Lobster And Asparagus Agnolotti Recipes

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE

Steps:

• Cut the lobster tails along each side of the underside with scissors.
• Pull the lobster flesh away from the shells and cut into thick slices.
• Top and tail the snow peas.
• Break off the woody end of the asparagus.
• Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
• Heat the butter in a pan, add green onions, lemon rind and juice.
• Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

PASTA DOUGH FOR AGNOLOTTI

Steps:

• Mound the flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1 inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.
• Pour the egg yolks, egg, oil, and milk into the well. Use your fingers to break the eggs up. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or your dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry scraper, occasionally push the flour toward the eggs; the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
• When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that's beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together.
• Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes while you clean the work surface.
• Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky-smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take anywhere from 10 to 15 minutes. Even if you think you are finished kneading, knead it for an extra ten minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse.
• Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.
• To form sheets for agnolotti:
• Use 1/2 recipe pasta dough, divided into two or three pieces. Run the dough through a pasta machine as for ravioli, but make the sheets wider. The size will vary according to the pasta machine used, but the sheets should be at least five inches wide. It is important that your pasta sheet be thin enough so that you can see your fingers through it, but not so thin that it's translucent. Keep the pasta sheets covered, as they dry out quickly, and proceed with filling the agnolotti.
• To fill agnolotti:
• If you are planning on using the agnolotti immediately, have a large pot of lightly salted boiling water ready. Work with one sheet of pasta at a time, keeping the remaining sheets covered. Work quickly, as fresh pasta will dry out.
• Lay the pasta sheet on a lightly floured surface with a long side facing you. Trim the edges so they are straight. Place the agnolotti filling in a pastry bag fitted with a 1/2-inch plain tip. Pipe a "tube" of filling across the bottom of the pasta sheet, leaving a 3/4-inch border of pasta along the left, right and bottom edges.
• Pull the bottom edge of the pasta up and over the filling. Seal the agnolotti by carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet; don't drag your finger along the dough to seal, or you risk ripping the dough. When it is sealed, there should be about 1/2 inch of excess dough visible along the tube of filling (where you sealed it). Be certain that you are sealing tightly while pressing out any pockets of air. Seal the left and right ends of the dough.
• To shape agnolotti:
• Starting at one end, place the thumb and forefinger of each hand together as if you were going to pinch something and, leaving about 1 inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making about 3/4 inch of "pinched" are between each pocket of filling. It is important to leave this much "pinched" area between the agnolotti, or when the agnolotti are separated, they may come unsealed.
• Run a crimped pastry wheel along the top edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet. Don't cut too close to the filling, or you risk breaking the seal. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you. Working quickly, place the agnolotti on a baking sheet dusted with a thin layer of cornmeal, which will help prevent sticking. Don't let the agnolotti touch each other, or they may stick together.
• Repeat the same procedure on the remainder of your pasta sheets. Either cook the agnolotti immediately in the boiling water, or place the baking sheet in the freezer. Once the agnolotti are frozen, place them in airtight freezer bags and keep them frozen for up to several weeks. Cook the agnolotti while still frozen.

LOBSTER AND ASPARAGUS RISOTTO

Steps:

• Preheat the oven to 400F degrees.
• Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
• Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
• Remove the lobster from the pan and set it aside to cool.
• Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
• Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
• Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
• Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
• Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
• Remove the pan from the oven, and stir in the reserved lobster.

LOBSTER AND SHELLS

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

LOBSTER AND ASPARAGUS LASAGNA

Steps:

• Preheat oven to 400 degrees.
• Butter a 3 quart lasagna dish.
• Lightly steam asparagus-4 to 5 minutes.
• Remove from pan and set aside.
• In a medium saucepan over medium heat melt butter.
• Add flour and whisk well, you want a light brown rue, about 5 minutes.
• Stir in chicken broth and pepper.
• Stir until thick and bubbly.
• Reduce heat to low, add cheese stirring until cheese is melted.
• Whisk in sherry.
• Cover bottom of pan with a thin layer of sauce.
• Place 1/3 of the lasagna noodles on bottom of dish.
• Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
• Repeat layers.
• Top with tomatoes, sauce and remaining Parmesan cheese.
• Cover with foil and bake for 20 minutes.
• Uncover and bake for 10 minutes.
• Serve.

SPICY LOBSTER PASTA

Steps:

• Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
• With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
• Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
• Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
• Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

LOBSTER AND ASPARAGUS SOFT COOKED EGGS WITH OYSTER CAVA CREAM (REVUELTO DE LANGOSTA)

Steps:

• Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
• On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.
• In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
• Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.