Maine Lobster with Turkish Pasta

By: Chef Matt Ginn, 2015 Maine Lobster Chef of the Year Winner

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Ingredients

1 1/4 hard shell lobster
1 Squash
2 Table spoons yogurt
1/2 bunch of mint
1/2 bunch of cilantro
9 yolks
5 whole eggs
600g tipo “tipo” flour
10 wax or romano beans
3 shallots
2 cloves of garlic
2 tablespoons of aleppo
2 table spoons of butter
1 tablespoon salt
1 lemon
extra virgin olive oil

Directions

For the Lobster:

Break the lobster down, separating the claws and tail. Poach the tail for 3 1/2 minutes in salted water, then shock in ice water. Poach the claws for 6 minutes in salted water, then shock in ice water

For the Pasta:

Mix 600g tipo flour with the whole eggs, yolks and 10g of olive oil until a homogenous dough is made.

For the pasta Filling:

Roast the squash, (squash changes depending on the season, right now it is kousa and summer squash, soon it will be delicata). Mix the roasted squash with yogurt and herbs and the zest of one lemon. Set aside and let cool

For the beans:

Tip and tail the beans then blanch in salted water. Cut on a bias then saute with 1 tablespoon aleppo and 1 shallot and a clove of garlic.