Italian vs. American Cook-Off | Maine Lobster Cooking Challenge

#lobster #cookoff #maine

Italian vs. American Cookoff | Maine Lobster Cooking Challenge

My Italian wife, Eva, has a deep appreciation for the seafood in my native state of Maine. However, she's convinced that only an Italian's cooking skill can make the most of our most prized delicacy: lobster. To settle the issue of seafood supremacy, we conducted a little Italian versus American cook-off challenge to see who could make the best lobster dish!

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SCIALATIELLI CON ARAGOSTA RECIPE
Serves Four

The Pasta:

By hand, mix 3 1/3 cups of all-purpose flour with 1 egg, 1/2 cup of grated parmigiano cheese, 1 cup of whole milk, and approx. 10 chopped basil leaves. Knead the dough thoroughly, until it is completely smooth and even. Add more flour as necessary if the dough is too sticky to work by hand. Wrap in cling film and refrigerate for at least 30 minutes.

Roll out the dough until it is about 1/8-inch thick. You may want to cut the ball of dough in half so you can do this in manageable portions. Lightly dust the flattened dough with flour, then roll it up by making 1-inch folds. Cut the roll in 1/4-inch strips and toss to open up the pasta strands.

The Sauce:

In a large pan over medium-high heat, sauté half an onion (diced) with one crushed clove of garlic in 4 tbsp of olive oil. After about three minutes, remove the garlic and add the separated head, claws and tail of an uncooked lobster. Cook for 8-10 minutes, then add 1 cup of good white wine. Simmer for 4-5 minutes to allow the alcohol to evaporate.

Remove the lobster tail and claws from the pan, then add 2 cups of halved grape tomatoes into the sauce. While the tomatoes cook, remove the tail and claw meat from their shells and chop into 1/2-inch pieces. Add the lobster meat back into the sauce, salt and pepper to taste, and simmer while boiling the pasta. Add small amounts of water into the sauce if too much moisture evaporates.

Putting it All Together:

Bring a large pot of water to boil and add a generous handful of salt. Drop in the fresh pasta and boil for 3 minutes. Using tongs, add the pasta into the sauce pan and stir well. Serve immediately with a quick drizzle of olive oil and a few fresh basil leaves on top.

Buon appetito!

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