I'm back from holiday and I'm so cranky about it. I have an awesome tan that I can't even show off properly because it's freezing in the office! But, I can be in a good mood about one thing: this blog post. I'm pretty happy with this dish.
My mom was one of those crazy people at buffets where she would stuff herself until she was sick and would encourage my sister and me to do the same. She was especially embarrassing at seafood buffets where she would pile her plate high with king crab legs and harass the staff when stock would get low. I hated that behavior as a kid but I'm pretty sure I behave similarly when I'm at any buffet now.
This woman, who gave me life, also taught me how delicious lobster is and that one must always squeeze out every ounce of meat, including from the tiny legs. She and my dad used to steam a few lobsters for dinner maybe once a year. It was a special little treat for our family to indulge in and I follow a similar tradition. Maybe once a year (probably less often, due to my squeamishness) I buy a lobster or two and make an indulgent little meal. So, this post is to share this year's lobster dish: a delicious creamy pasta with plenty of delicious lobster. I went all out and made fresh pasta, I used in-season sweet corn, and I stuck with my love of butter poaching lobster. I think it yields the most tender, decadent lobster. Plus, I like how easy it is to pull out all of the meat by par-cooking it.
1 lb. fresh pasta (fettuccine or pappardelle)
2 ears of corn
2 butter poached lobsters
¼ cup beurre monte (leftover from poached lobster)
½ cup milk
½ cup cream
1 cup + ¼ cup grated parmesan
1 scallion, chopped
2 basil leaves, chiffonade
+ fresh ground pepper
Start by butter poaching some lobster.
fresh pasta. You can use dried pasta here, but because the lobster is so delicate, fresh pasta does make a difference.
lemon ricotta to make some delicious lemon ricotta toasts for an appetizer. I made two kinds: strawberry & balsamic vinegar and fig & honey.