Lobster Pasta

Doug_Frawley_119941

Handmade pasta (French Laundry recipe - incredible) and sous vide lobster in tomato sauce. Forgot how satisfying making your own pasta is

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Comments

Jack_Mayer_85396

Hi DD, would you be willing to share the method on the SV lobster in tomato sauce? Great looking dish!

anthony_34093

seconded

tangma27

Beautiful pasta!! holy crap

tangma27

Thirded

Doug_Frawley_119941

Thanks! I killed the lobster with a knife then removed its tail. As soon as I lowered it into boiling water I turned the heat off and let it steep for 1 minute. Then I shocked it in ice water and cut it open to remove the flesh. I put the flesh in a zip lock bag with about a quarter cup of butter and cooked it at 50C for 15 minutes. Cooked the pasta, warmed the sauce, added the pasta with a bit of pasta water and some butter to the sauce and tossed to emulsify (this step is very messy if you don't have a high sided saute pan). Then added basil and Parmesan to finish. To be honest, I added the lobster to the warming sauce too early and it firmed up, but I actually liked the firmer texture in contrast with the soft pasta. Cheers!

Jack_Mayer_85396

So you only used the tail meat? Saved the claws, knuckles and legs for another use? Thanks for the write-up!

Doug_Frawley_119941

No prob, yep made a lobster sandwich with the leftovers.