This was a very simple dish. Many thanks to the gentleman who hooked up this…
A small monster.
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Let’s begin with the pasta. I started by collecting my herbs.
I basically grabbed everything I could find in the garden. Sage, basil, rue, thyme, and marjarom. I gave everything a quick blanch and dried them well…
The pasta was a basic recipe. Refer to the crayfish post for a recipe. After the dough was fully rested I rolled and laid out the herbs.
As you can see I folded the pasta over the herbs and rolled two more times. I cut that into sheets and then cut that into the individual noodles.
As for the Lobster, it was cooked in the same manner as the crab and crayfish from previous posts.
To finish the lobster I made a beurre blanc. A beurre blanc is a basic butter sauce. Typically one would cook down a cup or so of white wine or vinegar to about 2 tablespoons. The heat is then turned off and small pieces of butter are added to the pan. It is necessary to keep the pan moving in a circular motion to cause the melted butter to reemulsify into a sauce. Add too much heat, the sauce breaks. Stop moving, the sauce breaks. I decided to use a bit of bourbon and some white wine with shallot and bay leaf to make this beurre blanc.
The lobster was reheated in this beurre blanc just before serving.
Shallots were cut, dredged in seasoned all purpose flour, and lightly fried in canola oil.
After cutting the pasta, I cooked it in heavily salted water and finished with olive oil. The lobster was rewarmed in the beurre blanc and then topped with the fried shallots. I saved a few pieces of sage and fried those as well. Just a homestyle dish of lobster and pasta.