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Lobster fra Diavalo with Ricotta Cavatelli Recipe

Lobster fra Diavalo with Ricotta Cavatelli Recipe

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Lobster fra Diavalo with Ricotta Cavatelli

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Ingredients:

Serving

1/2 cup ricotta cheese, drained and dry
1 1/2 cups all purpose flour
1 tbsp extra virgin olive oil , plus 4 oz
1 tsp kosher salt
12 organic egg yolks
1 (16-oz) can san marzano tomatoes
2 cloves garlic
2 lb lobster
1 fresh red thai chile, sliced
1/4 cup dry white wine
2 tbsp butter
8 basil leaves
sea salt and freshly cracked white pepper

Directions:

Fit electric mixer with a dough hook. In the bowl of the mixer, combine ricotta, flour, 1 tablespoon oil, and salt. Form a well in the middle of the mixture and crack yolks into middle of the well. Using the dough hook, mix until the ingredients just come together. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
Bring 2 large pots of water to boil and salt heavily (salty like the sea). While water is coming to boil, pass tomatoes through a food mill and then chinoise to remove seeds. Set aside. Thinly slice garlic and set aside. Remove the tail and claws of the lobsters and place the claws in 1 of the pots of boiling water. Turn the heat off and wait 2 minutes. Add the tails. Let steep 6 minutes more and remove tails and claws to ice water. When cooled, remove meat, chop and reserve. Add cavatelli to other pot and cook about 8 minutes.
In saute pan, heat 4 ounces oil and add garlic, cooking 1 minute until garlic starts to just brown. Add sliced chili and cook 1 more minute. Stir in 1/4 cup dry white wine, cooking 1 minute, then add tomato puree. Cook 3 minutes more. When pasta is cooked, add it to the sauce with the lobster and cook 2 minutes. Add butter and turn off heat. Stir and season, to taste, with sea salt and white pepper.
To serve, divide the pasta among 4 bowls, tear the basil leaves with your hand and sprinkle over the top of the pasta. Drizzle with extra-virgin olive oil.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	904.76 Kcal (3788 kJ)
Calories from fat	486.54 Kcal
		% Daily Value*
Total Fat	54.06g	83%
Cholesterol	809.96mg	270%
Sodium	1706.27mg	71%
Potassium	739.48mg	16%
Total Carbs	39.01g	13%
Sugars	0.34g	1%
Dietary Fiber	1.46g	6%
Protein	64.03g	128%
Vitamin C	0.6mg	1%
Vitamin A	0.1mg	2%
Iron	3.2mg	18%
Calcium	342.6mg	34%

Amount Per 100 g
Calories	181.92 Kcal (762 kJ)
Calories from fat	97.83 Kcal
		% Daily Value*
Total Fat	10.87g	83%
Cholesterol	162.86mg	270%
Sodium	343.09mg	71%
Potassium	148.69mg	16%
Total Carbs	7.84g	13%
Sugars	0.07g	1%
Dietary Fiber	0.29g	6%
Protein	12.87g	128%
Vitamin C	0.1mg	1%
Iron	0.6mg	18%
Calcium	68.9mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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