Lobster with champagne butter sauce & spinach parpadelle
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === champagne butter sauce === | |
| 2.00 | tablespoon | minced shallots |
| 1.00 | cup | champagne |
| 1.00 | pounds | cold butter; cut into 2 cubes |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === lobster - pasta - assembly === | |
| 1.00 | whole lobster; cooked | |
| ½ | pounds | spinach pappardelle pasta; cooked al dente, |
| 1 | ; tossed in olive oil | |
| 2.00 | tablespoon | salmon roe |
| 2.00 | tablespoon | chopped parsley |
| 1.00 | chunk parmesan reggiano cheese | |
| 2.00 | long chives | |
Directions
For the pasta: In a small stock pot, fill with enough water to come up ⅔ of the pot. Add 1 tablespoon of olive oil and salt. Let the salted water come to a boil. For sauce: In a sauce pan, combine the shallots and champagne together. Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly.
The sauce will start to thicken. Strain into a clean saute pan and season with salt and pepper. Keep the sauce warm. For the lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a French knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail.
Slice the tail meat on the bias into six equal slices. For the pasta: Drop the spinach pasta into the boiling water for 1 to 2 minutes.
Remove and drain. Toss the pasta with 1 teaspoon olive oil in a small mixing bowl. Season with salt and pepper. To assemble, toss the pasta with ⅔ of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add the lobster to the remaining sauce to warm. Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives. This recipe yields 2 servings.
Comments: The original recipe title as listed is “Lobster With A Champagne Butter Sauce, Spinach Parpadelle Noodles And Salmon Roe Caviar”.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2290 broadcast 02-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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