Lobster Pasta Recipe

Make and Rest Dough

On a clean work surface or in a large bowl, combine all-purpose flour and semolina flour and make a well in the center. Crack the eggs and extra yolk into the well, add olive oil and salt. Using a fork, gradually draw flour into the eggs until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle a little extra flour. Wrap in plastic and rest at room temperature for 30 minutes.

Roll and Cut Pasta

Divide dough into 4 pieces. Flatten one piece and pass through a pasta machine starting at the widest setting several times, folding once, then progressively reduce the thickness until about 1–2 mm (setting 6–7 on many machines) for tagliatelle or fettuccine. Dust with semolina to prevent sticking. Cut into 8 mm wide ribbons or desired shape. Repeat with remaining dough. Hang or spread on trays dusted with semolina while you prepare the sauce. Bring a large pot of salted water to a rolling boil when ready to cook.

Cook and Prepare Lobster

If using live lobster: bring a large pot of salted water to a boil. Submerge lobster headfirst and boil for 8–10 minutes (for 1.25–1.5 lb) until shells turn bright red. Remove and cool slightly. Extract tail meat, claws, and knuckles; reserve shells for stock (used in bisque). If using pre-cooked lobster, skip boiling and simply warm gently. Chop meat into bite-sized chunks; keep some larger pieces for garnish.

Finish Lobster Meat

In a sauté pan over medium heat, melt 2 tbsp unsalted butter. Add minced garlic and minced shallot; cook 1–2 minutes until fragrant and translucent but not browned. Add lobster meat, lemon juice, salt and pepper; toss 30–60 seconds just to warm and coat. Remove from heat and set aside. Reserve any pan juices for the bisque or finish.

Build Base

In a medium saucepan, melt 2 tbsp butter over medium heat. Add diced carrot, celery and minced shallot; sweat gently for 4–6 minutes until softened. Stir in tomato paste and cook 1 minute to caramelize.

Flambé and Simmer

Carefully add the brandy or cognac and ignite or allow alcohol to reduce by half (if not comfortable flambéing, simmer until reduced). Add 2 cups fish stock or lobster-shell stock and bring to a simmer. If you reserved lobster shells from cooking, simmer them in the stock 15–20 minutes for extra flavor then strain the stock before continuing.

Finish Bisque

Simmer the mixture 8–10 minutes to concentrate flavors. Reduce heat to low, stir in heavy cream and dried tarragon, simmer 2–3 minutes. Use an immersion blender or transfer to a blender and purée until smooth. Strain through a fine mesh sieve into a clean saucepan. Stir in truffle oil, and season with salt and pepper to taste. Keep warm over very low heat; do not boil after adding cream.

Blend Chervil Oil

Blanch chervil leaves in a pot of boiling water for 10 seconds, then plunge into an ice bath. Squeeze out excess water and combine chervil, neutral oil and 1/4 tsp salt in a blender. Puree until bright green and smooth (about 30–45 seconds). Strain through a fine sieve or chinois, pressing to extract oil. Store in a small jar in refrigerator until ready; bring to room temperature before using.

Cook Pasta

Bring the reserved large pot of salted water to a boil. Add fresh pasta and cook 1.5–3 minutes depending on thickness, until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

Combine Pasta and Sauce

In a large sauté pan over medium-low heat, warm 1/2–3/4 cup of the truffle lobster bisque. Add the drained pasta and 1 tbsp unsalted butter, tossing to coat. If the sauce seems too thick, add reserved pasta water 1–2 tbs at a time to reach a silky consistency.

Add Lobster

Fold in the warmed lobster pieces gently into the sauced pasta to avoid breaking them up. Heat together 30–60 seconds just until lobster is warmed through and well coated.

Plate and Garnish

Divide pasta among 4 warm plates (serves 4). Spoon additional warm truffle lobster bisque around or over the pasta if desired for a saucier presentation. Drizzle 1/2 tsp chervil oil per plate in a thin line or droplets, sprinkle 2 tbsp grated Parmigiano-Reggiano over each plate (or 1/2 cup total divided), add micro chervil, and finish with a light dusting of lemon zest. Serve immediately.