Lobster Mafaldine Pasta

Plate Set Up

4 oz Mafaldine pasta, cooked
3 oz Lobster meat, cut – claws halved lengthwise (1/2 lobster total)
4 pc Heirloom cherry tomatoes, halved
2 oz Lemon butter sauce
5 pc Asparagus spears, bias cut cooked
3 slices Shaved Blyth Farm’s Nettle Goat Gouda
1 oz Lobster bisque
1 oz Green garlic puree
Micro sprouts, chives

4 oz Mafaldine pasta, cooked
3 oz Lobster meat, cut – claws halved lengthwise (1/2 lobster total)
4 pc Heirloom cherry tomatoes, halved
2 oz Lemon butter sauce
5 pc Asparagus spears, bias cut cooked
3 slices Shaved Blyth Farm’s Nettle Goat Gouda
1 oz Lobster bisque
1 oz Green garlic pureeMicro sprouts, chivesCut lard into little pieces

Method

Cook the pasta and place in a bowl and add 1 oz lemon butter sauce and toss to cover the pasta
Place the lobster bisque in the bottom of the plate then top with the pasta
In a pan heat some butter and heat the lobster meat in it, add the cooked asparagus tips in the end to ensure they are hot
Add the lemon butter sauce in the end and toss too cover
Place on top of the pasta garnish with the cherry tomatoes chives and micro sprouts. shave the Nettle Goat Gouda on top and drizzle with green garlic puree and serve

Recipes

Lobster Bisque

5 lbs lobster shells coarsely chopped
½ lbs butter
2 onions sliced
2 carrots sliced
2 ribs celery coarsely chopped
1 bulb fennel coarsely chopped
2 tablespoons tomato paste
3 tablespoons All purpose flour
½ can plum tomatoes with their juice
3 litres of chicken stock
2 cups white wine
2 bay leaves
4 sprigs thyme
1 bunch tarragon
½ teaspoon saffron threads
Salt and pepper to taste

Method

In a large heavy bottomed pot melt the butter and add the lobster and shrimp shells
Sweat the shells over medium heat for 20 minutes ensuring nothing sticks to the bottom
Add the vegetables and continue to sweat for 20 minutes
Add the tomato paste and cook for 5 minutes
Add enough flour to absorb the fat in the pot and cook for 3 minutes
Add the wine and deglaze the pan
Add the tomatoes with their juice
Add the chicken stock and bring to a boil
Reduce the heat and simmer
Add the saffron and herbs and cook for 30 minutes or until the bisque is reduced by a third
Remove the soup from the heat and strain
Season with salt and white pepper (a touch of cayenne may be required at this point)
Reserve for service

Finish in service

8 oz lobster bisque (Base)
1 oz cold whipped butter
1 oz whipped 35% cream
½ oz chopped tarragon

Method

At the point of service, bring the lobster bisque to a boil and whisk 1 oz of cold whipped butter in. As soon as the butter has been incorporated add the whipped 35% cream, then add the chopped tarragon and whisk to incorporate.

Lemon Butter Sauce

½ cup Lemon Juice, Fresh
500 ml white wine
30 pcs Black Peppercorns
8 pcs Bay Leaves
4 pcs Shallots, Peeled and Sliced
1 pc Spanish Onion, sliced
5 lbs Cold Butter, Diced
T.T. Kosher Salt

Method

Place the white wine, lemon juice, peppercorns, bay leaves, shallots and diced onion in a large sauce pot
Bring the wine to a boil and reduce until only 3 oz of liquid remains
Slowly whisk in the cold butter over medium heat until all the butter has been incorporated
Strain the beurre blanc through a fine mesh strainer
Season with kosher salt


Recipe Overview