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


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