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Old 11-02-2012, 05:44 PM   #1
SBH20Man
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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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Old 11-02-2012, 05:51 PM   #2
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Re: Lobster pasta with Uni butter sauce

Sorry about the huge pictures - I tried to do thumbnails, but for some reason they didn't work.
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Old 11-02-2012, 07:46 PM   #3
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Re: Lobster pasta with Uni butter sauce

This recipe looks awesome can't wait to try it out! Hopefully I'll find a few lobsters and uni on my next dive trip and give it a shot. Thanks for sharing
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Old 11-02-2012, 08:46 PM   #4
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Re: Lobster pasta with Uni butter sauce

This is great . Thanks for the recipe!!!
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Old 11-02-2012, 08:50 PM   #5
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Re: Lobster pasta with Uni butter sauce

I forgot to add that it is also nice with a bit of grated lemon zest thrown in at the last stage with the chives and chile flakes.

And NEVER throw away lobster shells without making this stock from them. It is WONDERFUL in a risotto! :-)
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Old 11-03-2012, 11:25 AM   #6
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Re: Lobster pasta with Uni butter sauce

Looks amazing .. Thanks Brent
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Old 11-03-2012, 01:30 PM   #7
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Re: Lobster pasta with Uni butter sauce

What a great step by step recipe. Thank you for sharing your knowledge.
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Old 11-04-2012, 03:07 PM   #8
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Re: Lobster pasta with Uni butter sauce

Great post. Sounds like a killer recipe that I'm going to have to try. Think it would sork equally well with crab/crab shells? Maybe just the good clean carapace pieces?

I love it when the whole recipe is broken down with photos for each step. Having tried it before, I know that doing so can be time consuming/distracting. Thanks for taking the time.
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Old 11-05-2012, 04:54 PM   #9
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Re: Lobster pasta with Uni butter sauce

Quote:
Originally Posted by ApneaAddict View Post
Think it would sork equally well with crab/crab shells? Maybe just the good clean carapace pieces?
yes, definitely. The biggest challenge with using our crabs along the CA coast though is that their shells are usually covered with all kinds of crap you don't want in a stock (like barnacles and seaweed). If you can get the shells really clean, it will work fine using the same method.

The trick to a good seafood or shellfish stock is to NOT let it boil too long. No more than 20 minutes. Also don't let the sides burn (happens if the flame is too high for the pot you are using).
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Old 11-05-2012, 05:01 PM   #10
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Re: Lobster pasta with Uni butter sauce

thanks for posting, looks delicious!
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