Lobster Pasta In True Marinara
From jo_jo_ba 13 years ago
- 4 hours to make
- Serves 6
Lobster-laced homemade pasta gets wrapped up in a chunky seafood marinara sauce before being finished with fresh herbs. Whatever you do, don't mask the delicate flavour of the seafood with cheese - if you *need* a topping, a sprinkling of breadcrumbs will suffice. Read more If you are extremely adverse to cooking your own lobsters, most fish counters will cook your purchase for you. Just make sure the lobsters are, in fact, alive before you hand them over (some lesser places will cook already dead stock to make a sale). See less
Ingredients
- 2 tsp Better Than Bouillon lobster base shopping list
- 2/3 cup hot water shopping list
- 1 3/4 cups durum semolina flour shopping list
- 1 cup whole wheat bread flour shopping list
- 1/4 cup chickpea flour shopping list
- 1 tsp dried basil shopping list
- 2 tsp olive oil shopping list
- 1 medium Vidalia or sweet onion, minced finely shopping list
- 3 cloves garlic, minced finely shopping list
- 2 stalks celery, minced shopping list
- 1/2 cup dry white wine shopping list
- 1 (28-oz) can no-salt-added diced tomatoes shopping list
- 1 tsp turmeric shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 tsp black pepper shopping list
- 1 1/2 lbs deveined, shelled (tail-on) 31-35 tiger shrimp shopping list
- cooked meat from two 1 lb lobsters (about 1 1/3 cups) shopping list
- 2 tbsp minced Italian parsley shopping list
- 2 tbsp minced fresh basil shopping list
How to make it
- In a measuring cup, combine lobster base and hot water, stirring smooth.
- Combine flours and basil in the bowl of a stand mixer fitted with the dough hook.
- Add the lobster base mixture and knead with the mixer for 15 minutes on medium-low speed.
- Cover and rest for 20 minutes.
- Working with 1/4 of the dough at a time (keep remaining dough covered), use a pasta machine to roll dough to no thicker than 1/16th" thick.
- Halve the dough sheets if excessively long (they likely will be) and run through the "linguine" cutter die of the pasta maker. Alternatively, cut by hand into ribbons.
- Place cut pasta onto cooling racks in one layer and allow to dry 1-2 hours.
- Meanwhile, heat olive oil in a large pot over medium heat.
- Add the onion and celery and cook, stirring, until the onion is translucent.
- Stir in the garlic and cook 1 minute longer, until fragrant.
- Pour in the wine and stir vigorously, letting the liquid reduce by about a third, then add tomatoes, turmeric, nutmeg and pepper.
- Bring to a boil, then reduce to a brisk simmer and cook 20 minutes, until reduced by about a third.
- While sauce is cooking, bring a pot of water to a boil and add shrimp.
- Cook 1 minute, then add pasta and cook 2 minutes.
- Drain, reserving 1/4 cup of the pasta liquid, and add shrimp, pasta, lobster and cooking liquid to the sauce.
- Simmer until the shrimp and pasta have finished cooking and the lobster is heated through, about 1 minute.
- Stir in fresh herbs and serve.
People Who Like This Dish 4
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