Parsnip Agnolotti with Lobster & Chanterelle Mushrooms
Makes 4 Servings
|An Oak-y Chardonnay|
Butter poached lobster tail, caramelized chanterelle mushrooms and fluffy, delicious pasta pillows stuffed with a creamy, sweet parsnip puree. Are you drooling yet?
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.
- 1 Large Butter Poached Lobster Tail, Cubed (How to Butter Poach Lobster)
- 1lb Fresh Chanterelle Mushrooms
- 2tbsp + 1tbsp Unsalted Butter
- 1 tsp Shallots, minced
- 1 tbsp Cognac
- 2 tbsp Lobster Roe Compound Butter (could substitute more unsalted butter)
- 1/2 cup Lobster Stock (could substitute chicken stock)
- Chopped Parsley for Garnish
- Pasta Dough:
- 1 3/4th cup All Purpose Flour
- 6 Egg Yolks
- 1 Large Egg
- 2 tsp Extra Virgin Olive Oil
- 2 tsp Whole Milk
- Big Pinch of Salt
- Rice Flour for dusting
- Pasta Filling:
- 1lb Parsnips, peeled & each cut into three chunks
- 1″ by 1″ portion of Orange Zest (removed with a peeler)
- 1 cup Heavy Cream
- 3 sprigs Fresh Thyme
- 1 Bay Leaf
- 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.
Taste, then add salt & pepper as needed.
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.