- 1 three-pound fresh Maine lobster
- 4 ounces whole unsalted butter
- 6 ounces fresh pasta
- 8-10 oil cured black olives
- 8-10 pickled red pearl onions
- ½ cup fresh Italian parsley (washed and de-stemmed)
- ½ cup frisee lettuce, or any baby green
- ¼ cup micro herbs (available at most specialty food markets)
- Olive oil (for finishing)
- Sea salt and fresh ground black pepper
- Fresh spring vegetables can be used to accompany
- 1 cup fresh peeled red pearl onions
- 1 cup white balsamic vinegar
- Pinch granulated sugar
- 1¾ cup 00 flour
- 6 egg yolks
- 1 whole egg
- ½ tablespoon olive oil
- ½ ounce milk
- ¼ cup peppadew peppers, finely chopped, or substitute pimiento peppers
Prepare ahead the blanched lobster by boiling for 2-3 minutes. Let it cool just enough that you can handle it. Remove all the meat from the shell including the claws and knuckle meat. The meat should still be slightly raw. The blanching merely lets the meat release from the shell. Refrigerate the meat until ready to serve.
Prepare ahead the pasta, hang to dry on pasta drying rack for 1 hour. Prepare ahead the pickled red pearl onions. Note: All of these pre-prepped items can be done a day ahead if you desire.
For service: Boil the fresh pasta for 2 minutes, drain and coat with oil, reserve covered warm for service. Butter poach the lobster meat by putting the whole butter in 1 cup of boiled water, add the lobster immediately and cover, let it stay hot on the stove top for no more than 3 minutes but do not let it even come close to boiling. This will give you a very tender result. Arrange the pasta and other ingredients on the serving plate. Arrange the lobster and finish quickly with salt, pepper and olive oil. Serve immediately.
Pickled Red Pearl Onions
Bring vinegar and sugar to boil, add the onions, cover tight for 5 minutes. Un-cover and refrigerate till cold. Keeps for days.
Measure the flour and place it on a work surface, preferable a wooded table or wooden cutting board. Form the flour into a mound and create a “well” in the center of the mound. Using a blender, add the egg yolks, whole eggs, milk, oil and peppers, blend completely until peppers are chopped smooth. Note: If the peppers are too rough the dough will be difficult to pass through the pasta machine.
Pour the liquid ingredients into the flour “well” and begin gently moving the flour towards the center until the flour absorbs the liquid. Note, you will probably need to add more flour while kneading to prevent it from sticking to your hands. As you knead you will find it requires more flour, particularly with wet ingredient in style with the pasta variety, like peppers or spinach etc. Knead the dough forcefully until very smooth, about 5 minutes. (The more you knead the dough the more tender it will become and less elastic when you roll it out through the machine.) Transfer the dough to a bowl, cover with plastic and refrigerate for at least 1 hour before rolling into linguini.
Roll into sheets all the way to #2 on most pasta machines. Keep sheets floured slightly to prevent them from sticking. With practice you will become more proficient in making pasta! Size sheets to about 12” and roll those lengths through the linguini cutting die.
Hang on a rack for 30-45 minutes. Remove from the rack and refrigerate in an air-tight container or zip lock bag until ready to use.