Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Lobster and corn

Recipe Name

Lobster and corn

Submitted by

chicuong

Recipe Description

Butter poached lobster served with corn and pasta.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	60	Cook Time (minutes)	30	Ready In (minutes)	90

Recipe Nutrition ... build a NutritionPlan with our meal planner

Lobster and corn
Ingredients
Amt.	Measure	Ingredient



3/4	cup	flour, Gluten free all purpose mix
3/4	fluid ounce	water, warm (110 degrees)
1	teaspoon	salt
3	teaspoons	extra virgin olive oil
4	plum tomatoes	tomatoes, peeled and chopped
1	ounce	Cheese, parmesan, grated

Steps

Sequence	Step

1	Dissolve 2 tsp of salt with 3/4 cup of warm water. Using a food processor or by hand, mix together the flours. Pour in the middle the dissolved water and add the evoo Continue until it forms a ball. Knead the dough with heels of hand by adding some flour until smooth, about 5minutes. Divide the dough into four little ball. Cover with towel and let rest for half an hour. Remove the skin and the seeds of the tomatoes. Dice up in brunoise. Heat the olive oil until almost smoking point; add diced tomatoes; cook off the flesh of the tomatoes until it ties together. Keep warm until final touch. Remove towel. On a cleaned surface, roll out the dough ball and shape those cylinders into ¼ inch thickness rope. Using a sharp knife or dough cutter, section every ¼” length and set aside those pieces. Lay out a dry towel on a sheet pan to secure a flat platter to collect the “rolled pasta”. Using a gnocchi board, on the mid-way of the board, starting holding each piece with the thumb; press down each piece to print the ridges and hallow the inside. Repeat with remaining dough. To cook the fresh malloreddus, bring to a boil a large pot of salted water. Cook them about 6 minutes or until tender. Drain out. Toss with the reserved tomatoes; keep warm. Toss with Parmesan cheese before serving.

Ingredients
Amt.	Measure	Ingredient



8	ounces	lobster

Steps

Sequence	Step

1	The final plating: the butter poached lobster served with Malloreddus pasta and a maize sauce.  To assembly: serving 4  Mise en place for “Malloreddus”  Mise en place for maize sauce  Mise en place for the vegetables sautéed  Mise en place for butter poached lobster In the center of a warm plate, scoop the “Malloreddus” to form a circle; place the lobsters’ meat; sprinkle with parsley; pour around the plate the maize sauce; arrange nicely the vegetable around the plate. Garnish with popcorn and parsley. Serve it hot!

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact