Knead for 10 minutes until elastic. Wrap in film and rest for 30 minutes.

2. 02

   Roll the pasta dough through a machine to the thinnest setting, then hand-cut into fine tagliolini (2mm width). Dust with flour and set aside.

3. 03

   In a small saucepan, create a 'beurre monté' by whisking 20ml of water with the butter over low heat until emulsified. Keep the temperature at 55°C (131°F). Submerge the lobster tails and poach gently for 6-8 minutes.

4. 04

   In a separate wide sauté pan, sweat the minced shallots with a touch of butter. Deglaze with dry vermouth and reduce by half. Whisk in 4 tablespoons of the lobster-poaching butter and the bergamot juice to form a glossy emulsion.

5. 05

   Cook the tagliolini in salted boiling water for exactly 90 seconds. Reserve a small amount of pasta water.

6. 06

   Transfer the pasta directly into the emulsion pan. Toss vigorously over low heat, adding a splash of pasta water if needed to coat each strand perfectly.

7. 07

   Plate the pasta in tight 'nests' using a carving fork. Slice the butter-poached lobster and place atop the pasta. Finish with fresh bergamot zest and a generous shaving of bottarga.