Concoct A New Menu Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta :: Best Dishes

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Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta

"Butter-poaching lobster produces a beautiful, almost melt-in-the-mouth end result. This dish combines the beauty of butter-poached lobster with vibrant, acidic cherry tomatoes, a buttery sauce, and clean, selfmade pasta. The beurre monte on this recipe uses more water than typical, to produce a sauce this is much less overwhelmingly wealthy when combined with the lobster."

Ingredients :

• Pasta:
• 1 3/4 cups all-reason flour, or as needed
• 2 eggs
• 1 egg yolk
• 1/2 teaspoon salt
• Lobster:
• 1 tablespoon salt
• 2 lobster tails
• Buerre monte:
• 1/4 cup water
• 3/4 cup butter, reduce into pieces
• Garnish:
• half of cup cherry tomatoes, halved
• salt and ground black pepper to flavor
• 10 leaves basil, or to flavor

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H19M

• Pour flour onto a clean work surface and make a well in the center. Mix eggs, egg yolk, and 1/2 teaspoon salt collectively in a bowl. Pour the egg mixture into the well; slowly incorporate flour into egg mixture till mixed. Knead dough till easy and elastic, eight to ten minutes, including more flour as wanted. Cover and let relaxation for at the least half-hour.
• Roll dough using a pasta device or rolling pin; cut into noodles approximately 1/4-inch wide.
• Bring a big pot of water to a boil; upload 1 tablespoon salt. Prepare a massive bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to four mins; drain and shock within the ice water. Slit the shells with kitchen shears and gently extract the beef.
• Heat 1/4 cup water in a saucepan over medium warmness to just below a boil. Add butter, piece with the aid of piece, the use of a kitchen thermometer to hold the sauce at 160 to one hundred eighty levels F (71 to 82 ranges C). Add lobster tails; cook until meat is opaque yet gentle and almost undercooked, 5 to 6 mins. An on the spot-examine thermometer inserted into the center have to examine at the least one hundred forty five tiers F (63 tiers C). Reduce warmth to low.
• Bring a massive pot of gently salted water to a boil. Cook noodles within the boiling water till smooth but firm to the chunk, 1 to three minutes; drain.
• Divide pasta and lobster equally amongst serving plates. Add tomatoes to the butter sauce; cook till barely softened, about 2 mins. Split the sauce and tomatoes similarly over the pasta and lobster. Season with salt and pepper; garnish with basil leaves.

Notes :

• Nutrition information for this recipe consists of the total amount of butter used in the buerre monte. The real amount of butter fed on will range.

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