Agnolotti Pasta with Cheese Filling and Lobster Sauce

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Ingredients for 10 portions
  • 1500 g Lasagne sheets
  • 50 g Egg(s), beaten
  • For the cheese filling
  • 150 g QimiQ Sauce Base
  • 400 g Fontina cheese, finely grated
  • 100 g Parmesan, finely grated
  • 40 ml Olive oil
  • 20 g Italian herb mix, finely chopped
  • 10 g Garlic, finely chopped
  • Salt and pepper
  • For the sauce
  • 1000 ml QimiQ Sauce Base
  • 30 ml Olive oil
  • 100 g Onion(s), minced
  • 30 g Garlic, minced
  • 200 ml White wine
  • 50 ml Brandy
  • 60 g Lobster paste
  • 20 ml Lemon juice
  • Salt and pepper
  • Cayenne pepper
  • To finish
  • 200 g Tomato concassée
  • 1000 g Lobster tail, cooked
Method
1.
For the cheese filling, bring the QimiQ Sauce Base to a boil and place in a food processor. Add the cheeses and olive oil and blend smooth. Allow to cool and fold in the chopped herbs.
2.
Brush the pasta sheets with the egg wash, and cut into squares Pipe the filling onto the centre of a square, form into small parcels and press the edges together firmly. Repeat this procedure until the pasta has been used up. Cook the pasta shapes carefully in salted water, drain well and keep warm.
3.
For the sauce, sauté the onion and garlic in the olive oil. Add the white wine and continue to cook until reduced.
4.
Flambé with the cognac, stir in the QimiQ Sauce Base and bring to a boil. Continue to cook until the required consistency has been achieved. Finish with the lemon juice, salt, pepper and cayenne and blend smooth.
5.
Serve the sauce with the cooked pasta garnished with tomato concassée and lobster tail.