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Black Farfalle With Lobster Recipe

Black Farfalle with Lobster Recipe - House & Home

A popular pasta dish at Scarpetta Las Vegas.

Yield: 
4 servings
Ingredients: 

3 lobsters, about 1 1/4 lb each
Kosher salt
Extra-virgin olive oil
1 small clove garlic, sliced and blanched
1/2 tsp crushed red pepper
1 tsp chopped scallions
2 tbsp peeled, seeded, and finely diced tomato
1/2 cup lobster broth
10 oz black farfalle
1 tbsp fresh basil chiffonade
1/2 tsp chopped fresh flat-leaf parsley
Freshly ground black pepper
1 tbsp plus 1 tsp minted bread crumbs

For The Black Farfalle:
5 large egg yolks
2 large eggs
3 tbsp squid ink
1 tbsp extra-virgin olive oil
½ tsp kosher salt
3½ cup plus 1 tbsp "00" flour, plus more as needed

Instructions: 

Step 1: Bring a large pot of water to a boil and have ready a large bowl of ice water.

Step 2: Twist off the lobsters' large claws. Boil the bodies for 1 1/2 minutes — you are not cooking the meat through — then transfer to the ice water.

Step 3: Boil the claws for 6 minutes, then transfer to the ice water.

Step 4: Remove the lobster meat and cut into 1/2" pieces. (If not using the lobster meat right away, cover and refrigerate for up to 1 day.)

Step 5: Bring another large pot of well-salted water to a boil.

Step 6: Meanwhile, in a large sauté pan, combine 2 tbsp olive oil, the garlic, the crushed red pepper and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant. Add the scallions, tomato, and lobster broth.

Step 7: Increase the heat to high and cook, stirring occasionally, until the sauce has reduced by half. Take the pan off the heat and reserve.

Step 8: Cook the Black Farfalle until al dente.

Step 9: Using a slotted spoon, transfer the pasta to the sauté pan, and heat the pan over medium heat.

Step 10: Add the lobster, basil, parsley and another 1 tbsp olive oil and cook over medium heat, stirring gently just to combine, until the lobster is just cooked through, about 8 minutes.

Step 11: Taste and season with salt, if needed, and a few grinds of pepper. Divide the pasta among serving plates and top each with about 1 teaspoon of the Minted Bread Crumbs.

For The Black Farfalle:
Step 1: In a stand mixer fitted with the dough hook, combine the egg yolks, eggs, squid ink, olive oil and salt.

Step 2: Add the flour and mix on medium-low speed until well combined. If dough seems very dry, add water, a little at a time, up to 1/4 cup.

Step 3: Lightly flour your work surface. Dump the dough onto the surface and continue to knead for a couple more minutes.

Step 4: Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1 day ahead of rolling it and keep it refrigerated.)

Step 5: To roll the dough, lightly flour a baking sheet. Set the pasta machine on its widest setting. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour this piece and run it through the pasta machine twice. Fold it in half and run it through again. Do that a couple more times; this serves as a final kneading.

Step 6: Set the machine to the next level of thickness and run the piece of dough through again. Keep running it through the machine, adjusting the rollers to a thinner setting until the sheet is about 1/16" thick.

Step 7: Using a large chef's knife or pastry wheel, cut the strips of dough into rectangles measuring 1" x 2". Using your index finger and thumb, squeeze tightly in the middle of the rectangle to create a bow-tie shape. Transfer the farfalle to the baking sheet and freeze until hard. Once the farfalle is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month. (Makes about 3 lb).

See more recipes from The Scarpetta Cookbook.

Reprinted with permission from The Scarpetta Cookbook (2013, Houghton Mifflin Harcourt).

Author: 

Scott Conant

Photographer: 

Brent Herrig

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