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Ingredients
- 9 ounce semolina
- 9 ounce truffle-flavoured flour
- 9 x egg, yolks
- 3 whl egg
- 1 pch salt
- Â Â For the Filling
- 2 med parsnip, peeled, and, sliced, thinly
- 1/2 c. sliced shiitake mushroom
- 1 Tbsp. unsalted butter
- 1/4 c. Phillipe de Rothschild Sauvignon Blanc white wine
- 4 x lobster, tails, cooked, and, cleaned
- 1/2 c. 35% cream
- 8 sprg fresh tarragon
- Â Â salt
- Â Â pepper
Directions
- For the pasta, combine the semolina and truffle flour in the bowl of a stand mixer. With the paddle attachment, mix the semolina and truffle flour with the salt till combined. Stop the paddle and make a well in the centre of the flour mix and add in the Large eggs. Mix till the dough forms into a ball. Rest the dough in the refrigerator for 30 min.
- Roll the dough into 4 rectangle shapes of about 12 inches by 2 1/2 inches wide. Cook in a pot of salted, boiling water for 4 min. Keep the dough strips hot on a non-stick baking sheet. Don't put extra virgin olive oil on the pasta or possibly the sauce won't stick to the lasagne.
- For the Filling:Heat the butter in a saute/fry pan over medium heat and cook the parsnips till golden brown in colour. Add in the mushrooms and saute/fry for another minute. Deglaze with the wine and add in the lobster tails, the cream and the fresh tarragon. Season to taste.
- Put the hot lasagne on a plate. On the first third of the sheet add in a full Tbsp. of the parsnip and mushroom mix. Place 1/2 the lobster tail on the mushrooms and fold the lasagne in third on the mix, creating an s-like pattern. Repeat the process again. Garnish with a fresh sprig of tarragon and pour some of the sauce around the lasagna.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 544 | |
| Calories from Fat 205 | 38% |
| Total Fat 23.02g | 29% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 613mg | 204% |
| Sodium 323mg | 13% |
| Potassium 559mg | 16% |
| Total Carbs 51.45g | 14% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.1g | 1% |
| Protein 32.1g | 51% |
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