Recipe: Edward Noble, Head Chef at Paradise by HNLY
Ingredients
- 1x cooked lobster, split (we get ours from Micheal at Angelakis)
- 300g tagliatelle
- 300g unsalted butter
- 100g cream
- 1x lemon
- 1/2 bunch finely chopped chive
Prawn stock
- 500g prawn heads (available from your fishmonger)
- 1x lobster shell (ask your fishmonger if they can remove the cooked meat, and chop up the shell for you)
- 1x orange
- 2x onion
- 1x carrot
- 1x head fennel
- 10g fennel seed
- 5g black peppercorns
- 3x star anise
- 3x bay leaf
- 6x garlic clove
- 1/2 bunch of thyme
- 12/bunch parsley
- 100g tomato paste
- 250ml chardonnay
- 1Lt water
Method
For the stock: (this is the base of the sauce)
- In a large stock pot, heat a good glug of olive oil. Once hot, add the prawn heads and lobster shell and fry off until golden, around 10 minutes.
- Add the tomato paste and cook out for 5 mins.
- Deglaze with the chardonnay and add in all the aromats, reduce the wine by half.
- Add in all of the vegetables and the water.
- On a high heat, bring the stock to a simmer, once up to temperature, turn th heat as low as possible and cook out for 3 hours.
- Using a stick blender, blitz the stock, heads and all. Pass the pureed stock through a fine chinois to remove any and all sediment. Once passed, set aside.
Assembly:
- Set up a largo pot of salted water for your pasta.
- In a fry pan, heat up some good olive oil, and 1 teaspoon crushed garlic, 1/2 teaspoon crushed chill, fry until aromatic. Deglaze the pan with a splash of chardonnay.
- Add 800ml of your prawn stock, bring to a boil and reduce by 1/2.
- Add your cooked pasta to the pan and begin to stir constantly.
- Add your cream and bring back to a simmer, all while constantly tossing.
- Add your butter to the pan in thirds, the sauce should begin to thicken and emulsify, do not boil the sauce from here as it may split.
- Finish the sauce with a good squeeze of lemon, chives and sea salt. Fold through your chopped lobster meat, serve.
