comfortable food

The temperature has dropped recently (surprise) so we’re making comfort food for dinner. Tonight’s experiment is hand-made fettucini with east coast #lobster, roasted heirloom tomatoes, #asparagus, and dill creme. This kind of a dish is good for entertaining because it’s a sophisticated version of a one-pot deal. Serve with a nice white wine (not too dry,) good conversation and a heavy dose of Joel Plaskett.

Our Recipe for lobster fettucini:

*Feeds four salivating dinner party guests

*pairs well with Ogio Pino Grigio (2008, Italy)

Mis en Place:

2 live 2.5lb lobsters

1 pint heirloom cherry tomatoes

1/3 bunch asparagus, thinly sliced on a bias

1/2 cup 35% cream

1/4 bunch parsley, chopped

2 tbl spoons of dill, chopped

150 grams of fresh pasta

1 tbl spoon butter

3 cloves of garlic, crushed

Always good to have on-hand:

balsamic vinegar, extra virgin olive oil, kosher salt, and freshly cracked black pepper

Method:

1. Bring your largest pot of water to a boil, in addition, preheat oven to 400C and bring a second pot of water to a boil

2. While the water is coming to a boil, prepare asparagus and herbs. Dress tomatoes in olive oil, salt, pepper and balsamic vinegar. Cook in an oven at 400C, whole in a skillet for 20 minutes

3. Place lobsters in boiling water (head first,) and replace lid. Let simmer for 5-6 minutes

4. While lobsters are boiling, prepare ice bath: Fill a large container with 2 parts ice and 1 part cold water

5. Drain lobsters and place in ice bath immediately

6. Drop pasta in boiling water for 3-4 minutes. Drain when ready.

7. In a sauce pan, bring cream to a simmer and season with salt and pepper

8. crack lobster shells and remove tail and claw meat

9. combine all components in one pan, simmer for 3 minutes or until you just can’t wait any longer