Ingredients:
Lobster:
2 each 5 oz Maine Lobster tails
1 shallot
½ stalk celery
1 each Bayleaf
1 tsp thyme
1 tsp tarragon
½ lemon Juice
1 stalk lemongrass
1 quart water
1T butter
Capellini:
16 oz high gluten bread flour
2 oz AP flour
9 egg yolks
1 whole egg
½ cup ice water
Pinch of salt
Method of Preparation:
Lobster
In a 2 quart sauce pan sweat the celery, shallot, lemongrass in butter on low heat until translucent. Add the water, lemon juice & herbs. Simmer for 10 minutes. Turn the heat down to low simmer, add the lobster tails. Cook 4 minutes. Remove from water & shock in ice water for 5 minutes. Remove the Lobster from the shells. Reserve the cooking liquid.
Capellini:
Make a well with the combined flours. Add yolks, eggs, water. Stir in the flour slowly with a fork. When the mixture is combined, lightly dust the work surface with more flour & knead with your hand until combined. Wrap in plastic wrap & place in refrigerator for 1 hour.
Pull the pasta out. Cut into 4 pieces. Press down to flatten the pasta a bit. Take your flat pasta attachment & add pasta dough. With each time through the machine lightly dust with flour. Fold the pasta dough 2 times & roll flat to number 3. Cut into 12” pieces. Place through the capellini press. Cook int salted boiling water for one minute.
For the sauce:
Saute your beech mushroom & leeks in a saute pan with olive oil. Add salt & fresh ground black pepper. Add 1 cup of the lobster water. Reduce until almost dry. Add 1 cup heavy cream. Reduce. Add sliced truffles, chives, tarragon, lobster. Add the pasta