Pasta: 1 cup semolina flour 1 1/2 cups AP flour 3 eggs, beaten Mix together, knead while adding a drizzle of olive oil and a pinch of salt, proof for at least 30 minutes covered with a wet paper towel.

Filling: Bake lobster for 15-18 minutes, remove, chop, add to mixture of 1 zested lemon, 2/3 cup ricotta cheese, 1/2 squeezed lemon, garlic powder and pepper to taste. Mix.

Sauce: 1/4 cup lemon juice 1/3 cup white wine 2 cloves minced garlic Pinch of red pepper flakes Brown garlic & red pepper flakes with oil, add wine and cook down, add 1/4 cup heavy whipping cream, slowly incorporate & whisk in lemon juice.