Pasta Tartar Recipe
Lobster raviolo, lobster cream, NS saffron tuna veal, crispy toro, chanterelles, seaweed brioche, horseradish meringue, aonori flatbread
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Ingredients
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Lobster Raviolo
Lobster Cream
Saffron Tuna Veal
Crispy Toro
Chanterelles
Seaweed Brioche
Horseradish Meringue
Aonori Flatbread
Method
Lobster Raviolo
Make the Pasta Dough
In a mixing bowl, combine flour and salt. Make a well in the center, add eggs and olive oil, and mix until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
In a bowl, mix lobster meat with some salt and pepper. Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, cover with another sheet, and cut into squares.
Lobster Cream
Make Lobster Cream
Sauté shallots in butter until translucent. Add lobster shells and white wine, simmer for 15 minutes. Add heavy cream and reduce until thickened. Strain and set aside.
Saffron Tuna Veal
Crispy Toro
Fry the Toro
Coat toro in cornstarch. Heat oil in a deep pan to 180°C (356°F). Fry toro pieces until golden and crispy, about 2-3 minutes. Drain on paper towels.
Chanterelles
Seaweed Brioche
Prepare Seaweed Brioche
Toast brioche bread and sprinkle with seaweed flakes before serving.
Horseradish Meringue
Make Meringue
Whip egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in horseradish gently. Pipe onto a baking sheet and bake at 90°C (194°F) for 1-2 hours until dry.
Aonori Flatbread
Prepare Flatbread
Mix flour, aonori, and water to form a dough. Roll into flat rounds and cook on a hot skillet for 2-3 minutes on each side until lightly browned.