Beurre Monté Lobster Filini Pasta | Recipeish | Gustus Vitae
Lobster is already decadent, poaching it in simmering butter is ridiculous in all the right ways. We love this recipe: deceptively simple with only 8 ingredients, and quick to make with a thin egg noodle pasta. Treat yourself, and make and plate a Michelin worthy dish in under 30 minutes.
- Yield: Serves 2.
- Time: About 30 minutes.
- Storage Notes: Best if enjoyed immediately.
- Difficulty: Easy.
- 8-9 Oz dry filini pasta
- 2 Sticks/8 oz unsalted butter
- 8-10 Oz uncooked lobster meat
- 3 Tbs Garlic Truffle Steak Rub
- 1 Bunch on the vine cherry tomatoes
- 8-10 Cloves garlic
- 1 Egg yolk
- A splash of dry white wine - a Pinot Grigio is prefect. Pour yourself a glass while you're at it.
- Bonus points: micro basil for garnish
- Bring a pot of salted water to a low rolling boil.
- Heat a large cast iron pan up to medium high, and add around 3 Tbs water.
- When the water begins to boil, reduce to medium, and add cold cubed butter and Garlic Truffle Steak Rub.
- Stir to combine, lowering heat as needed so it doesn't bubble and foam.
- Rough chop garlic, and add with cherry tomatoes, cooking for around 7-8 minutes, stirring occasionally and flipping the tomatoes once.
- Add pasta to pot, cook on high for 2 minutes, then reduce to medium high and cook for a further 6-7, or until al dente.
- Remove tomatoes to a plate and reserve. Deglaze with a splash of white wine, stirring to release the fond.
- Add lobster and cook for 7 minutes, then remove lobster and reserve.
- Ladle around 3 Tbs of the pasta water into the pan, and add the egg yolk, stirring vigorously as you do to emulsify everything.
- Strain pasta, and add to the pan, folding and stirring for about a minute.
- Plate pasta, top with lobster, garnish with cherry tomatoes and basil, serve, and devour.