Black Truffle Sacchetti served in a Saffron Lobster Stracciatella
Bold Flavors, Delicious! SKU 25009
Ingredients
- 12 Black Truffle Sacchetti 25009
- 1 French Shallot finely chopped
- 3¼ Cups Water
- ½ TSP Sauteed Vegetable Base
- 1 TSP Lobster Base
- 1 Bay leaf
- ½ Lemon Juice and Zest
- 1 Pinch Spanish Saffron
- 2 ¾ Cooked Lobster Meat
- ½ Cup Liquid Whole Eggs
- 3 TBSP Parmesan Cheese grated
- 2 TBSP Italian parsley chopped
- Salt & Pepper
Instructions
- In a small bowl, mix liquid whole eggs with parmesan cheese and parsley. Season with a pinch of salt and pepper.
- In a small pot add water, shallots, lobster base, sauteed vegetable base, bay leaf and saffron.
- Cook the broth for 30-40 minutes on medium heat, season with salt and pepper to taste.
- Strain broth using fine mesh strainer.
- Return broth to the pot. Heat the broth. Once simmering, swirl in the egg mixture. Keep the broth moving using a wooden spoon. Add lemon juice and zest. Reserve.
- Heat a pot of salted water. Cook the Pasta for approx. 2-2.5 minutes. Remove from heat.
- Place three pieces of Pasta in a bowl. Add lobster meat and warm broth.
- Garnish with pepper and chopped parsley.
Tried this recipe?Let us know how it was!