Recipe
Recipe: Bask - Grilled Lobster Cappelletti
The restaurant
The recipe
Pasta Dough
Mix the flour and egg yolks until a homogeneous dough is formed. Knead vigorously until the dough is smooth and elastic. Vacuum seal or wrap in foil and let rest in the refrigerator for at least 1 hour.
Roll out the dough with a pasta machine. Fold the dough in half each time and pass it through the machine a total of five times. Then roll out to a fine setting.
Filling and Cappelletti
Mix the mashed potatoes with the finely chopped lobster and season with salt and pepper.
Divide small mounds of filling over the pasta dough and form cappelletti. Store chilled or freeze until use.
Lobster Butter
Reduce the lobster stock to about a third of its original volume. Mix or emulsify with the cold butter until a glossy emulsion is formed.
Tomato Beurre Blanc
Blend the tomatoes until smooth, add the salt and mix well. Then drain through a fine cloth to obtain clear tomato water.
Heat the tomato water with the cream. Add the cold butter and blend until a light, glossy beurre blanc is formed. Season with salt and pepper.
Finishing on the Barbecue
Boil the cappelletti for 2 to 3 minutes in salted water.
Briefly dip them in the warm lobster butter and then place them in a fine grilling basket or perforated dish on the barbecue.
Grill for 3 to 5 minutes with the lid closed so that the pasta cooks gently and turns lightly crispy. If desired, brush with extra butter or Bask vinaigrette during grilling.
Remove the cappelletti from the barbecue and toss them again briefly in the warm lobster butter.
Serving
Arrange the cappelletti on warm plates. Finish with caper leaves, a few drops of caper leaf oil and a pinch of fleur de sel.
Spoon the warm tomato beurre blanc generously over the dish and serve immediately.
