|Serves: 2 people||Recipe course: Main courses||Total time (min.): 80|
For the pasta:
400g ‘00’ pasta flour
1-2 Tbsp water
For the spiced lobster:
1 tsp curry powder
½ tsp salt
30g basil, finely chopped
2 lobster tails
Olive oil, as needed
Seasoning, as needed
For the tomato sauce:
20ml olive oil
3 garlic cloves, peeled and finely sliced
1 tsp chilli flakes
2 tbsp tomato puree
400g tinned tomatoes
60ml white wine
1 tsp dried basil
1 tsp dried oregano
Seasoning, as needed
100g Mozzarella (optional)
Fresh parsley, chopped, as needed
1 - Fit the dough tool to the Cooking Chef XL.
2 - Add the pasta flour and eggs into the mixer bowl. Select speed 2 until the dough starts to come together, add a little water if the dough is too dry.
3 - Switch off the machine and gather the ingredients together, knead by hand until you obtain a smooth dough if needed. For best results, wrap the dough then let it rest for approximately 15 minutes before rolling out with the flat pasta attachment.
4 - Attach the lasagne roller attachment to the slow speed outlet. Ensure the thickness setting is set to ‘0’.
5 - Cut the pasta dough into two, flattening each piece to approximately 1 cm thick. Dust both the dough and the attachment rollers with a little extra flour as you work.
6 - Select speed 1 and feed one piece of the dough through the rollers. Fold the dough in half and run the dough through the rollers a second time to get a smooth surface.
7 - Increase the thickness setting each time you feed the pasta through the attachment, until you reach number 3.
8 - Repeat this process with the other half of the dough, then trim the rolled pasta sheets to around 25 cm in length.
9 - Switch off the machine and remove the flat pasta roller attachment. Fit the spaghetti cutter attachment to the slow speed outlet.
10 - Select speed 1, then feed the rolled pasta sheets through the cutter attachment to cut into spaghetti. Gather the strands of cut pasta and sprinkle with some flour, then shape them into ‘nests’ on the worktop.
11 - For the spiced butter, retrieve and clean the mixer bowl and fit the stir tool.
12 - Add the butter and select 110°C for 2 minutes.
13 - Add the curry powder and salt, then reduce the heat to 98°C Stir speed 2 and cook gently for 2-3 minutes. Add the chopped basil and reduce to speed Min to stir the basil through the butter.
14 - Transfer the spiced butter into a heatproof bowl, set aside.
15 - For the sauce, re-attach the bowl to the machine and fit the stir tool.
16 - Add the oil into the mixer bowl and select 110°C for 2 minutes.
17 - Add the garlic and chill and select 110°C for 5 minutes at stir speed 2.
18 - Add the tomato puree, tomatoes, wine, water, basil, oregano, and seasoning, and cook for a further 5 minutes at 110°C and stir speed 2. Reduce the temperature to 102°C and cook for another 10 minutes on stir speed 2.
19 - Meanwhile pre-heat the grill to a high heat and heat a large saucepan of water.
20 - Using kitchen shears or a very sharp knife, cut the lobster right down the middle. Rub the flesh of the lobster with the olive oil and seasoning.
21 - Once the grill is hot, place the halved lobster tails, flesh side down onto a grill pan. Place under the hot grill and cook for 5 minutes before turning them over and brushing with the spiced butter.
22 - Continue cooking for another 3-5 minutes, or until the shells are bright red. Remove from the grill.
23 - Add the pasta to the pan of boiling water and allow it to come back to a rolling boil.
24 - Add a pinch of salt and reduce the temperature to medium-high.
25 - Cook the pasta for 2-3 minutes until al dente. Drain the pasta into a colander, reserving a little of the cooking water for later.
26 - Remove the lobster from the shells and dice into bite size pieces.
27 - Remove the mixer bowl with the tomato sauce from the machine.
28 - Add the diced cooked lobster and cooked pasta into the mixer bowl and use tongs to mix through the sauce. Add a little of the cooking water if needed to loosen up the pasta.
29 - Divide the pasta between two bowls and serve immediately. Garnished with the optional torn mozzarella and chopped parsley.