Black Pasta Nest with Lobster Quenelle Eggs in Dill-Lobster Cream
Beautiful colors and silky textures mark Chef Bent Rasmussen’s appetizer. Black pasta nests cradle pink lobster quenelles which are coated with Dill-Lobster Cream. Rosy red tomato-cream sauce surrounds the nests. You will find ready-made black pasta (it is black because it contains squid ink) in large groceries, delicatessens, specialty food stores, and even on the internet. Note that every effort is made to keep the highly perishable quenelle mixture cold during preparation.
Ingredients
- Quenelles
- Lobster Meat - 1 pound fresh
- Egg Whites - 2
- Heavy (whipping) cream - 2 cups
- Salt and freshly ground pepper
- Dill-Lobster Cream
- Lobster Trimmings - 4 ounces, plus roe and coral
- Heavy (whipping) cream - 6 tablespoons
- Unsalted Butter - 2 ounces (4 tablespoons), at room temperature
- Dill - 1 sprig, chopped
- Pizzaiola Sauce
- Virgin olive oil - 2 tablespoons
- Garlic Cloves - 2 large, crushed
- Anchovy Fillets - 2 chopped
- Ripe Tomatoes - 1 pound, peeled, seeded, and chopped
- Salt and freshly ground pepper
- Dry white wine - 1/4 cup
- Oregano - 2 fresh sprigs
- Small Capers - 1 tablespoon
- Heavy (whipping) cream - 1/2 cup
- Fresh black (squid ink) pasta (angel hair or linguini works best) - 8 ounces
- Dill - 2 fresh sprigs, chopped
Instructions
To prepare the quenelles: Pound the lobster meat into a paste. Stir in the egg whites and strain into a stainless steel bowl set in a larger bowl of ice. Stir in the cream. The mixture may be covered and refrigerated for up to 2 hours at this point.
Bring a large pot of lightly salted water to a simmer. Form the lobster mixture into quenelles using teaspoons to create small quenelles, and slip them into the barely simmering water. Cook 2 minutes, until heated through. Remove with a slotted spoon or wire skimmer and drain on a towel.
To prepare the cream: Pound the lobster trimmings into a paste in a mortar and pestle. Add 3 tablespoons of the cream and the butter and mash together with the back of a spoon. Rub through a sieve, add the remaining cream and the dill, and stir together. Cover and chill until ready to use.
To prepare the sauce: Heat the oil in a medium saucepan over medium-high heat. Saute the garlic and anchovies until light gold. Add the tomatoes, season with salt and pepper, and stir in the wine, oregano, and capers. Reduce heat to medium and simmer uncovered for 8 minutes, stirring occasionally, until the sauce is reduced by half in volume. Stir in the cream and cook for 1 minute.
Prepare the pasta according to package directions and drain.
To serve: Swirl black pasta into a nest shape in the center of each warmed serving plate. Divide the quenelle eggs among the nests. Spoon the Dill-Lobster Cream over the lobster quenelles to coat. Spoon Pizzaiola Sauce around the nests. Sprinkle finely chopped dill over the quenelles in each nest.
