RECIPES: Chef Tony Mantuano Shares Faves

Steak tagliata with morel mushrooms; black pasta with lobster and fava beans.

ByABC News
March 27, 2008, 5:43 PM

June 4, 2010 — -- Click HERE for the "Nightline: Platelist" profile of chef Tony Mantuano.

Lobster with Squid Ink Pasta and Fava Beans

All recipes courtesy Tony Mantuano

Serves 4

Ingredients

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

Preparation:

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.