LIST OF INGREDIENTS
- 1 lobster
- 9 OZ. of dried cannellini beans
- 7 OZ. of any short pasta
- 7 OZ. of squash, cubed
- Extravirgin olive oil
Soak the beans for at least 8 hours, then strain them and sauté in a saucepan with 2 tablespoons of oil, a clove of garlic, and a sprig of rosemary for 2-3 minutes. Cover with cold water, bring to a boil, and cook for 50 minutes. Boil the lobster in unsalted water for 3-5 minutes, strain it and cool under running water.
Then remove its shell, also removing the meat from the claws. Sauté the squash in a saucepan with oil, garlic and a few sprigs of thyme for 2-3 minutes, then add half of the beans with 1 quart of water and cook over low heat for 30-40 minutes. Add salt and then blend everything into a cream. Heat 3 tablespoons of oil with a clove of garlic and a handful of sage leaves to flavor it well.
Strain the flavored oil into the cream, setting the sage leaves aside. Blend everything together quickly, and add the rest of the cannellini beans. Keep warm. Cook the pasta in salted boiling water. Strain the pasta, add it to the cream, and distribute the pasta into dishes. Finish the dish with the lobster meat and the sage leaves from the oil. Serve immediately.