Lobster Corn and Tarragon Caramelle

Name: Lobster Corn and Tarragon Caramelle
Prep time: 45 min
Cook time: 10 min
Yield: 1 serving
Ingredients: 1 recipe fresh pasta; *more semolina flour for dusting; 2 tablespoons unsalted butter; 2 tablespoons minced shallot; 1 garlic clove, minced; kernels from 1 large ear corn; 6 ounces mascarpone, softened; 3 ounces part skim ricotta; 2 ounces grated parmesan; 8 ounces poached and cooled lobster meat, diced; 1 tablespoon thinly sliced chives; 1 ½ teaspoons minced tarragon; salt and pepper to taste; 1 large egg, lightly beaten; 4 tablespoons unsalted butter; grated Parmesan, optional; micro greens, optional; basil leaves, optional

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins

Lobster Corn and Tarragon Caramelle

Joelle Cantu

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

1 recipe fresh pasta
*more semolina flour for dusting

filling

2 tablespoons unsalted butter
2 tablespoons minced shallot
1 garlic clove, minced
kernels from 1 large ear corn
6 ounces mascarpone, softened
3 ounces part skim ricotta
2 ounces grated parmesan
8 ounces poached and cooled lobster meat, diced
1 tablespoon thinly sliced chives
1 ½ teaspoons minced tarragon
salt and pepper to taste

assembly

1 large egg, lightly beaten
4 tablespoons unsalted butter
grated Parmesan, optional
micro greens, optional
basil leaves, optional

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Instructions

Make pasta according to recipe instructions.
Divide pasta dough into 4 pieces. Cover all but 1 piece, loosely with a towel.
Roll quarter piece of dough into a 24”x4” rectangle, about 1/8” thick and cut into 32 (1.5”x2”) pieces. Repeat steps 2 and 3 with remaining dough.
For filling: Melt butter in a skillet over medium-high heat. Add shallot, garlic and corn and sauté for 3 to 4 minutes. Season with salt and pepper. Remove from heat and cool.
Place mascarpone, ricotta and Parmesan in a large mixing bowl and mix together. Add remaining ingredients, including the sautéed corn mixture, season with salt and pepper and fold together until fully combined.
To assemble: Beat together egg and 1 tablespoon water. Brush a piece of cut pasta with egg wash and fill with 1 heaping teaspoon lobster filling. Roll pasta into the shape of a cigar.
Making sure the pasta is seam-side down, press down to seal on both sides of the filling and then pinch the dough in the same place, making small candy-shaped, filled pasta.
Repeat steps 6 and 7 until all of the pieces of cut dough have been used. Place finished caramelle onto a baking sheet sprinkled with a light coating of semolina flour.
To serve: (For about 2 people, 20 caramelle) Fill a pot with water and bring to a boil. Add a small handful of salt and add about 20 caramelle to the pot. Stir. Bring water back up to a boil and continue to boil until caramelle begin to float to the top, 4 to 5 minutes. Meanwhile in a skillet over medium heat, melt butter. Using a slotted spoon, strain caramelle from the boiling water to the melted butter and sauté for 2 to 3 minutes. Season with salt and pepper.
Divide pasta onto two plates and top with grated Parmesan, micro greens and fresh basil leaves. Serve.