Truffled Sake Lobster Fettucine with Da Rosario Organic Truffle Butter
From Q & Abe
Our friends from out of town visit and we decide to pull out all the stops and make drunken lobster pasta.
Sake Lobster Recipe:
3 Live and hearty lobsters
A huge, cheap bottle of unfiltered sake (reserve 1/3rd cup for sous viding)
1 tablespoon white miso
1 tablespoon of scallions
a dash of sea salt
Pasta:
Use your favorite homemade recipe or store bought tagliatelle.
Lobster Liver Sauce:
All the livers from the head of your lobsters
2 Tablespoons of DaRosario black truffle butter
1 Tablespoon of lobster broth
A pinch of sea salt
Fresh ground pepper to taste
Scallion Olive Oil Coulis:
1/3rd cup of chopped scallions
1/2 cup of extra virgin olive oil
salt and pepper to taste
We schlep to Chinatown to buy our lobsters and are rewarded with free scallions from the nice fishmonger. When we get home our three lobsters immediately get a wash in cold water. Then, we immerse them in unfiltered sake in a snug container. Next, we mix a handful of chopped scallions with olive oil with an immersion blender, we set the coulis aside as our finishing sauc
Our friend, supermodel and physicist Danielle, assists to roll out the pasta dough and cut it into shape. It takes finesse to catch the pasta when it comes out of the machine, you have to approach the freshly formed shape like a fainting baby, let it fall evenly into your hands and then rest it gently on a flat floured surface.
My secret hope is that killing a drunk lobster is more humane than killing a sober one (probably not though, sorry lobsters). Either way, after eight hours of soaking, we use a sharp knife to quickly sever the lobster's heads from their tails and that kills them instantly.
We will only sous vide the tail. The head and claws are reserved to be boiled and we'll use the broth to loosen up the liver sauce.
Use a pair of scissors to cut down the belly of the tail until you reach the end flippers. If the tail moves, SCREAM, but relax, it's just muscle memory--- the lobster is dead. Pull the meat out by massaging your thumb along the shell with a lot of pressure to get the meat out. Take your time.
Reserve the lobster livers in a separate bowl and remove the clear intestines. Clean up immediately, or else the clear lobster blood will coagulate and turn into something we've dubbed "sea glue" (which will be super hard to remove).
Lobster tail, scallions, sake, salt, and miso in a bag for sous vide.
We vacuum seal our lobster tails in with sake, miso, sea salt, and scallions. It goes into the sous vide at 59.5°C for 15 minutes.
We use real truffle butter in the liver sauce.
Meat Jacuzzi's temp flux'd b/c we put our bag in.
While the tails go vide, we simultaneously do the following three actions: make the liver sauce, boil the other half of the lobster, and cook our pasta.
All of the livers are put into a small saucepan with two tablespoons of DaRosario's Black Truffle Butter. We whisk the sauce with a spoon until the butter melts and it's uniform. Next, we put in a touch of our lobster stock (more like lobster water) from our boiled lobsters to thin out the sauce a little. Finally, we add salt and pepper. Our fresh pasta is thrown into boiling salted water for two minutes, we stir and strain. We portion the pasta into bowls and immediately spoon the truffled liver sauce on top.
Our sous vided lobster tails are firm but lightly springy to the touch. We give the meat a quick run under the knife and distribute them into the pasta bowls and toss.
Roughly chop the lobster tail after taking it out of the sous vide.
Finally, we drizzle our scallion oil on top and serve! In the picture below the coulis is already mixed in and we garnish lightly with chopped raw scallions.
The result from all of our hard-work is mind-blowing. I had really bad memories of laboriously chewing on overcooked (expensive) lobster and this dish eradicated all of them from my mind. The lobster meat had a very complex sweet flavor and it's texture was as delicate as a grape. We all inhaled our plates and we don't think our guests, Danielle and Sam, minded the wait.
Done and yum.
Our friends from out of town visit and we decide to pull out all the stops and make drunken lobster pasta.
Sake Lobster Recipe:
3 Live and hearty lobsters
A huge, cheap bottle of unfiltered sake (reserve 1/3rd cup for sous viding)
1 tablespoon white miso
1 tablespoon of scallions
a dash of sea salt
Pasta:
Use your favorite homemade recipe or store bought tagliatelle.
Lobster Liver Sauce:
All the livers from the head of your lobsters
2 Tablespoons of DaRosario black truffle butter
1 Tablespoon of lobster broth
A pinch of sea salt
Fresh ground pepper to taste
Scallion Olive Oil Coulis:
1/3rd cup of chopped scallions
1/2 cup of extra virgin olive oil
salt and pepper to taste
We schlep to Chinatown to buy our lobsters and are rewarded with free scallions from the nice fishmonger. When we get home our three lobsters immediately get a wash in cold water. Then, we immerse them in unfiltered sake in a snug container. Next, we mix a handful of chopped scallions with olive oil with an immersion blender, we set the coulis aside as our finishing sauc
Our friend, supermodel and physicist Danielle, assists to roll out the pasta dough and cut it into shape. It takes finesse to catch the pasta when it comes out of the machine, you have to approach the freshly formed shape like a fainting baby, let it fall evenly into your hands and then rest it gently on a flat floured surface.
