Ravioli Neri al Nero di Seppia con Astice, Stracciatella e Caviale Oscietra - Finished with Bisque di Astice al Cognac, Lime e Olio all'Erba Cipollina Finished with Bisque di Astice al Cognac, Lime e Olio all'Erba Cipollina Story of the Dish This raviolo is built around one idea: letting lobster remain the true star. The black squid ink pasta creates a dramatic visual contrast while adding only a delicate marine flavor. Inside, sweet butter-poached lobster is combined with fr

Italian Lobster and Cognac Omelette Story of the Dish Omelette all’Aragosta e Cognac Omelette all’Aragosta e Cognac (Lobster & Cognac Omelette) Recipe Information Region: Italy Total Time: About 50 minutes This is the most luxurious omelette in the series: soft eggs, butter-poached lobster, Cognac, and a delicate lobster reduction. The lobster is cooked separately and cut into elegant medallions. The omelette itself remains clean and silky. Once cooked, a small incision is ma

Style Lobster with Cognac Style Lobster with Cognac Story of the Dish Aragosta al Cognac is an elegant restaurant-style preparation where the sweetness of lobster meets the deep aromatic character of Cognac. The technique is based on building flavor directly from the lobster shell. The lobster is quickly seared, flambéed or deglazed with Cognac, and finished in a concentrated sauce made with shallot, tomato, wine, and lobster juices. The result should not taste heavily of alc