Ingredients
sauce – 1 diced onion
2 sticke celery
2 cloves garlic
20g tom puree
400g tin chopped tomatoes
200ml veg stock
6 basil leaves
100g mascarpone
600g floury potato, like Russet
300g flour
1 large egg
Salt & Pepper
75g butter
500g cooked lobster meat, chopped
Method
1. Sauce – gently fry the onion, celery and garlic for 5 minutes
2. Add tomato puree, cook 8 minutes
3 Add tomatoes, stock, bring to the boil. Simmer 20 minutes
4.Puree til very smooth with the basil. Put back in pan, add mascarpone, cook for 3 minutes.
boil the spuds for about 25 minutes till soft, drain, but don’t add any water to cool them. When cool enough to handle pass through a ricer or mash
5.make a well in the centre, add egg and seasoning. Now add the flour, mix to form a dough, then knead for a few mins
6.divide mix into 4 or 5, roll out into 20mm diameter ropes, then cut off at 25mm intervals.
7.drop into boiling water, when they rise to the top, scoop out , drain then fry in butter for 5 mins til crisp
8 add lobster and sauce, cook 5 minutes
9.serve with freshly ground black pepper
