food

Lagosta e Bolo

Hoje é dia do chef Brendan preparar uma comida deliciosa: macarrão com bolonhesa de lagosta e um bolo de azeite de oliva com "crême fraîche" e limão.

food

Lagosta e Bolo

Hoje é dia do chef Brendan preparar uma comida deliciosa: macarrão com bolonhesa de lagosta e um bolo de azeite de oliva com "crême fraîche" e limão.

Ingredientes

Squid Ink Pasta

  • 250 grams 00 pasta flour
  • 3 egg yolks
  • 2 eggs
  • ½ tablespoon squid ink
  • ½ tsp olive oil

Lobster Butter

  • ½ pound butter, softened
  • 1 ounce lobster bouillon paste

Lobster Meat

  • 1 ½ pound lobster, euthanized
  • ¼ cup white distilled vinegar

Lobster Bolognese

  • 4 ounces lobster butter
  • 2 ½ cup chopped sweet and Thai basil
  • 1 cup mirepoix, finely diced
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, as needed

Passo a passo

Squid Ink Pasta

  1. Put all ingredients in a food processor and blend until they come together to a loose dough.
  2. Place the dough onto a floured countertop and knead for 3 to 5 minutes, until smooth and consistent.
  3. Shape into a ball, wrap in plastic and refrigerate for at least 1 hour.
  4. Remove from the refrigerator. Using a pasta roller, roll the dough into thin sheets and cut on the spaghetti cutter attachment.
  5. Add to a large pot of boiling, salted pasta water for about two minutes, until al dente.

Lobster Butter

  1. In a bowl beat the butter with the lobster bouillon until evenly distributed and smooth.
  2. Place the butter into a square container and refrigerate.
  3. Once cooled dice the butter into even sized cubes and reserve for later.

Lobster Meat

  1. Salt a large stock pot filled with boiling water. Add the vinegar and mix well.
  2. Add the lobster and cook for approximately 8 minutes with the lid on.
  3. Remove and immediately place in an ice bath to cool.
  4. Remove all the meat from the tail and claws and chop into pieces, set aside.

Lobster Bolognese

  1. Add about ¼ cup of olive oil to a large sauté pan and heat over medium heat.
  2. Add the mirepoix and sauté gently for 3 minutes. Once tender add a splash of red wine and reduce.
  3. Pour in the tomato marinara sauce and bring to the boil. Reduce the heat slightly and begin to add the lobster butter piece by piece while constantly stirring.
  4. Add the al dente pasta to the pan and add the last of the butter and mix well.
  5. Incorporate the chopped lobster and toss in the basil, mix well to combine and adjust the seasoning.

Ingredientes

  • 8 eggs
  • 1 ¾ cup sugar
  • 1 cup milk
  • 2 cups plus 10 tablespoons all purpose flour
  • 1 ½ cups almond flour
  • 1 teaspoon salt
  • 2 Tablespoons plus 2 teaspoons baking powder
  • 1 ½ cups olive oil
  • Zest of one lemon
  • 2 cups crème fraiche

Passo a passo

  1. Line a half sheet tray with parchment paper and non-stick spray and set aside.
  2. Sift together all purpose flour, almond flour, salt and baking powder and set aside in a bowl.
  3. Using the whisk attachment for the kitchen aid, whisk together eggs and sugar on high speed until the eggs become pale and hold soft peaks.
  4. Turn the mixer down to low and slowly pour in milk while the eggs continue whipping.
  5. Begin adding the flour on low in three stages until fully incorporated.
  6. Drizzle in olive oil on low speed on continue mixing until all of the ingredients are combined.
  7. Pour onto half sheet tray and spread evenly.
  8. Bake in the oven for 8 minutes.
  9. Rotate the cake and bake for another 8 minutes, until golden brown and the cake springs back in the center when pressed down.
  10. Allow the cake to cool and cut a square out of the cake and place on a plate.
  11. Using a large desert spoon, dollop crème fraiche on the top. Sift powdered sugar and zest lemon on top to finish