Savannah: "My second course is inspired by my time spent cooking in Boston. I have spiny lobster agnolotti. It has a lobster broth, smoked marcona almonds, and grapes that are tossed in a tarragon vinaigrette." 

Kristen Kish: "What's the egg to flour ratio in your pasta dough?" 

Savannah: "We did eight cups of flour and then twelve eggs, and it was more yolk than whole egg."

Judges, behind the scenes

"I think Savannah is trying to find herself in her cooking." 

"The pasta dough itself is not right. Technically speaking, it felt dry and brittle." 

"I actually like her broth. It's on the verge of being salty, but a lot of lobster flavor comes through." 

"Lobster pasta gives me feelings of luxury, which means not too many textures, but I think the almonds just get in the way of that for me."

Judges Table

"Savannah, your lobster course, do you make a lot of pasta?" 

Savannah: "I do. At home, I did a tester, and the texture was a little bit different than I'm used to, but that was at a point where I couldn't really turn back." 

"The pasta was a real problem. For a stuffed pasta, you want something softer."

"That filling just felt like it was only some pieces of slightly overcooked lobster. I wanted a voluptuousness in the middle there."