This is a luxurious dish. It’s a bit of work but well worth it. You do need a pasta machine to make this one. The fennel works beautifully with the lobster

Serves 4


  • 500g sweetcorn
  • 250ml cream
  • 200g shallots, chopped
  • 1 sprig thyme
  • 2kg lobster
  • 25g hazelnuts, toasted
  • Toasted breadcrumbs, to garnish
  • 1.5g saffron
  • 250g flour
  • 3 egg yolks
  • 1 whole eggs
  • 10g salt
  • A few basil leaves
  • Leftover lobster shells
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 200g fennel
  • Water
  • 100g chopped tomatoes
  • 300ml white wine
  • 10g fennel seeds
  • 1.5g saffron
  • Salt and pepper
  • 1 vanilla pod
  • 50ml cream
  • 2 spring onions


1 To make the sweetcorn purée, add the corn, cream, shallots, salt and thyme to a pot and cook until the corn is soft. Blend until smooth.

2 To make the pasta, put all ingredients into a mixer or kitchen aid. Mixed them well and leave the dough in the fridge for one hour. Once ready, roll out the dough and put it through the pasta machine. Before you get the desired thickness, place basil leaves onto your pasta sheets, fold the sheets and put them through the machine again until you get the desired thickness.

3 Put the finished pasta sheets into boiling water with some olive oil and salt and cook at a simmer for one minute.

4 Make your lobster bisque as per the recipe for the mussels. At the end, add some extra cream with chopped spring onions.

5 Add the lobster meat, which has been chopped into chunks. Be very careful that you don’t overcook the meat so keep the temperature low.

6 To finish, spread some of the sweetcorn purée on the bottom of a pasta bowl. Add one sheet of pasta, followed by the lobster and sauce, and then a sheet of pasta on top. Finish with the sweetcorn purée.

7 We garnish this with some freshly shaved hazelnuts, toasted breadcrumbs and fennel pollen, if you can get your hands on it.

Tip: If you don’t have a pasta machine, you can substitute with some good quality lasagne sheets instead.

Recipe Credit: Head chef Zsolt Zatar of Lobstar

Photography credit: Harry Weir, assisted by Brian Clarke