FETTUCCINE WITH LOBSTER AND PEAS by Tom Colicchio from his book "Think Like a Chef"
1 recipe Basic Pasta Dough (recipe below)
2 cups peas (about 2 pounds unshelled peas)
4 (1 1/4-pound) lobsters, boiled and shelled (recipe below)
1 1/2 cups Loster Stock (recipe below)
1/2 tsp tomato paste
1 cup heavy cream
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tbsp chopped fresh dill
2 tbsp chopped fresh chives
Divide the pasta into 6 equal parts. Roll out the first piece in a pasta machine, working from the largest setting to the smallest and rolling the dough through each setting twice. Lay the pasta sheet on a clean work surface and dry for about 5 minutes; turn and dry for 5 minutes more. Cut the dough using the fettuccine attachment to the pasta machine (this can also be done with a sharp knife), then set the fettuccine aside in coils on a cookie sheet. Repeat, rolling, drying, and cutting the remaining dough.
Bring a pot of salted water to a boil over high heat. Cook the peas in the water until tender, 3 to 5 minutes. Drain, then rinse the peas under cold water. Set aside. Cut the lobster into large pieces.
Bring the stock to a simmer in a medium saucepan over medium heat. Add the tomato paste and reduce by about two-thirds. Whisk in the cream, then simmer the mixture until the sauce has reduced enough to coat the back of a spoon, about 10 minutes. Add salt and pepper and keep warm over very low heat, stirring occasionally.
Meanwhile, bring about 1/2 inch (1/4 to 1/2 cup) water to a boil in a medium saucepan. Reduce the heat to medium-low. Whisk the butter into the simmer water a piece at a time to make a beurre fondue. Add the lobster, season with salt and pepper, and warm the lobster over very low heat.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, about 3 minutes. Drain the pasta, then combine it with the lobster, peas, lobster sauce, dill, and chives. Mix gently, taste for salt and pepper, and server.
BASIC PASTA DOUGH RECIPE
2 eggs, lightly beaten
1 tbsp extra-virgin olive oil
2 cups all-purpose flour
Pinch of salt
Combine the eggs, olive oil, and 1 tbsp water in a small bowl and mix well. Combine the flour and salt in a large bowl. Make a well in the center of the flour mixture and pour in the egg mixtrue. Gradually work the flour mixture into the egg mixture until the dough holds together, adding up to 1 more tbsp water if neccessary. Transfer the dough to a clean work surface and knead until it is smooth and elastic. Wrap the dough in plastic, and refrigerate for at least 1 hour but not longer the 2 days.
BASIC BOILED LOBSTER:
If pulling apart live lobsters doesn't appeal to you, plunge them into boiling water for about 1 minute, cool under cold running water, and then continue.
4 (1 1/4-pound) live lobsters
Separate the tails from the claws from the lobster bodies. Reserve the bodies for stock (recipe below). Wrap the tails in a double layer of plastic wrap. Bring a large pot of salted water to a boil over high heat. Add the lobster tails, weighting (a heavy ceramic plate will work) and covering them. Cook the tails for 7 minutes, then remove them from the pot and rinse under cold water. Add the claws to the pot, weight, cover and cook for 10 minutes. Drain the claws and rinse under cold water. Crack and serve the lobster or wrap the claws and tails in fresh plastic and refrigerate until ready to use (it is best to cook the lobster the same day you plan to eat it.
LOBSTER STOCK RECIPE:
4 lobster bodies, split lengthwise
2 tbsp extra-virgin olive oil
1 onion, peeled and chopped
1 leek, white part only, trimmed and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 sprig fresh thyme
Remove the head sack, tomalley, and roe from the lobster bodies. Break or cut the bodies into 4 to 6 pieces each.
Heat the oil in a large pot over medium-low heat until it spreads over the bottom of the pan. Add the onion, leek, carrot, and celery and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add the lobster bodies and thyme and cook, stirring frequently, until the lobster shells begin to turn red, about 5 minutes. Add water to cover, about 6 cups, and gently simmer, skimming as needed, until the stok is flavorful, about 1 hour. Ladle the stock through a fine sieve and set aside to cool. Store the stock in the refrigerator for up to 1 week or in the freezer for up to 6 month.
OK, confession. I didn't use live lobsters and make lobster stock. I used fake "lobster" in the plastic baggies. However, I DID make fresh pasta! It was a really great meal.