- 300 gm (2 cups) flour
- 3 eggs, lightly beaten
- 1 tsp extra-virgin olive oil, plus extra for brushing
- Torn basil, to serve
- Mixed-leaf salad, to serve
- 1 litre (4 cups) milk
- 1 onion, coarsely chopped
- 2 dried bay leaves
- 4 cloves
- Pinch of finely grated nutmeg
- 100 gm butter, diced
- 100 gm (2/3 cup) plain flour
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped, plus extra, thinly sliced, to serve
- 100 gm butter, diced
- 100 ml olive oil
- 1 garlic clove, crushed
- 300 gm uncooked lobster meat, diced
- 100 ml Pernod
- 200 ml fish stock
- 200 ml tomato passata
- 100 gm finely grated parmesan, plus extra to serve
- Sieve flour onto a bench, forming a pile and make a shallow well in the centre.
- Combine eggs and olive oil in a jug, add to well and incorporate flour into the centre with your fingers until combined.
- Knead until a smooth dough forms, adding extra flour as necessary.
- Wrap dough with plastic wrap and set aside for 20 minutes to rest.
- Divide dough into 8, then, working with a piece at a time, roll through a pasta machine, starting at the widest setting, then reducing settings notch by notch as you repeat rolling until 3mm thick.
- Cut sheets into 11cm squares to fit eight 12cm-diameter shallow baking dishes, setting aside in a single layer on a floured tray while working with remaining dough.
For béchamel sauce
- Bring milk, onion, bay leaves, cloves and nutmeg to the boil in a saucepan, then remove from heat and strain into a jug.
- Melt butter in a separate saucepan over low heat, add flour and stir continuously until flour starts to colour (5-6 minutes).
- Gradually add milk, stirring continuously to prevent lumps, then stir over low heat until thickened (about 10 minutes).
- Cover surface directly with plastic wrap and set aside until required.
For lobster sauce
- Fry onion and chopped fennel in butter and oil in a saucepan over medium heat until soft and translucent (12-14 minutes).
- Add garlic and cook until softened (2 minutes).
- Add lobster and sauté until just cooked (2 minutes), then add Pernod (be careful, it may ignite) and stir briefly (1 minute).
- Add stock and passata and simmer, stirring occasionally, until flavours combine (5 minutes), then season to taste and stir in parmesan and béchamel.
- Bring to the boil, then remove from heat.
- Cook pasta sheets in a saucepan of boiling salted water until soft (1-2 minutes).
- Drain and refresh in iced water, then drain well, lightly brush with oil and place on a lightly oiled tray.
Preheat oven to 180C. Layer pasta sheets and lobster sauce alternately in each dish, adding torn basil leaves to each layer, and finish with a thin layer of sauce. Sprinkle with sliced fennel and extra parmesan, and bake on a baking tray until hot and turning golden (20-25 minutes). Increase oven to 200C and bake until golden on top (3-5 minutes; or do this under a hot grill). Serve hot with a mixed-leaf salad.