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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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