If not, consider that the above culinary delights are all tossed in a cognac butter sauce made with lobster stock and lobster roe butter (though you could substitute chicken stock & plain butter) for even more lobster flavor.
You’ll likely have extra agnolotti to freeze or serve with another dish.
Drink Pairing: oaky Chardonnay
Ingredients: Makes Four Servings
Optional: Chive Oil & Lobster Claw Meat for Garnish
Knead the dough until it develops a silky texture. Wrap it in plastic wrap & let it rest for 30 minutes.
2. In a saucepan combine the parsnips, heavy cream, bay leaf, thyme, orange zest and salt. Simmer until the parsnips are tender.
3. Remove the thyme and bay leaf, then move the mixture to a blender. Puree until smooth yet stiff, stopping the blender and scraping down the sides or stirring as necessary.
Taste, then add salt & pepper as needed.
4. Lightly flour the pasta dough & roll it out using a pasta machine or mixer attachment.
5. Melt two tablespoons of butter in a large frying pan. Tear the chanterelles down the stem into large strips. Add to the melted butter. Sauté the chanterelles until they’re caramelized & emit a nutty aroma. Reserve.
6. Roll out the pasta on your machine to setting # 7 (just until it is thin enough to be semi-translucent).
7. Dust your counter with rice flour and lay down a sheet of your pasta. Fill a piping bag or zip top bag with the parsnip pasta filling. If using a zip top bag, snip off one corner to be the nozzle. Pipe a line of filling down the center of the sheet.
8. Brush the pasta sheet with a line of water just below the filling and fold the water brushed side over the filling to make a tube with a large flap on one side.
9. Pinch gaps in the filling to form the individual pieces (fewer gaps = larger pieces). Use a pizza cutter or pastry wheel to cut off most of the top flap.
10. Use the wheel to cut the pieces apart by rolling between the gaps. Fold the filled portion over the remaining top flap, folding in the two cut sides to close each piece.
11. Add the agnolotti to boiling salted water & boil for 5-7 minutes.
12. Melt the remaining tablespoon of butter in a large frying pan.
Add shallots to the melted butter, sweat until softened, then add the caramelized chanterelles. Add the cognac, burn off the alcohol, then add the lobster or chicken stock.
13. Once the liquid in the pan has reduced, remove it from the heat and stir in the roe butter or substitute (if you’re using lobster roe butter, it’ll change color from green to orange). Add the lobster meat, agnolotti & parsley. Toss to combine.
14. Serve finished with chive oil and lobster claw meat if desired.
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