Lobster Agnolotti Recipe

On a clean work surface or in a large bowl, mound the all-purpose and semolina flours and make a large well in the center. Add the eggs, extra egg yolk, salt and olive oil into the well.

Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls of the well. Continue until a shaggy dough forms, then use your hands to bring it together.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, add a teaspoon of water; if too sticky, dust with a little flour.

Form dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes (or refrigerate up to 2 hours). Allow dough to come to room temperature before rolling if chilled.

After resting, divide dough into 4 pieces. Keep unused portions covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick (pasta machine setting 6–7 depending on model). Lightly dust with semolina or flour to prevent sticking.

If using live lobster: bring a large pot of salted water to a boil and cook lobsters 8–10 minutes until bright red. Remove, cool slightly, then extract the meat from tails and claws. If using cooked lobster meat, chop as directed below.

Coarsely chop lobster meat into small, bite-sized pieces (about 1/4-inch). Reserve any juices from the shells if you cooked the lobster; strain and save 2 tablespoons for flavor if available.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Deglaze the pan with the white wine and cook 1–2 minutes until mostly evaporated. Add the reserved lobster cooking juices (if any) and the heavy cream, simmer 1 minute to slightly thicken. Remove from heat and let cool 3–4 minutes.

In a bowl, combine the chopped lobster, the cooled shallot-cream mixture, mascarpone (or ricotta), chopped chives, lemon zest, salt, pepper and a pinch of cayenne. Fold gently to combine—do not purée; leave texture in the lobster. Taste and adjust seasoning. Chill the filling 15–20 minutes so it firms slightly for easier forming.

Set up a work area with rolled pasta sheets, a small bowl of water (for sealing), a pastry brush or finger, and the lobster filling chilled. Lightly brush the pasta sheet with water in an area the size of a single agnolotto to help seal.

Spoon about 1 teaspoon of filling for each agnolotto onto the pasta sheet, spacing roughly 1.5–2 inches apart. Fold the sheet over to enclose the filling (if using rectangles) or place a second sheet on top.

Press gently around each mound to remove air and seal the edges. Use a fluted pastry wheel, ravioli cutter, or knife to cut into individual agnolotti. To create the classic agnolotti shape, fold each sealed pillow over itself so the seam is tucked beneath; press to secure.

Place formed agnolotti on a lightly floured tray in a single layer. Lightly brush with a teaspoon of olive oil to prevent sticking. Chill in the refrigerator for 15–30 minutes if time allows before cooking.

Bring a large pot of salted water (use the 2 tbs kosher salt) to a gentle boil for cooking the agnolotti.

In a wide sauté pan over medium heat, melt 6 tablespoons of butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty (about 4–6 minutes). Watch carefully to avoid burning.

When the butter begins to brown, add the sage leaves and cook 30–45 seconds until crisp and fragrant. Remove the pan from heat and stir in the lemon juice, 1/2 cup grated Parmesan, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Keep warm.

Drop the agnolotti into the gently boiling salted water in batches (do not overcrowd). Fresh agnolotti will cook quickly—about 2–3 minutes; they will float when done. Test one to ensure filling is heated through.

Using a slotted spoon or small spider, transfer the cooked agnolotti directly into the warm brown butter-sage sauce. Reserve a small ladle of pasta water in case you need to loosen the sauce (about 1/4 cup).

Gently toss the agnolotti in the sauce over low heat for 30–45 seconds so the pasta coats evenly. If sauce seems too thick, add 1–2 tablespoons of reserved pasta water to reach desired consistency.

Divide the agnolotti among warm plates. Spoon remaining brown butter and crisped sage leaves over each portion. Finish with a light sprinkle of additional Parmesan, chopped chives or microgreens, a grind of black pepper and a lemon wedge on the side.