Freezer Fresh Lobster Stuffed Culurgiones – Kitchen Alchemy

Name: Freezer Fresh Lobster Stuffed Culurgiones – Kitchen Alchemy
Ingredients: 500g (3 ⅔ Cups) All Purpose Flour; 2.5g (1 tsp) Carboxymethyl Cellulose (CMC); 1 Large Egg; 225g (¾ Cups) Whole Milk; 42g (3 Tbsp) Unsalted Butter; 7.5g (1 ½ tsp) Kosher Salt; 2 – 3 Lobsters, Culls and Shells; 113g (1 stick) Butter; 75g (½ cup 1 tbsp) Flour; 180g (6 oz) Tomato Paste; 240g (1 cup) Cream Cherry (Calvados or brandy can be used as well); 1500g (1 ½ quart) Water; Fennel Stalks from One Bulb; 113g (4 oz) Tarragon; 5g (1 tsp) Vanilla Extract; 10g (2 tsp) Salt; 1g (¼ tsp) White Pepper; Any excess chive tops or ramp stems (see garnish section below); 454g (1 lb) Fingerling Potatoes; 300g (10 oz) Lobster Meat, Cooked; 125g (½ cup) Lobster Sauce (recipe above); Chives 1 bunch Chopped; 12g (1 tbsp) Neutral Flavored Oil

blog.modernistpantry.com

If you've never tried culurgiones, these over-stuffed Sardinian dumplings in a lobster broth are a must. Sure, they take a little time and effort, but

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