RECIPE OF THE DAY
Purity Flour 2 lbs
Egg yolks 2
Olive oil extra virgin 2oz
Basil leaves 10
Flour to dust
Lobster base sauce
Lobster crust 1 lbs
Tomatoes 6 each
Garlic 4 cloves
Thyme leaves 1 teaspoon
Bay leaves 3 pieces
Dry white wine 1/2 btl
Heavy cream oz
Lobster tail meat 2 lbs
Onions 1 each
Sweet pepper 1 each
Tomatoes 2 each
Cilantro 1 bunch
Peanuts 6 oz
Garlic 10 cloves
Shredded coconut ½ coconut
Coconut oil 8 oz
Sauté the lobster crust in some hoe coconut oil, add the vegetables and herbs and continue to sauté for 10 more minutes.
Add the white wine and 2 cups water and bring the sauce to boiling point. Let the sauce simmer for about 30 minutes before straining it through a fine sieve.
Reduce the liquid to half and add the heavy cream. Bring sauce to boiling point and season with salt & pepper
Mix the flour, egg yolks and coconut in a heavy duty mixer till you get an elastic dough, than cover it with plastic wrap and let in rest in the cooler for 45 minutes.
Take the dough out of the coller and roll 2 sheets of pasta in the pasta machine
Cover one of the sheets with cilantro leafs and put the next layer on top, and then roll the 2 layers trough the machine again
Cut the pasta sheet in with the machine
Cook the pasta in water with salt and oil till for about 3 minutes, than take it out and keep it warm
Chop the cilantro roughly with a kitchen knife
Blend the the cilantro, peeled garlic, peanuts, shredded coconut and coconut oil in a kitchen blender till it becomes a smooth paste
Add habanera and salt to taste
Cut the onions, peppers and tomatoes ‘en brunoise’ (cubes)
Cut the lobster in cubes, season it with some salt & pepper and sauté it in a little coconut oil.
Add the vegetables and continue to sautee for 3 more minutes. Add the lobster base sauce and let the sauce simmer till the lobster is cooked.
Serve the pasta in a deep bowl with the seafood sauce on top and a dash of pesto garnished with the tropical pesto and fried basil.