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Lobster with Squid Ink Pasta and Fava Beans
All recipes courtesy Tony Mantuano
1 live Maine Lobster, about 1 1/2 pounds
3/4 cup Lobster stock
1 pound black (squid ink) linguine or fettuccine
2 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper
1 tablespoon unsalted butter
Have ready a large bowl of ice water. Bring a large pot of salted water to a boil. Add the lobster, head first and cook covered for 10 to 12 minutes. Transfer to the ice bath and let cool.
When cool enough to handle, remove the claws by twisting and pulling. Carefull crack the claws open and remove the claw meat intact. Split the lobster lengthwise and pull the tail meat out of the shell. Remove and discard the the dark intestine that runs the length of the tail. Cut the tail meat into bite-sized pieces. Refrigerate the lobster meat and claws until ready to use. Save the shells to make the stock.
Break the shells into small pieces and place in a medium pot. Add 1 1/2 cups of water and bring to a boil. Simmer for 45 minutes, or until reduced by half. Strain and discard the shells. Keep the stock warm until ready to use. Lobster stock can also be purchased at your local seafood store.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than what the directions advise.
Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the lobster meat and warm through, about 1 minute. Add the fava beans and the lobster stock and cook for another minute. Season with salt and pepper to taste. Reduce the heat to low.
Using a tongs, add the cooked pasta immediately to the saucepan; don't worry about the pasta water, we want some in the sauce. Cook over low heat for 2 minutes to allow the pasta to marry with the sauce. The pasta should still be firm to the bite. Remove from the heat and toss in the butter until melted and combined with the sauce.
Divide among 4 warmed plates and serve immediately.
Steak Tagliata with Morel Mushrooms, Ramps and Arugula Salad
Serves 4 as an appetizer or 2 as a main course
6 ramps, trimmed and cleaned
1/2 pound fresh morel mushrooms
1 cup beef stock
One 12-ounce strip steak, trimmed of any fat or sinew
Sea salt and freshly cracked black pepper
8 ounces arugula
4 tablespoons Extra virgin olive oil
One 2-inch shaving Parmigiano-Reggiano cheese
Have ready a large bowl of ice water.
Bring a medium pot of water to a boil. Blanch the ramps in the boiling water. Using tongs, carefully transfer the ramps to the ice bath. When cool enough to handle, transfer to paper towels to dry. (Retain the ice bath, adding more ice if necessary for blanching the morels) When dry, cut the ramps into 2-inch pieces and set aside until ready to use.
Bring another medium pot of water to a boil. Brush to clean any obvious dirt from the morels then blanch them in the boiling water. Strain the mushrooms and immediately plunge them into the ice bath. When cool enough to handle, pat dry with paper towels. Cut the morels in half and transfer to paper towels to continue drying.
Meanwhile, in a small saucepan over medium high heat, bring the beef stock to a boil and simmer for 45 minutes or until reduced by half. Keep warm.
Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
While waiting for the grill to heat up, cook the morels. Heat a large saute pan over medium-high heat. After a minute add 2 tablespoons of olive oil. After another minute, add the morels and saute until heated through, 1 to 2 minutes. Add the reduced stock and cook another minute. Season with salt and pepper to taste. Set aside and keep warm until ready to use.
Generously season the beef with salt and pepper. Arrange on the grill and sear, turning once, until an instant read thermometer inserted into the thickest part registers 120 degrees F, or medium rare, 3 to 4 minutes on each side.
Remove from the grill. Transfer to a cutting board and let the meat rest for 5 minutes.
While the meat is resting, make the salad. In a medium bowl, dress the arugula and ramps with lemon and remaining 2 tablespoons olive oil. Season to taste with salt and pepper. Toss well to combine and set aside.
Go back to the steak and slice it against the grain, on an angle into 10 to 12 slices.
To serve, arrange the morels with the sauce down the middle of a warm serving platter. Place the sliced meat overlapping on top of the morels. Top with the salad. Place the Parmigiano cheese shaving on top of the salad. Serve immediately.
Recipes courtesy Tony Mantuano