My secret hope is that killing a drunk lobster is more humane than killing a sober one (probably not though, sorry lobsters). Either way, after eight hours of soaking, we use a sharp knife to quickly sever the lobster's heads from their tails and that kills them instantly.
We will only sous vide the tail. The head and claws are reserved to be boiled and we'll use the broth to loosen up the liver sauce.
Use a pair of scissors to cut down the belly of the tail until you reach the end flippers. If the tail moves, SCREAM, but relax, it's just muscle memory--- the lobster is dead. Pull the meat out by massaging your thumb along the shell with a lot of pressure to get the meat out. Take your time.
Reserve the lobster livers in a separate bowl and remove the clear intestines. Clean up immediately, or else the clear lobster blood will coagulate and turn into something we've dubbed "sea glue" (which will be super hard to remove).
Lobster tail, scallions, sake, salt, and miso in a bag for sous vide.
We vacuum seal our lobster tails in with sake, miso, sea salt, and scallions. It goes into the sous vide at 59.5°C for 15 minutes.
We use real truffle butter in the liver sauce.
Meat Jacuzzi's temp flux'd b/c we put our bag in.
While the tails go vide, we simultaneously do the following three actions: make the liver sauce, boil the other half of the lobster, and cook our pasta.
All of the livers are put into a small saucepan with two tablespoons of DaRosario's Black Truffle Butter. We whisk the sauce with a spoon until the butter melts and it's uniform. Next, we put in a touch of our lobster stock (more like lobster water) from our boiled lobsters to thin out the sauce a little. Finally, we add salt and pepper. Our fresh pasta is thrown into boiling salted water for two minutes, we stir and strain. We portion the pasta into bowls and immediately spoon the truffled liver sauce on top.
Our sous vided lobster tails are firm but lightly springy to the touch. We give the meat a quick run under the knife and distribute them into the pasta bowls and toss.
Roughly chop the lobster tail after taking it out of the sous vide.
Finally, we drizzle our scallion oil on top and serve! In the picture below the coulis is already mixed in and we garnish lightly with chopped raw scallions.
The result from all of our hard-work is mind-blowing. I had really bad memories of laboriously chewing on overcooked (expensive) lobster and this dish eradicated all of them from my mind. The lobster meat had a very complex sweet flavor and it's texture was as delicate as a grape. We all inhaled our plates and we don't think our guests, Danielle and Sam, minded the wait.
Done and yum.
Da Rosario USDA Organic White Truffle & Black Truffle Mayonnaise
Newest Addition to Only Line of Products Available in U.S.
Made With Real Truffles – Not Synthetic Flavorings or Additives
NEW YORK, N.Y. – March 21, 2011 – Da Rosario, the country’s only line of USDA 100% Organic truffle products, today announced two new additions: White Truffle and Black Truffle Mayonnaise. Made from USDA Organic soy mayonnaise and the company’s proprietary USDA 100% Organic white or black truffle EVOO concentrate – loaded with real, organic White or Black truffle pieces you can actually see – Da Rosario USDA Organic White and Black Truffle Mayonnaise is the only product of its kind on the market today.
“Da Rosario USDA Organic White and Black Truffle Mayonnaise is perfect for seafood restaurants, steak and burger houses, French bistros, New American cuisine, upscale sandwich shops, caterers, food production, French fry shops and up scale hot dog/sausage shops,” says Rosario Safina, founder of Da Rosario Organics. “It brings new life to comfort food, and an exciting new discovery for customers.”
Used as a condiment with quality burgers, roast chicken, hand-cut French fries, sandwiches like roast beef, roast pork, or roast turkey – even sushi, hand rolls and negimaki – Da Rosario USDA Organic White and Black Truffle Mayonnaise offer a quick, easy way to step up traditional dishes. Used in the prep, the products can be used to ramp up lobster rolls, seafood salads, deviled eggs, dressings, chilled sauces and dip for crudités and canapés. As a cost-effective measure, the products can be diluted with homemade organic mayonnaise to create dips, or impart a more subtle flavor.
Already, restaurants have seen how Da Rosario USDA Organic Truffle Mayonnaise drives business. Terrance Brennan, Chef-Proprietor of Picholine and Artisanal, serves Da Rosario USDA Organic Black Truffle Mayonnaise as an accompaniment for his grilled cheese stuffed with brie and exotic mushrooms. “It’s the second-best seller at lunch. People ask for extra mayonnaise to dip their fries.”
“Da Rosario USDA Organic Black Truffle Mayonnaise is one of our top 5 sellers after only 6 weeks on the menu, with over 60 orders every day on the weekends,” said Omer Shorshi, Partner at Pommes Frites in New York.
