Homemade rigatoni with lobster bolognese

For the rigatoni:

• Make fresh pasta in a pasta machine.
• Extract the pasta formed with the rigatoni extraction piece (macaroni with grooves and straight cut).
• Cook and cool the pasta.

For the lobster bolognese:

• Tie the lobster.
• Blanch in boiling salted water for one to two minutes.
• Cool the lobster in salted water.
• Drain and peel the lobster. Set aside the head, shell and remaining shells of the lobster.
• Chop the lobster meat.
• Prepare a well-seasoned bolognese by replacing the beef with minced lobster meat and reducing the amount of tomato sauce initially set at 10%.
• Drain the lobster bolognese well so that it can be used as a filling.
• Stuff the rigatoni with the lobster bolognese.

For the lobster coulis:

• Cut the lobster heads, shells and shells into small pieces. Sauté them in a frying pan.
• Add the chopped vegetables and sauté until soft.
• Flambé with the brandy.
• Add the cream and cook for approximately 10 minutes.
• Add salt and gently squeeze the ingredients to extract the flavour.
• Add the soya lecithin and dissolve.

For the pesto sauce:

• Make a well emulsified pesto sauce.

For the decoration:

• Select some microsprouts of Sakura mix.

SET UP

• Steam the stuffed rigatoni.
• Temper the lobster coulis and emulsify with a hand blender to produce a foam. Collect the foam with a spoon (lobster air).
• Paint a thick line on the base of the tray with the pesto sauce with the help of a brush.
• Arrange the stuffed rigatoni (macaroni) on the pesto line.
• Cover the rigatoni with the lobster air.
• Decorate with chopped chives.