Photo by Eva Kolenko
Lobster Agnolotti with Pea Leaf Salsa Verde
325g flour, about 2 cups
Pinch of salt
7 egg yolks
16 ounces burrata
6 ounces cooked lobster meat
1/8 teaspoon orange oil
1/8 teaspoon lemon oil
Kosher salt and freshly ground black pepper, as needed
2 cups lobster stock, recipe follows
6 tablespoons cold butter
2 tablespoons cannabutter
1 Meyer lemon
1 pinch espelette pepper
Lobster roe butter, recipe follows
Pea Leaf Salsa Verde, recipe follows
1 cup marigold flowers, to garnish
Pink peppercorn flakes, as needed
Combine the flour and a pinch of salt on a clean surface and make a well in the center. Add egg yolks and use a fork to beat the yolks and mix into the flour until a crumbly mixture forms. Shape into a ball and knead by pushing it down and away from you until the dough becomes firm and smooth, about 20 minutes. Wrap the dough in plastic; rest at room temperature for about 2 hours.
Combine burrata, lobster, orange and lemon oil in a food processor and mix until combined. Season with salt and pepper to taste; set aside.
Divide dough into 8 rectangular pieces, keeping them covered until ready to roll out in a pasta machine. Dust the rollers and set at the largest setting; feed the dough through, folding in half lengthwise each time and adjusting the machine to thinner settings. Dust with flour if sticky, until pasta is 1/16-inch thick.
On a floured surface, cut the sheet in half lengthwise to form 2 3-inch wide strips. Using a piping bag or a spoon, place 1 teaspoon of filling onto the sheet in a row, leaving ½ inch between dollops. Fold it over—away from you—to comfortably cover the filling but still leaving about ¼ inch of dough bare at the far edge and lightly dampen using a brush with water to seal.
To form agnolotti, hold your thumb and index finger perpendicular to the table and pinch the dough between the lumps of filling to form little pillows. Start on the right side of one strip, one shape at a time. Once the pinch is created, seal each agnolotti individually by gently pressing the rest of the dough over the filling and removing any air pockets in the front edge. Using a fluted cutter, trim the entire edge directly in front of the filling (the far edge), cutting close to the filling without breaking the seal. Cut them one by one directly in the middle of the “pinch.” The trademark pocket should form with the swipe. Place the agnolotti on a parchment-lined, floured baking sheet, spaced apart to avoid sticking.
Bring a large pot of salted water to a boil. Working in batches, drop in the pasta and cook al dente, about 2 to 4 minutes.
Bring 2 cups lobster stock to a simmer in a saute pan and swirl in cold butter 1 tablespoon at a time, whisking continuously. Stir in cannabutter, and add pasta, covering with sauce. Season with lemon juice and espelette to taste. Remove from the heat and add ¼ cup lobster roe butter.
To plate, smear warmed salsa verde on the bottom of a bowl and place the sauced pasta on top. Garnish with marigold leaves and pink peppercorn flakes. THC depends on the amount in the cannabutter.
To make lobster stock: Break 3 lobster bodies into pieces and divide among 2 sheet trays and roast in a preheated 400 F oven for 15 minutes. Heat ½ cup vegetable oil in a large pot until smoky and add roasted lobster shells. Add the peel from ½ orange, 5 garlic cloves, 12 black peppercorns, 3 allspice berries, 1 star anise, 1 fresh bay leaf and 1 sprig thyme. Saute for a few minutes and add 1 small chopped carrot, half head chopped fennel, half small shallot, half red onion and 2½ quarts water. Simmer for 2 hours, skimming off any solids that rise to the top. Cool and strain.
To make lobster roe butter: Stir together ¼ pound softened unsalted butter and 2 tablespoons lobster roe. Store remaining butter for another use.
To make pea leaf salsa verde: Heat 2 tablespoons olive oil in a saucepan and add 1½ tablespoons minced shallots; saute for a few minutes. Add 2 cups pea leaves (tough stems discarded) and saute until leaves wilt. Remove from heat and finely chop. Season with salt, pepper, lemon zest, lemon oil and olive oil as desired.
Recipe courtesy of Chef Joe Sasto