SAFFRON PASTA DOUGH:
- 4 Cups Bread Flour
- 3/4 teaspoons Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 2 Tablespoons Saffron threads
- 1 Cup hot water
- 2 Large Eggs
Faire: Steep Saffron threads in hot water for 10-12 minutes. Strain. Reserve liquid and threads separately. In a mixer using the dough hook attachment, combine flour, salt, and pepper in the mixing bowl. Allow the machine to run as you add the eggs one at a time. Mix until combined. Stream in the liquid from the Saffron until dough forms. Add threads of Saffron and continue to knead. Dough should begin to pull away from sides of bowl. Wrap in plastic wrap and refrigerate for 2 hours minimum.
For Dish:
If you do not have a pasta machine, dust a work surface with All Purpose flour. Roll out pasta dough with a rolling pin 1/4 of an inch thick and cut into 4 X 4 squares. Preheat oven to 350°. Having par cooked your pasta dough by blanching your squares one at a time in boiling salted water, lay them flat on a surface to cool. Using your Lobster filling (see Lobster filling), fill your pasta squares lengthwise using 1 Tablespoon of filling for each. Roll pasta to seal Cannelloni and place in a greased baking dish. Do this for each pasta square until you have filled your baking dish.
Cook for 12 minutes, remove from oven and let cool.
Plate with Lemon Beurre Blanc. Garnish with Watercress.
LOBSTER FILLING:
- 1 Cup Ricotta Cheese
- 3/4 Cups Grated Gruyere Cheese
- 1 Large Egg Yolk
- 2 Cups Fresh Lobster Meat (Cooked)
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon finely chopped fines herbs
- 1 Tablespoon freshly squeezed lemon juice
Faire: Combine cheeses and Lobster Meat, first. Then add egg yolk, seasonings and lastly lemon juice. Mix until combined.
LEMON BEURRE BLANC:
- 8oz cold cubed unsalted butter
- 1/2 Cup white wine
- 1/4 teaspoon minced shallots
- Freshly squeezed lemon juice
- Pinch of salt
Faire: Reduce finely minced shallots with white wine in a saucepan until almost all wine has evaporated. Add cold, cubed butter one at a time and whisk until melted into shallots. Season with salt and lemon juice.
