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Saffron Lasagnetta with Lobster Sauce
Time: 1 hour
1 poblano chili
6 tablespoons extra virgin olive oil
6 1-pound lobsters, uncooked, cut up
3 cups lobster or fish stock
½ teaspoon saffron threads, optional
1 clove garlic, minced
Kernels stripped from 1 ear yellow corn
1/3 cup cooked black beans
2 ripe tomatoes, peeled, seeded and pureed
Juice of 3 limes
6 tablespoons of soft unsalted butter
1 tablespoon chopped cilantro leaves, plus 6 sprigs cilantro for
garnish
Salt
12 sheets saffron pasta or 1 ounces pappardelle noodles
1. Roast chili over open flame or under broiler until softened and
blackened. Scrape off skin. Core, seed and cut in slivers. Set
aside.
2. In 12-inch sauté pan, heat 2 tablespoons oil. Add lobster
claws, and cook over high heat about 2 minutes, turning once.
Remove. Add knuckles, cook one minute and remove. Add lobster
bodies, cook two minutes and add stock. Bring to a simmer and cook
10 minutes.
3. While bodies are cooking, remove meat from claws, tails and
knuckles. It will not be fully cooked. Dice lobster meat and set
aside.
4. When bodies are cooked, remove and discard them. Strain lobster
stock through a very fine strainer or a coffee filter. If not
using homemade saffron pasta, add saffron and allow to steep
several minutes. Meanwhile, wash and dry pan and return it to
stove over medium heat. Add 3 tablespoons olive oil.
5. Add garlic and one or more tablespoons slivered chili to
taste, and cook, stirring, about 30 seconds. Add corn and beans,
and cook one minute. Add tomatoes, cook another 30 seconds, then
add lobster stock. Bring to boil and cook until thickened and
reduced to about 2 cups. Turn heat to very low. Stir in lime juice
and add lobster pieces to pan. Simmer 2 minutes. Whisk in butter
about a tablespoon at a time. Check seasoning. Scatter with
cilantro and keep warm over very low heat.
6. Bring a pot of salted water to a boil. If using lasagna, cook
sheets about 30 seconds, drain, rinse and place on paper towel.
Brush with remaining tablespoon oil to prevent sticking. With pappardelle, cook about 3 minutes, drain and toss with remaining
oil.
7. To serve, place a sheet of pasta or equal portions of
pappardelle on each of 6 warm plates, reserving about 12 strands
of pappardelle. . Spoon lobster sauce on top of pasta. Cover with
another sheet of pasta or top with reserved pappardelle. Garnish
with cilantro sprigs and serve.
Yield: 6 servings.
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