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Passatello in Lobster Sauce

Passatello in Lobster Sauce

Lobster passatello



Served 4 people


  • 4 fresh eggs

  • 200 g Parmigiano Reggiano

  • 300 g stale breadcrumbs.

  • 4 tablespoons of flour


Work all the ingredients together and leave the dough to rest for a couple of hours, in the meantime prepare the sauce. For the sauce: 1 fresh lobster - 1/2 glass of Italian brandy - 1 ladle of fish stock - 200 g Pachino cherry tomatoes - fresh basil - garlic - Cervia “sweet” salt and freshly ground black pepper to taste.

Heat the oil with a clove of garlic in a pan, then remove the garlic clove. Cut the lobster into pieces, place in the pan and cook for 1 minute. Remove the pan from the heat then add the brandy and flambé. Add the tomatoes, cut in half, and the fish stock. Season with salt and pepper. Cook for 10 minutes and remove from heat. In the meantime, remove the passatelli dough from the from the fridge and form balls. Pass the mixture through the special “passatelli iron” – or in the absence of this, a potato masher — and drop the passatelli directly into boiling water. When they rise to the surface they are ready. Put the passatelli in the pan with the lobster sauce and toss for 1 minute over a high heat, then sprinkle with fresh basil.


The image has the only aim to show the basic ingredient of the recipe.


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