Trinity Hand Cut Farfalle, Blue Lobster, Peas #cooking #chef #restaurant #michelin
Recipe Information
Farfalle with Blue Lobster and Peas
Cultural Context
Originating from the coastal regions of Italy, Farfalle with Blue Lobster and Peas showcases the country's rich seafood traditions. This dish highlights the delicate flavors of blue lobster, often enjoyed in special occasions and celebrations. Today, it has found a place on menus worldwide, reflecting the global love for Italian cuisine.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Hand roll the farfalle pasta.
Blanch the pasta until nicely cooked.
Make a beautiful emulsion using pasta water, preserved lemon, lemon juice, peas, and broad beans.
Add the Cornish lobster tail to the pasta mixture.
Incorporate a selection of herbs: basil, parsley, chervil, and pea tendrils.
Finish the dish with basil oil and rapeseed oil.
Prepare a lobster bisque separately.
Aerate the lobster bisque to make it lighter.
Spoon the lobster bisque into the pasta at the table to create a second sauce.
Equipment Needed
Spice Level:
πΆοΈπΆοΈπΆοΈDietary
Allergens
Also Known As
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