Mix together the flour, egg, egg yolks and sea salt and knead to a smooth dough. As soon as the dough is smooth and soft, shape it into a ball, wrap it in cling film and leave it to rest in a cool place. Using a pasta machine, roll the dough into thin sheets and cut these into squares of approx. 7 cm. Cook the pasta sheets for approx. 2 minutes and glaze with a little olive oil.
Pick and tear the spinach leaves roughly, wash and leave to dry. Peel the shallots and chop them very finely, finely chop the garlic clove. Heat up the butter and cook the shallots and garlic until transparent, add the spinach and let it wilt on a high heat, then season with sea salt and pepper.
| 5 | pieces | shallots (cut into strips) |
| 10 | pieces | mushrooms (sliced) |
| 200 | ml | white whine |
| 400 | ml | chicken stock |
| 150 | ml | cream |
| butter, sea salt, cayenne pepper | ||
| a little lemon juice |
Fry the shallots and onions in butter, deglaze with the white wine and leave it to reduce right down. Then pour in the chicken stock and reduce it by about a half. Add the cream, bring to the boil and blend to a very fine puree in a mixer. Pour the sauce through a sieve. Season to taste with sea salt, cayenne pepper and a little lemon juice. Before serving, use a stick blender to froth up the sauce.
Saute the mushrooms in a little clarified butter until they are golden brown and put to one side. Layer all the ingredients in a deep plate in the following order:
1. Spinach and a little lobster stock
2. Pasta sheet, mushrooms and lobster
3. Spinach, lobster and pasta
4. Foamed mushroom sauce
5. Finely grate some truffle over the top of the lasagne
