Go Back

Lobster Corn and Tarragon Caramelle

Teri & Jenny
5 from 1 vote
Prep Time 45 mins
Cook Time 10 mins

Ingredients
  

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

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.

Notes

  • *Makes 128 pieces
Tried this recipe?Let us know how it was!