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Receta Lobster With Champagne Butter Sauce And Spinach Parpadelle
Add a photoRaciónes: 2
Ingredientes
- 2 Tbsp. Chopped shallots
- 1 c. Champagne
- 1 lb Cool butter cut into 2" cubes Salt to taste Freshly-grnd black pepper to taste
- 1 whl Lobster cooked
- 1/2 lb Spinach pappardelle pasta cooked al dente, tossed in extra virgin olive oil
- 2 Tbsp. Salmon roe
- 2 Tbsp. Minced parsley
- 1 chunk Parmesan Reggiano Cheese
- 2 x Long chives
Direcciones
- For the pasta: In a small stock pot, fill with sufficient water to come up 2/3 of the pot. Add in 1 Tbsp. of extra virgin olive oil and salt. Let the salted water come to a boil.
- For sauce: In a sauce pan, combine the shallots and champagne together. Reduce the mix to a glaze. Using a whisk, mount in the cool butter cubes slowly, whisking constantly. The sauce will start to thicken. Strain into a clean saute/fry pan and season with salt and pepper. Keep the sauce hot.
- For the lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a French knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail. Slice the tail meat on the bias into six equal slices.
- For the pasta: Drop the spinach pasta into the boiling water for 1 to 2 min. Remove and drain. Toss the pasta with 1 tsp. extra virgin olive oil in a small mixing bowl. Season with salt and pepper.
- To assemble, toss the pasta with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add in the lobster to the remaining sauce to hot. Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives.
- This recipe yields 2 servings.
- Comments: The original recipe title as listed is "Lobster With A Champagne Butter Sauce, Spinach Parpadelle Noodles And Salmon Roe Caviar".
