Name: Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta recipe
Ingredients: 1 ¾ cups all-purpose flour, or as needed;2 eggs;1 egg yolk;½ teaspoon salt;1 tablespoon salt;2 lobster tails;¼ cup water;¾ cup butter, cut into pieces;½ cup cherry tomatoes, halved;salt and ground black pepper to taste;10 leaves basil, or to taste

All Recipes Seafood Shellfish Lobster

Ingredients

1 ¾ cups all-purpose flour, or as needed 2 eggs 1 egg yolk ½ teaspoon salt 1 tablespoon salt 2 lobster tails ¼ cup water ¾ cup butter, cut into pieces ½ cup cherry tomatoes, halved salt and ground black pepper to taste 10 leaves basil, or to taste

Nutrition Info

414.4 calories carbohydrate: 29.1 g cholesterol: 185.2 mg fat: 26.9 g fiber: 1.1 g protein: 14 g saturatedFat: 16 g servingSize: - sodium: 1716.9 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

Pour flour onto a clean work surface and make a well in the middle. Mix eggs, egg yolk, and 1/2 teaspoon salt together in a bowl. Pour the egg mixture into the well, slowly incorporate flour into egg mixture until combined. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed. Cover and let rest for at least 30 minutes.
Roll dough using a pasta machine or rolling pin, cut into noodles about 1/4-inch wide.
Bring a large pot of water to a boil, add 1 tablespoon salt. Prepare a large bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to 4 minutes, drain and shock in the ice water. Slit the shells with kitchen shears and gently extract the meat.
Heat 1/4 cup water in a saucepan over medium heat to just under a boil. Add butter, piece by piece, using a kitchen thermometer to keep the sauce at 160 to 180 degrees F (71 to 82 degrees C). Add lobster tails, cook until meat is opaque yet soft and almost undercooked, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Reduce heat to low.
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes, drain.
Divide pasta and lobster equally among serving plates. Add tomatoes to the butter sauce, cook until barely softened, about 2 minutes. Split the sauce and tomatoes equally over the pasta and lobster. Season with salt and pepper, garnish with basil leaves.

Recipe Yield

6 servings

Recipe Note

Butter-poaching lobster produces a beautiful, almost melt-in-the-mouth result. This dish combines the sweetness of butter-poached lobster with bright, acidic cherry tomatoes, a buttery sauce, and fresh, homemade pasta. The beurre monte in this recipe uses more water than usual, to produce a sauce that is less overwhelmingly rich when combined with the lobster.

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