Homemade rigatoni with lobster bolognese

90 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Italian cuisine
Seasonal period: June, July, August, September
Ingredients for 5 portions
Ingredients for portions/units
Pesto sauce 0.125 l
Lobster 0.2 kg
Garlic, bulb 1.0 ud
Onion 0.1 kg
Carrots 0.05 kg
Leek 1.0 ud
Tomato 0.07 kg
Brandy 0.01 l
Fumet 0.3 l
Sakura Mix shoots 0.002 kg
Onion 0.025 kg
Carrots 0.025 kg
Leek 0.2 ud
Minced meat 0.1 kg
Table salt 1.875 g
Dried thyme leaves 0.25 g
Dried oregano 0.25 g
Red wine 0.05 l
Tomato sauce 0.375 l
Onion 0.02 kg
Green leek 0.2 ud
Parsley 0.0 g
Fish heads and bones 0.08 kg
Water 0.3 l

For the rigatoni:

  • Make fresh pasta in a pasta machine.
  • Extract the pasta formed with the rigatoni extraction piece (macaroni with grooves and straight cut).
  • Cook and cool the pasta.

For the lobster bolognese:

  • Tie the lobster.
  • Blanch in boiling salted water for one to two minutes.
  • Cool the lobster in salted water.
  • Drain and peel the lobster. Set aside the head, shell and remaining shells of the lobster.
  • Chop the lobster meat.
  • Prepare a well-seasoned bolognese by replacing the beef with minced lobster meat and reducing the amount of tomato sauce initially set at 10%.
  • Drain the lobster bolognese well so that it can be used as a filling.
  • Stuff the rigatoni with the lobster bolognese.

For the lobster coulis:

  • Cut the lobster heads, shells and shells into small pieces. Sauté them in a frying pan.
  • Add the chopped vegetables and sauté until soft.
  • Flambé with the brandy.
  • Add the cream and cook for approximately 10 minutes.
  • Add salt and gently squeeze the ingredients to extract the flavour.
  • Add the soya lecithin and dissolve.

For the pesto sauce:

For the decoration:

  • Select some microsprouts of Sakura mix.


  • Steam the stuffed rigatoni.
  • Temper the lobster coulis and emulsify with a hand blender to produce a foam. Collect the foam with a spoon (lobster air).
  • Paint a thick line on the base of the tray with the pesto sauce with the help of a brush.
  • Arrange the stuffed rigatoni (macaroni) on the pesto line.
  • Cover the rigatoni with the lobster air.
  • Decorate with chopped chives.
Nutritional information (1 portion)
Fiber 8.4 g
Saturates 8.28 g
Monounsaturated fatty acids 22.96 g
Polyunsaturated fatty acids 12.58 g
Cholesterol 44.27 mg
Calcium 348.7 mg
Iron 4.87 mg
Zinc 2.49 mg
Vitamin A 341.02 ug
Vitamin C 58.57 g
Folic acid 171.14 ug
Salt (Sodium) 1052.38 mg
Sugars 12.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.