Recipe
90 minshere
Recipe
Ingredients
Pasta
- 20ml squid ink
- 60ml hot water
- 1 egg
- 200g bakers flour
- 20ml olive oil
- pinch of salt
- 20g semolina
Herb butter
- 50g chervil
- 50g tarragon
- 50g chives
- 50g flat leaf parsley
- 100g butter
- 10g chopped garlic
For the dish
- 200g lobster tail
- 10ml olive oil
- black pepper
- 10ml olive oil
- chervil sprigs
Seafood used
Cooking method
Pasta
Place ink in hot water. Mix in the egg, then add flour, oil and salt. Knead into a firm dough.
Rest for 30 minutes.
Roll out using a pasta machine then cut into thin noodles (use a dusting of semolina to prevent sticking). Bring a pot of water to the boil.
Herb butter
- Chop all herbs. Heat butter until melted, then add herbs and garlic.
For the dish
Remove lobster meat from shell and cut into medallions (rounds). In a frying pan, sauté for approximately 2 minutes on each side.
Plunge pasta into boiling water until al dente, drain and toss in olive oil.
On a hot plate, arrange lobster on pasta and pour over herb butter. Top with chervil sprigs and a drizzle of olive oil.
Recipe courtesy Paul Dicken, chef de cuisine, Le Cordon Bleu New Zealand Institute; image by Ocular
