| Level: | Advanced |
| Total: | 3 hr 20 min |
| Active: | 1 hr 45 min |
| Yield: | 4 servings |
Ingredients
- 75 grams fresh lobster roe
- 80 grams egg yolks
- 250 grams all-purpose flour, plus more for dusting
- 5 grams kosher salt
- 20 grams whole milk
- 10 grams extra-virgin olive oil
- 4 whole live lobsters (1 1/2 to 2 1/2 pounds each)
- Olive oil, as needed
- 1 tablespoon Calabrian chile paste
- 1 medium onion, medium dice
- 2 heads garlic, sliced in half
- 1/2 cup dry vermouth
- Two 16-ounce cans San Marzano tomatoes, blended
- 1 cup (2 sticks) unsalted butter, cubed and kept cold
- Kosher salt
- Sea salt, for finishing
- 1 tablespoon chopped fresh chives
Instructions
- For the lobster egg noodles: Combine the lobster roe and egg yolks in a blender and purée until combined. Add the flour and salt to the bowl of a food processor and pulse to combine. Add the lobster roe mixture and pulse in 30-second bursts to incorporate. Add the milk and olive oil and blend again, taking care to scrape the sides of the bowl to ensure that all the ingredients are fully incorporated.
- Lay out a long strip of plastic wrap and turn out the mixture on top. Form the dough into a flattened disc and wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling the dough.
- Roll the dough into 1/8-inch-thick sheets, using a pasta machine or by hand. Cut into 9-inch-long sheets and desired widths. Dust the noodles lightly with additional flour and make small nests on a tray. Cover until ready to cook.
- For the lobster fra diavolo: Bring a large pot of water to a boil. Pierce the head of each lobster with a sharp chef’s knife, then separate the tails and claws from the bodies. Add the lobster tails and claws to the boiling water to cook, 3 minutes. Remove the lobster tails and let cool; continue cooking the claws, 3 more minutes. Remove the claws and let cool. Remove the meat from the tails and claws and cut into bite-sized pieces. (Reserve the shells.)
- Add olive oil to coat the bottom of a large saucepan and heat over medium-high heat. Add the lobster bodies and reserved shells, along with the Calabrian chile paste, and sauté until bright red, 4 to 5 minutes. Add the onion and heads of garlic and continue to sauté, 5 to 8 minutes. Deglaze with the vermouth and cook off until the liquid has mostly evaporated. Add the crushed San Marzano tomatoes and bring to a slight simmer. Cook for 30 minutes.
- Strain the lobster fra diavolo sauce using a fine-mesh strainer. Place the sauce in a large Dutch oven and reduce to concentrate the flavor, about 15 minutes. Mount with cubes of cold butter, swirling or whisking to emulsify the sauce. Fold in the claw and tail meat, and taste. Season with kosher salt as needed.
- Bring a large pot of water to a boil and season heavily with kosher salt until it tastes like the sea. Cook the pasta in the boiling water until fully cooked, about 1 minute. Add the pasta directly to the fra diavolo sauce. Using tongs, thoroughly mix the pasta into the sauce and let it finish cooking for another 1 to 2 minutes. Season with sea salt and garnish with the chives.
Reviews
Why are the recipe measurements split between metric and Standard in this recipe? This recipe makes no sense because most US Americans use Standard! I I can’t even try the recipe because I can’t break down the measurements! Too bad, because it looked delicious! Why are people trying to get us to use metric when that’s not what we learned in the US! STOP!
This sauce is amazing! Cheated a bit with lobsters steamed at the grocery store and packaged pasta. Next time, will try it as written!