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Old 11-02-2012, 05:44 PM   #1
SBH20Man
Brent
 
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Join Date: Jun 2009
Location: Santa Barbara, CA
Age: 59
Posts: 2,029
Lobster pasta with Uni butter sauce

If you are in the mood for something rich and decadent (and are up for a little more work than throwing fillets on the grill) here's one to try. I adapted this recipe from a 1/2 dozen variations I found on the web.

INGREDIENTS (Serves 4):

Lobster Stock:
* 2 whole 1-1/2 to 2 lb lobster shell and legs, rinsed (no lungs or guts)
* 2 tbs olive oil
* 1 small onion, chopped
* 1 branch celery, chopped
* 1 small carrot, chopped
* 2 cloves garlic, smashed
* 2 tbs tomato paste
* 1 tbs Wondra flour
* 3/4 cup dry white wine
* 1 small bouquet garni: thyme, parsley stems, tarragon and a bay leaf
* 2 C water

Uni Sauce
4 to 8 oz fresh cleaned uni (about 4-6 large urchins, cleaned)
4 tbs unsalted butter, completely softened
1/4 to 1/2 tsp chile flakes
1 TBS minced fresh chives

Other Ingredients
1 lb fresh linguine, spaghetti, or tagliatelle
Raw Lobster tail meat, sliced into chunks according to your preference
Lobster leg meat, removed using "microwave popcorn" method

Method:
Heat oil in a medium sauce pan
Dice onion, celery, and carrot (classic "mirepoix")



Cut up shells with scissors



Add shells to hot oil and sauté for about 5 minutes until red, making sure they are not burning



Add mirepoix & garlic, saute until softened - about 3 minutes
Add tomato paste & flour, saute 3 minutes or until everything is dry and begins to get sticky and slightly browned.
Deglaze with white wine, reduce until almost gone



Add herbs and water, bring to full boil then simmer until broth is reduced by 1/2, no more than 20 minutes.



While the broth is simmering, prepare the uni sauce:
Make sure the uni and butter have come to room temperature (otherwise the cold uni will make the butter clump)

In a small food processor or blender, add the uni and butter and blend until smooth



Strain the lobster stock



and return it to the clean sauce pan (no gritty bits!)



If necessary, reduce by boiling slowly until you have about 1 to 1-1/2 cups of broth. It should be a rich terra cotta color

-- At this point you can set everything aside until about 15 minutes before service if you want ---

When ready to go, bring the lobster stock back to a low boil if necessary.

SLOWLY whisk the Uni/butter into the hot stock - NO NOT ALLOW IT TO REACH A BOIL!

As you incorporate the uni and butter, whisking vigorously to keep the butter in suspension, you will see the sauce gradually thicken. Keep stirring once all the uni butter has been added and simmer for a few minutes to make sure it has completely thickened. If too thick, you can add some pasta water later on.



When you are < 5 minutes from service:

Boil the pasta according to the directions (usually only about 2-3 minutes for fresh pasta) in water that is about as salty as sea water.

Sauté the lobster meat in unsalted butter

Drain the pasta (reserving some of the water)

In a large bowl, mix the drained pasta, the uni sauce, the chives & chile flakes, and any pasta water necessary to get the right consistency. Toss carefully to coat the pasta completely

Serve with sautéed chunks of lobster on top and garnish with chives (we did ours family style)



Amazing flavor and if you are nervous about uni - this is a GREAT way to try it. The flavor is very mild and just give the sauce wonderful richness and body and a flavor of the sea without being the slightest bit fishy.
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