Lobster with Mezzi Rigatoni and Mascarpone Cream

Lobster Mascarpone Cream Ingredients

• 1/2 kg. Lobster carcasses
• 1/2 ltr. Fumet (fish or lobster stock)
• 1/2 ltr. Cream
• 1/2 tsp. Saffron
• few sprigs Tarragon
• few sprigs Basil
• ¼  tsp. Chili
• ¼  tsp. Cayenne
• ¼  tsp. Fennel seed
• ¼ tsp. Coriander
• ¼ tsp. Celery seed
• 16 g. Mascarpone
• 16 g. Concentrato, San Marzano tomato
• To taste Salt and pepper

Directions

1. Heat a saute pan, add and color lobster carcasses. 
2. Add concentrato to mix.  Now add the herbal aromatics, combine. 
3. Add the fumet and cream, simmer to reduce by ½.  Strain or work through a food mill.  Pulse in a Vitamix or blender with mascarpone.  Set aside, refrigerate until use.

Final Dish Ingredients (Per Person)

• 1 small Lobster
• 2 oz. Lobster mascarpone cream
• Pinch Chives, finely minced
• Pinch Tarragon, finely minced
• ¼ lb. Mezzi rigatoni

Directions

1. Cook dried pasta in lightly salted boiling water, 4 minutes.  Drain and reserve.
2. Steam/blanch the lobsters whole in boiling water, for five minutes. Carefully separate the lobster tails, removing the shells.   Cook claws for an additional 2 minutes.  Remove claw meat from their shells.
3. Now gently warm the lobster mascarpone cream in a saute pan.  Add the lobster pieces, swirling to coat while taking care not to overcook the meat.  Toss the cooked pasta in and combine.  Quickly plate, finishing with chives and tarragon.