Maine Lobster With House Made Basil Pasta Recipe
Make Maine Lobster With House Made Basil Pasta Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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House Made Basil Pasta
Maine Lobster with Sauce
Method
House Made Basil Pasta
- 1
Make Pasta Dough
In a large mixing bowl or on a clean surface, whisk together the flour and salt. Create a well in the center and add the eggs and olive oil. Add chopped basil and mix, gradually pulling in flour until a shaggy dough forms. Add warm water 1 tablespoon at a time as needed to bring the dough together.
- 2
Knead and Rest
Turn the dough onto a floured surface and knead 8–10 minutes until smooth and elastic. Wrap the dough in plastic and rest for 30–45 minutes.
- 3
Roll, Cut, and Dry
Divide the dough, roll out thin using a pasta machine or rolling pin, and cut into your desired shape (fettuccine or tagliatelle). Lightly dust with flour and set aside to dry briefly.
- 4
Cook Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2–3 minutes for fresh pasta. Reserve 1/2 cup of the cooking water before draining.
Maine Lobster with Sauce
- 5
Prepare Lobster
If using live lobsters, boil them until shells turn bright red, about 8–10 minutes. Remove meat from tails and claws, cut into bite-sized pieces, and set aside.
- 6
Make Aromatics
In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and chopped shallot; sauté until translucent and fragrant, about 2–3 minutes.
- 7
Deglaze and Reduce
Add dry white wine to the pan and cook until reduced by half, about 3–4 minutes.
- 8
Build Sauce
Stir in seafood stock and heavy cream; simmer gently. Add lemon juice, lemon zest, and red pepper flakes; simmer 2–3 minutes to meld flavors.
- 9
- 10
Combine with Pasta
Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce. The sauce should cling to the pasta.
- 11
Plate and Serve
Divide pasta among plates, spoon lobster and sauce over the top, finish with remaining parmesan. Garnish with additional parsley and a light crack of black pepper. Serve immediately.