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.
By Jenny De Jesus
(page 4 of 6)
Photo by Alex Viarnes
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.
Remove lobster tails from shell and place on pasta.
| Clue: |
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