Recipe Courtesy of Chef Eben Copple, Yardley Inn
For the malfatti:
1 lb 00 flour
5 whole eggs
1 tbsp extra virgin olive oil
1. Make a well in the flour and drop in the eggs and oil.
2. Mix the dough together slowly, taking just a bit of the flour from the edges as you stir the eggs.
3. The well will eventually collapse, when this happens, gather the dough into a rough ball and press it together.
4. Knead the dough for about 10 or 15 minutes by hand until the dough is very smooth and shiny.
5. The dough should not have a rough texture at all. If the dough is too sticky, dust the work surface with flour and slowly knead it into the dough.
6. After kneading, wrap the dough in plastic and set aside to rest and hydrate for at least one hour.
7. Roll the dough out very thin (you should almost be able to see through it).
8. Cut it into irregular shapes about 2 inches on a side. Dust these with semolina flour and set aside.
9. For the tomato water,
10. Cut some very ripe tomatoes into quarters and place into the bowl of a stand mixer.
11. Fit the paddle attachment on the mixer and turn it on low until the tomatoes have been crushed and have a loose, soupy consistency. (alternately you can crush these by hand or with a tomato masher)
12. Pour this into a triple layer of cheesecloth over a bowl.
13. Gather the edges of the cheesecloth together to form a bag of sorts and tie a string around it to keep it together.
14. Tie the other end of the string to a shelf in your refrigerator and keep a bowl under it to catch the drippings.
15. Allow this to drip overnight.
For the garlic-chili oil:
1 cup extra virgin olive oil
1/4 cup thin sliced garlic
2 tbsp crushed red pepper flakes
1. Put the oil and garlic into a small saucepot and place over medium heat.
2. Allow the garlic to cook until it is uniformly brown.
3. Remove the saucepot from the heat and add the crushed red pepper flakes.
4. Allow this to cool a bit and puree in a blender or with an immersion blender. Set aside.
5. To complete the dish, bring a large pot of salted water to a boil. Drop in one 1 1/2 pound lobster. Cook the lobster for 7 minutes.
6. Remove the lobster from the water, keeping the water on to boil.
7. Crack the lobster and remove the meat.
8. Chop the lobster meat coarsely.
9. Put a saute pan on the heat and add 2/3 cup tomato water, 2 tsp garlic-chili oil (less if you don't like the heat!) and 2 Tbsp butter to the pan.
10. Bring this to a boil and reduce until it starts to thicken.
11. While the sauce is reducing, drop a large handful of malfatti into the water you used to cook the lobster.
12. Stir the pasta and cook it for about 1 to 2 minutes. Strain the pasta and add it to the sauce.
13. Add the lobster and a dash of chopped chives.
14. Cook the pasta in the sauce for a moment until it begins to absorb the sauce.
15. Plate the pasta as you wish and garnish with fresh lemon zest.