Ingredients

Ingredients For the pasta dough

• 400g/14oz ’00’ flour

• 3 free-range eggs, plus 2 free-range egg yolks

• 1 tbsp olive oil

• large pinch sea salt

For the filling

• 1 x 750g/1½lb live lobster

• 100g/3½oz smoked salmon

• 3-4 scallops

• 20ml/1fl oz dry vermouth

• 100ml/3½fl oz double cream

• ½ tsp finely chopped fresh tarragon

• 1 free-range egg, beaten

• 50g/2oz unsalted butter

• fresh tarragon shoots, to garnish

For the sauce

• reserved lobster shell, see above

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 x 400g/14oz can chopped tomatoes

• 1 tbsp tomato purée

• salt and freshly ground black pepper

• 20ml/1fl oz brandy

• 100ml/3½fl oz whipping cream

Description

Homemade Pasta And Fresh Shellfish Makes This A Dish That Is Both Comforting And Luxurious.

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