Today, Mayonnaise is the #1 selling condiment in the country. Sales of mayonnaise—in both total sales and units sold – dwarf both salsa and ketchup. According to SymphonyIRI Group, a market research firm in Chicago, more than 396,376,100 units of mayo were sold in the 52 weeks to Sept. 5, 2010, generating more than $1.258 billion in sales, compared with 271,312,400 units of salsa for $764,299,900, or 256,891,700 units of ketchup for $481,278,800. “Flavored mayonnaise is the new salsa,” said Safina.
Packed in 2.5oz retail units and 2 lb. food service tubs, Da Rosario Organic White and Black Truffle Mayonnaise must be kept refrigerated for an 8-month shelf life.
For information on Da Rosario, please visit www.darosario.com or call Rosario Safina at (212) 226-8572.
ABOUT DA ROSARIO
Da Rosario’s creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 20 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, “Truffles: Ultimate Luxury, Everyday Pleasure,” establishing him as the noted authority on the subject. Safina has appeared and been featured in outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR. With Da Rosario, Safina brings the purity of organic ingredients to his passion for truffles with the launch of the first-ever USDA 100% organic truffle line. Da Rosario organic truffle products are an official product of the Food Network’s Iron Chef pantry and have been featured in outlets including Food & Wine, InStyle, People, EW.com, Everyday with Rachael Ray and CBS’ “The Early Show,” among others.
Made With Real Truffles – Not Synthetic Flavorings or Additives
NEW YORK, N.Y. – March 21, 2011 – Da Rosario, the country’s only line of USDA 100% Organic truffle products, today announced two new additions: White Truffle and Black Truffle Mayonnaise. Made from USDA Organic soy mayonnaise and the company’s proprietary USDA 100% Organic white or black truffle EVOO concentrate – loaded with real, organic White or Black truffle pieces you can actually see – Da Rosario USDA Organic White and Black Truffle Mayonnaise is the only product of its kind on the market today.
“Da Rosario USDA Organic White and Black Truffle Mayonnaise is perfect for seafood restaurants, steak and burger houses, French bistros, New American cuisine, upscale sandwich shops, caterers, food production, French fry shops and up scale hot dog/sausage shops,” says Rosario Safina, founder of Da Rosario Organics. “It brings new life to comfort food, and an exciting new discovery for customers.”
Used as a condiment with quality burgers, roast chicken, hand-cut French fries, sandwiches like roast beef, roast pork, or roast turkey – even sushi, hand rolls and negimaki – Da Rosario USDA Organic White and Black Truffle Mayonnaise offer a quick, easy way to step up traditional dishes. Used in the prep, the products can be used to ramp up lobster rolls, seafood salads, deviled eggs, dressings, chilled sauces and dip for crudités and canapés. As a cost-effective measure, the products can be diluted with homemade organic mayonnaise to create dips, or impart a more subtle flavor.
Already, restaurants have seen how Da Rosario USDA Organic Truffle Mayonnaise drives business. Terrance Brennan, Chef-Proprietor of Picholine and Artisanal, serves Da Rosario USDA Organic Black Truffle Mayonnaise as an accompaniment for his grilled cheese stuffed with brie and exotic mushrooms. “It’s the second-best seller at lunch. People ask for extra mayonnaise to dip their fries.”
“Da Rosario USDA Organic Black Truffle Mayonnaise is one of our top 5 sellers after only 6 weeks on the menu, with over 60 orders every day on the weekends,” said Omer Shorshi, Partner at Pommes Frites in New York.
Today, Mayonnaise is the #1 selling condiment in the country. Sales of mayonnaise—in both total sales and units sold – dwarf both salsa and ketchup. According to SymphonyIRI Group, a market research firm in Chicago, more than 396,376,100 units of mayo were sold in the 52 weeks to Sept. 5, 2010, generating more than $1.258 billion in sales, compared with 271,312,400 units of salsa for $764,299,900, or 256,891,700 units of ketchup for $481,278,800. “Flavored mayonnaise is the new salsa,” said Safina.
Packed in 2.5oz retail units and 2 lb. food service tubs, Da Rosario Organic White and Black Truffle Mayonnaise must be kept refrigerated for an 8-month shelf life.
For information on Da Rosario, please visit www.darosario.com or call Rosario Safina at (212) 226-8572.
ABOUT DA ROSARIO
Da Rosario’s creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 20 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, “Truffles: Ultimate Luxury, Everyday Pleasure,” establishing him as the noted authority on the subject. Safina has appeared and been featured in outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR. With Da Rosario, Safina brings the purity of organic ingredients to his passion for truffles with the launch of the first-ever USDA 100% organic truffle line. Da Rosario organic truffle products are an official product of the Food Network’s Iron Chef pantry and have been featured in outlets including Food & Wine, InStyle, People, EW.com, Everyday with Rachael Ray and CBS’ “The Early Show,” among others.
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