Italian
Tagliatelle with Seaweed, Lobster and Bergamot
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A refined pasta dish from Chef Roberto Di Pinto's restaurant: seaweed tagliatelle served with a crustacean cream, lobster confit, bergamot essence and juice, bergamot gel, and samphire, finished tableside with a bergamot spray.
- Difficulty
- hard
Ingredients
9 items- 25 gSeaweed TagliatelleSeaweed tagliatelle
- Crustacean CreamCrustacean cream made with lobster and crab
- Bergamot EssenceBergamot essence (few drops)
- Bergamot JuiceBergamot juice
- Lobster OilLobster oil
- Confit LobsterConfit lobster
- ButterButter (hot)
- Bergamot GelBergamot gel (extract from rotovapor)
- SamphireSamphire
Method
- Cook the seaweed tagliatelle in boiling salted water.
- Prepare the crustacean cream with lobster and crab (already prepared).
- Add a few drops of bergamot essence and bergamot juice to the cream.
- Add lobster oil to the cream.
- Add confit lobster and hot butter, then pass everything through a sieve.
- Plate the pasta with the cream and lobster.
- Add bergamot gel and samphire on top.
- Finish with a final spray of bergamot essence at the table.
