Drunken Maine Lobster with Sauté of Foraged Fall Mushrooms and Hand Made Wasabi Tagliatelle

INGREDIENTS:

1 recipe Drunk Liquid (recipe follows)

1 each 1¼ pound Maine lobster

1 Tablespoon grape seed oil (I use this for its neutral flavor and high smoke point)

1 cup of trimmed mushrooms

1 teaspoon garlic slivered

1 minced shallot (1 Tablespoon)

1 teaspoon ginger minced

1 ounce of Drunk Liquid (Recipe follows)

1 teaspoon fresh lemon

1 teaspoon chilled unsalted butter

4 servings Wasabi Tagliatelle (Recipe follows)

Salt and Pepper as needed

4 Tablespoons Mango Pumpkin Mojo (Recipe follows)

12 fried lotus chips for garnish

8 chives for garnish

Drunk Liquid

2 quarts Maine lobster stock

5 cups sherry

½ cup tamari

3 fresh or dried bay leaves

½ cup pineapple juice

3 cinnamon sticks

5 star anise cloves

2 Tablespoons brown sugar

1 bunch of cilantro (rough chop)

3 eggs

¼ teaspoon kosher salt

½ ounce olive oil

½ ounce lukewarm water

7 ounce all purpose flour

3-4 Tablespoons Wasabi powder, or to your liking

Mango Pumpkin Mojo

1 cup peeled pumpkin--boiled till soft, strained

1 mango—peeled, seeded, and diced

2 Tablespoons honey

½ cup rice wine vinegar

DIRECTIONS:

Submerse the Maine Lobster and the boiling Drunk Liquid and cook for 2-2.5 minutes.  Remove and place into ice bath.  Remove the claws and put them back into the poaching liquid.  Cook for another 1.5 minutes remove and shock.  Save liquid for final application.  Remove Maine Lobster from the shell and reserve for service or preparation.  This will only cook your Maine Lobster "medium rare"; it should not be cooked through.  That will be done in the Sauté.  This will prevent overcooking and rubbery lobster.

Over medium heat, add one Tablespoons of grape seed oil and Maine Lobster meat and sauté gently.  Add the mushrooms and cook until they start to release liquid.  Add the slivered garlic, shallots, and ginger cook 30-40 seconds, deglaze with the drunken liquid.  Add the lemon, reduce by an eight, and mount with 1 teaspoon of unsalted butter.

While Sautéing blanch pasta in salted boiling water until al' dente.  Add pasta to dish season with salt and pepper and serve.

Drunk Liquid

Combine all ingredients and bring to a boil.

 
Hand Made Wasabi Tagliatelle

Break the eggs into a bowl; add the salt, olive oil, and water and mix well.  Place the flour and wasabi powder in separate bowl create a "well" in the center.  Gradually incorporate the other ingredients until all liquid is absorbed.  Lightly dust hand and flat working surface with flour.  Place the dough on floured surface and kneed with the heel or you hand for 8-9 minutes or until product is smooth and satiny.  Roll dough either by hand or with pasta machine and cut as desired style.

Mango Pumpkin Mojo

Puree all in blender.  Adjust the acidity with honey.

Per serving:

calories               756.3

carbohydrate         76.2  g

cholesterol             304  mg

fat                         30.2  g

protein                  42.5  g

sodium                   912  mg

dietary fiber            2.8  g

calcium                  159  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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