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
