- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 1 hour 30 minutes plus 30 mins resting
- Effort: medium
- 1 tbsp unsalted butter
- 2 parsnips, thinly sliced
- 115 g shiitake mushrooms, sliced
- 4 tbsp dry white wine, such as Phillipe de Rothschild Sauvignon Blanc
- 4 lobster tails, leaned and cooked
- 125 ml whipping cream
- 16 sprigs of tarragon
- salt, and freshly ground black pepper
For the pasta:
- 250 g fine semolina
- 250 g truffle-flavoured flour
- 3 whole eggs
- 9 egg yolks
Tips and Suggestions
If you cannot get hold of truffle-flavoured flour, add a few drops of truffle oil to the egg yolks when mixing in the eggs.
1. To make the pasta, combine the semolina, truffle flour and salt in a large bowl, mixing thoroughly. (Use a standing mixer with the paddle attachment if you have one.) Make a well in the middle, and add the whole eggs and yolks. Beat lightly with a fork, gradually drawing in the flour from around the edge. Once the egg is mixed in, use well-floured hands to work the mixture to a cohesive dough. Place on a board and knead for at least 5 minutes until the dough is uniformly smooth and springy. Wrap in cling film and leave to rest in the fridge for 30 minutes.
2. Divide the dough into four equal-sized pieces. Flatten with your fingers into a narrow rectangle. Use a pasta machine to roll out each piece into a thin strip about 30cm long by 6cm wide. Place the strips on clean dry tea towels as you work.
3. Bring a large saucepan of salted water to the boil. Add the pasta and boil for 4 minutes. Remove with a strainer and place on a baking sheet. Do not put olive oil on the pasta or the sauce will not stick to the lasagne.
4. While the pasta is boiling, melt the butter in a large high-sided frying pan. Add the parsnips and fry over medium heat until golden. Add the mushrooms and fry for another minute. Stir in the wine and deglaze the pan.
5. Add the lobster tails, cream and eight of the tarragon sprigs. Season to taste and stir until heated through.
6. Place a lasagne sheet on a warm serving plate. Place a tablespoon of the parsnip and mushroom mixture at one end, covering about one third of the sheet. Place half a lobster tail on the parsnip mixture and fold the rest of the sheet over the filling. Place another layer of filling on the middle third of the sheet. Fold the remaining third over the top. Repeat with the remaining lasagne sheets.
7. Garnish with the remaining tarragon sprigs and spoon some sauce around the lasagne. Serve at once.
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