Butter Poached Maine Lobster Cacio E Pepe Recipe
house made tagliatelle, black truffle, Pecorino
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Ingredients
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Pasta
Lobster
Cacio e Pepe Sauce
Garnish
Method
Pasta Preparation
- 1
Make the Tagliatelle
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll and Cut
After resting, roll out the dough using a pasta machine to your desired thickness. Cut into tagliatelle strips and dust with flour to prevent sticking. Set aside.
Butter Poached Lobster
- 3
- 4
Finish with Lemon
Remove the lobster tails from the butter and drizzle with lemon juice. Let cool slightly before cutting into bite-sized pieces.
Cacio e Pepe Sauce Assembly
- 5
Cook the Pasta
In a large pot of salted boiling water, cook the tagliatelle for about 3-4 minutes until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 6
Combine Pasta and Sauce
In a large skillet over medium heat, add the cooked pasta and a splash of reserved pasta water. Stir in the Pecorino Romano cheese and black pepper, mixing until creamy. Add more pasta water if necessary.
- 7
Add Lobster
Gently fold in the poached lobster pieces and toss to combine. Cook for an additional minute to heat through.
Plating
- 8
Serve and Garnish
Plate the Cacio e Pepe lobster pasta, then shave black truffle over the top and sprinkle with chopped parsley.