Squid Ink Pasta
- 250 grams 00 pasta flour
- 3 egg yolks
- 2 eggs
- ½ tablespoon squid ink
- ½ tsp olive oil
- ½ pound butter, softened
- 1 ounce lobster bouillon paste
- 1 ½ pound lobster, euthanized
- ¼ cup white distilled vinegar
- 4 ounces lobster butter
- 2 ½ cup chopped sweet and Thai basil
- 1 cup mirepoix, finely diced
- Salt and black pepper, to taste
- Olive oil, as needed
Squid Ink Pasta
- Put all ingredients in a food processor and blend until they come together to a loose dough.
- Place the dough onto a floured countertop and knead for 3 to 5 minutes, until smooth and consistent.
- Shape into a ball, wrap in plastic and refrigerate for at least 1 hour.
- Remove from the refrigerator. Using a pasta roller, roll the dough into thin sheets and cut on the spaghetti cutter attachment.
- Add to a large pot of boiling, salted pasta water for about two minutes, until al dente.
- In a bowl beat the butter with the lobster bouillon until evenly distributed and smooth.
- Place the butter into a square container and refrigerate.
- Once cooled dice the butter into even sized cubes and reserve for later.
- Salt a large stock pot filled with boiling water. Add the vinegar and mix well.
- Add the lobster and cook for approximately 8 minutes with the lid on.
- Remove and immediately place in an ice bath to cool.
- Remove all the meat from the tail and claws and chop into pieces, set aside.
- Add about ¼ cup of olive oil to a large sauté pan and heat over medium heat.
- Add the mirepoix and sauté gently for 3 minutes. Once tender add a splash of red wine and reduce.
- Pour in the tomato marinara sauce and bring to the boil. Reduce the heat slightly and begin to add the lobster butter piece by piece while constantly stirring.
- Add the al dente pasta to the pan and add the last of the butter and mix well.
- Incorporate the chopped lobster and toss in the basil, mix well to combine and adjust the seasoning.