Lobster Tagliolini from Michelin starred Il Refettorio at Monastero Santa Rosa, Amalfi Coast Southern Italy’s Amalfi Coast has retained its standing as one of many world’s most romantic locations, with dramatic stretches of shoreline and phenomenal Italian meals and wine. Showcasing the best of Italian produce, Ristorante Il Refettorio at Monastero Santa Rosa serves Chef Christoph Bob’s signature Lobster Tagliolini.

Created with recent lobster and minimal elements similar to garlic, basil, tomatoes, and olive oil, the fragile dish might be loved as the proper starter or predominant course that’s scrumptious but easy. Nestled on the aspect of a cliff face and providing spectacular views over the Mediterranean sea, Monastero Santa Rosa is the proper setting for {couples} in search of an intimate dinner by candlelight. Il Refettorio obtained its first Michelin star in November 2017 underneath the helm of Chef Christoph Bob, who has labored in a few of the world’s most celebrated eating places, and his insatiable love affair with meals is mirrored in each dish on the menu. He has created an modern Mediterranean gastronomic expertise utilizing the freshest elements from the encompassing Campania area together with flowers which might be grown within the resort’s personal herb and vegetable backyard.

Recipe

400g of recent egg tagliolini
300g semolina
100g flour
6 eggs
1 lobster (round 600g)
200g cherry tomatoes, peeled and pitted
1 garlic clove
200ml lobster inventory
Additional-virgin olive oil
Recent basil
A pinch of salt

Methodology

• Cut up up the lobster, chop the cherry tomatoes and peel the garlic clove.
• Add the lobster to a pan with olive oil, garlic, and cherry tomatoes and cook dinner over medium warmth for two to three minutes.
• Rigorously flip the lobster and let it cook dinner for an additional 3 minutes on the opposite aspect.
• When the lobster is cooked, take away it from the pan however preserve it heat.
• Add the lobster inventory to the lobster sauce and let it simmer.
• Cook dinner the pasta al dente in salted boiling water, then drain and add it to the lobster sauce.
• Toss all of it collectively including the basil reduce into skinny strips and cook dinner for an additional minute.
• To serve, divide the pasta and place half of the lobster on the new dishes.