Lobster Linguini Pasta | Recipeish | Gustus Vite

This dish is outrageous. Wildly decadent, creamy and mushroomy pasta, ringed with butter-poached lobster, with everything brought together with the impossible richness of truffles. It's a rare, rare treat when we make and enjoy this, but man, when we do, what a shockingly delicious dinner.

  • Yield: (Over) Serves 2
  • Time:  About 2 1/2 hours
  • Storage Notes: Plate it and enjoy it
  • Difficulty: Medium

Ingredients

  • 2 3LBish lobsters
  • 1 pack dry linguini pasta (around 8.5oz)
  • 8-10oz button mushrooms
  • 3 sticks unsalted butter (around 1 Cup)
  • 3 oz extra virgin olive oil
  • 4 Tbs Garlic Basil Sea Salt
  • 1 1/2 Tbs Black Truffle Sea Salt
  • 1 1/2 Tbs Garlic Truffle Steak Rub
  • 14 cloves garlic (yes, that much)
  • 1 shallot
  • a handful each fresh basil and parsley
  • 1/2 pint (8z) heavy whipping cream
Directions
  • Keep lobsters in the fridge, then pop in them in the freezer for 10 minutes to stun them before you plan on dispatching them.
  • The most humane way to address them is ikejime. We recommend this method, while they are stunned.
  • Separate tail and claws. if you plan on making stock, reserve the body and legs.
  • It's just for aesthetics, but if you don't want the tail to curl up, insert two small skewers lengthwise though the tail.
  • Bring to boil a large pot of salted water, and prepare an equally large bowl of heavily iced fresh water.
  • When the pot is boiling, add tails and claws and tails. Leave tails for 1 minute, claws for five, before removing and dunking in the ice bath to stop cooking.
  • Keep the boiled water - you'll re-boil your pasta in this to keep as much of the lobstery flavor as you can.
  • Remove shell and, if you used them, skewers from tail. Crack claws using the back of a heavy cleaver, or use scissors to carefully cut and separate.
  • Vacuum seal 2 bags, each with a tail, 2 claws, 1 stick of unsalted butter, and 2Tbs of Garlic Basil Sea Salt.
  • Pop in a sous vide bath at 140F, and cook for 1 hour - this is the perfect cook time, and gives you the space to bring everything else together.
  • Use a a garlic press or finely dice all the garlic, and mince the shallot as fine as you can. Brush the mushrooms, and slice thinly lenth-wise.
  • Pluck basil and parsley, and reserve.
  • Bring a large high walled cast iron pan to medium high, and add the remaining stick of butter. Once fully melted, add mushrooms, garlic, shallot, and Black Truffle Sea Salt and Garlic Truffle Steak Rub. Cook down, stirring frequently for 10 minutes, until well reduced and starting to create a fond on the bottom of the pan.
  • Add cream and olive oil, lower heat to medium, stir, and allow to simmer and reduce down.
  • Return pot of water to a rolling boil, and add pasta.
  • Remove vacuum sealed bags from their bath, and cut open over a large bowl. Dump everything in there - butter sauce, tails, claws, everything.
  • When pasta is just under al-dente, spoon a bit of the pasta water into the cast iron, then strain pasta and add. Cook for a further 5 minutes, tossing regularly.
  • Plate pasta, then ring with lobster, and drizzle everything with a bit of the butter sauce.
  • Garnish with basil and parsley, serve, and devour immediately.

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