Grilled Lobster with Spaghettini, Truffles, and Tomatoes
Step 1: Pasta
Combine the flour, whole eggs, and olive oil in a bowl.
Gradually add some water. Once the pastry is relatively supple, knead it on a marble surface with the palm of the hand. Once it is even, roll into a ball, put in plastic wrap, and refrigerate for 2 hours.
Roll out the dough in the pasta machine until it is 1/20 inch (1 mm) thick. Cut out 4-inch (20 cm) triangles on the whole width of the machine, then put them through the pasta cutter on the side where the wires are the closest. Dredge with flour and lay flat on parchment paper on a sheet pan. Cover with plastic wrap and keep in a cool place.
When ready to use, plunge the spaghettini into a pan of boiling water with a little oil for 10 seconds. Drain, then plunge directly into the lobster jus.
Step 2: Truffles and Tomatoes
Wash and brush the truffles under cold running water, and pat dry on paper towels. Trim until they are even, and dice the trimmings.
Cut the truffles into regular 1/8 inch (4 mm) thick slices.
Mash the remaining truffle and the trimmings with a fork on a sheet of parchment paper. Put in a glass bowl, cover with plastic wrap, and keep in a cool place.
Drain the dried tomatoes, reserve 8 for the garnish, and cut the rest into ribbons. Place in separate bowls.
Set aside 12 basil leaf pairs for decoration, chop the rest with a large knife, and set aside.
Step 3: Lobster
Tie the lobster tails onto a barding needle to keep them straight.
Plunge the lobsters into a pan of salted boiling water for 20 seconds. Drain, remove the claws, and cut away the heads, just above the tails.
Reserve the juice, roe, and creamy parts of the lobster. Split the lobster heads in two lengthwise, and remove the sand sac.
Put the heads in a press to extract the juice, and combine it with the roe and creamy parts. Liquefy these ingredients, filter through a fine-meshed chinois, and emulsify over a double-boiler to obtain a sauce about the same consistency as Worcestershire sauce. Just before serving, add a few drops of lemon juice, some olive oil, a pinch of Espelette pepper, and some freshly ground pepper. Season with salt as needed.
Grill the lobster tails and claws, having drizzled them with some olive oil. Allow 9 minutes’ cooking time for the tails and 11 for the claws. Remove the cartilage from the claws, and split the tails in two lengthwise.
Step 4: Plating
Divide the lobster stock between two sauté pans. Heat, add the minced truffle and the dried tomato ribbons, and plunge the boiled spaghettini into this sauce. Toss in the stock quickly to be sure not to overcook the spaghettini.
Once the pasta is cooked, add a dab of butter, a drizzle of extra-virgin olive oil, the chopped basil leaves, and grated parmesan.
When the spaghettini is coated in sauce, wrap a portion around the prongs of bayonet fork—taking some of the garnish along with it—and roll into attractive pasta balls. Place in the center of the plates. Plate the lobsters, and garnish with the reserved dried tomato wedges, basil leaves, and truffle slices.
Sprinkle with a few grains of fleur de sel, season with freshly ground pepper, and drizzle with some extra-virgil olive oil. Pour the remaining sauce into a sauceboat, and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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