Dinner Solved

THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.


Published:

(page 4 of 6)



Photo by Alex Viarnes

GILBERT'S Lobster Pasta

ACTIVE TIME: 60 MIN, START TO FINISH: 90 MIN  SERVES 4   


Named for a former boss of Takasaki's, this dish is a showstopper. Recruit guests to help in the final stages of making the pasta. The refrigerated dough will be green; however, once it's cooked, it comes out of the water a vibrant orange.
4     tablespoons lobster roe
4     lobster tails
4    tablespoons extra virgin olive oil
4     teaspoons chives
4    teaspoons shallots
2     teaspoons tarragon
2     teaspoons Italian parsley
4     cups of flour
8     egg yolks
pinch of salt




TO MAKE THE PASTA:
With a small amount of the flour on a lightly floured surface, create a well and place lobster roe in the middle; mash to liquefy. Add egg yolks and mix well. Then slowly incorporate flour until a dough is formed and refrigerate for one hour. Use a rolling pin or pasta machine to roll the dough into thin sheets and cut into noodles. 

TO COOK THE PASTA:
Place in boiling water for four minutes.  Remove and toss with herbs and olive oil. 

TO COOK THE LOBSTER: 
Steam for 8 to 10 minutes.

TO ASSEMBLE: 
Remove lobster tails from shell and place on pasta.






















Clue: 

"Making your own pasta is a lot easier than you think," says chef Alan Takasaki. "You really can't go wrong." So, go for it. You can always add more flour or liquid to achieve the right texture.


Next:  Chef Mark Vann's BLACK SESAME Panne Cotte
TO COME: Wok Caramelized Pineapple with ice cream

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