- Prepare the dough by sifting the flour on a work surface. Form a hollow in the centre and pour the egg yolks, a pinch of salt, one at a time.
- Mix the eggs with a fork, gradually taking the flour by the edges; then work the dough with your hands, from the outside to the inside, until you have used all the flour on the work surface, and the dough will not be smooth and compact.
- Wrap the pasta in plastic wrap and let it rest for about 1 hour in a cool, dry place.
- In the meantime, cook the fresh peas on a low heat in sautéed shallots and add a little vegetable broth.
- Then whisk at high speed until the cream becomes thick, season with salt and pepper. Leave to cool and put in a piping bag.
- Boil the lobsters in salted water for about 10 minutes and cool with water and ice.
- Prepare the lobster meat and make portions.
- Meanwhile fry the vegetables and add the lobster carapace, flambé with the cognac and blend with the wine. Add the fish broth and let slowly reduce about 1 hour. Filter and season with salt and fresh pepper to taste.
- Now roll out the pasta: with a 7 cm pasta bowl "lightly" draw circles on the pasta and place the pea filling in the centre. Cover with another thin sheet and press around the filling to eliminate the air gaps.
- Cook for 5 minutes in salted water and place in a deep dish.
- Decorate with the pieces of warm lobster, peas and at the end add the lobster broth.
- Finish everything with watercress and flowers.
A recipe by Frank Oerthle, chef at the Galleria Arté al Lago Restaurant at the Grand Hotel Villa Castagnola
Foto © Copyright Grand Hotel Villa Castagnola