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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.






















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