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Cavatelli Pasta, Maine Lobster, Chanterelle Mushrooms, Spring Peas and Mascarpone

27

Apr
2015

Cavatelli Pasta, Maine Lobster, Chanterelle Mushrooms, Spring Peas and Mascarpone

On 27, Apr 2015 | In | By admin

You can not go wrong with lobster and pasta. Share this gourmet dish at your next gathering and you will be the star of the night.

4 oz. chanterelle mushrooms

4 oz. frozen peas

2 oz. mascarpone

6 oz. Maine lobster meat

1 oz. parsley (chopped)

1 ea. garlic clove (chopped)

1 ea. shallot (chopped)

4 oz. chicken stock

1/2 oz. olive oil

Cavetelli

4 cups all purpose flour (sifted)

1 oz. salt

1 whole egg

1 ricotta cheese

2 oz. whole milk

*Place the egg, ricotta and milk in a Robot Coupe and puree. Combine sifted flour, salt and add to robot-coupe. Puree until the ingredients are fully combined and the mixture pulls away from the sides. Kneed the mixture on a floured-work surface for 5 minutes. Cover the mixture with plastic and let it refrigerate it for at least 1 hour. Once cooled, flatten the mixture. Cut it into strips no wider than the cavetelli rollers. Blanch them in salted water until they float. Place them in an ice bath and coat them with olive oil. Reserve.

*Sauté and reserve the chanterelle mushrooms. To assemble the dish, heat the olive oil. Add the chopped garlic and shallots and cook until translucent. Add the mushrooms then the stock, peas, pasta, parsley, mascarpone and lastly, the lobster. Cook until the sauce is thick. Season and serve.

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