Main · Season 17

Pasta & Purees

Name: Pasta & Purees
Yield: 4
Ingredients: 200g 00 flour; 100g semolina rimacinata or semola flour, plus extra to dust; 2 eggs; 3 yolks, reserving whites; 1 tbs extra virgin olive oil; 1 lobster; 1 tbsp neutral oil; 150g prawn heads, chopped; 3 leeks, green ends (reserve white part); 1 carrot, chopped; 2 sticks celery, chopped; ½ bunch tarragon, stalks only (reserve leaves); 100g butter, cubed; 1 lemon; 3 leeks - white parts, finely sliced; 75g butter; reserved lobster flesh; 1 egg white; 1 tbs creme fraiche; reserved tarragon leaves; 100ml seafood reduction; pinch xanthan gum; 1 bunch watercress; lemon juice, to taste; salt flakes, to taste; finger limes and blanched samphire, to garnish

Laura Sharrad

04 May 2025

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Serves

Components

Ingredients

Season

Ingredients

Pasta Dough

200g00 flour

100gsemolina rimacinata or semola flour, plus extra to dust

2eggs

3yolks, reserving whites

1 tbsextra virgin olive oil

Seafood Reduction

1lobster

1 tbspneutral oil

150gprawn heads, chopped

3leeks, green ends (reserve white part)

1carrot, chopped

2 stickscelery, chopped

½ bunchtarragon, stalks only (reserve leaves)

100gbutter, cubed

1lemon

Caramelised Leeks

3leeks - white parts, finely sliced

75gbutter

Lobster Mousse

reserved lobster flesh

1egg white

1 tbscreme fraiche

reserved tarragon leaves

Watercress Emulsion

100mlseafood reduction

pinchxanthan gum

1 bunchwatercress

lemon juice, to taste

salt flakes, to taste

finger limes and blanched samphire, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LobsterRavioliWatercressMain

Recipe by Laura Sharrad, Season 17. Originally published by Network 10 on 04 May 2025.

Original on 10 Play ↗