Pappardelle with Lobster & Heirloom Tomatoes
Il Cielo, Beverly Hills
3 lb lobster
4 cloves garlic
2-3 baskets heirloom tomatoes (cut in half)
Lobster broth reduction
Purée of tomato
Heat a large pot of water for pasta.
Heat olive oil and garlic in a large sauté pan.
Salt & pepper lobster. Add lobster (meat side down) to olive oil and garlic and sauté. Once lobster begins to brown add cut cherry tomatoes. When the juice starts to come out of tomatoes, mash with backside of spoon and add tomato purée, lobster stock , white wine and simmer.
Add fresh pasta to boiling water for a minute. Remove pasta from water, drain, and add to lobster.
Sprinkle fresh parsley and serve with crusted bread.
Purée of tomato
Cut tomatoes in half, sauté in olive oil and garlic, and add white wine. Continue to sauté until tender then puree.
To prepare lobster for cooking:
Bring a large pot of water to a boil. Add juice of a lemon to water. Clip rubber bands off the claws. Pick up the lobster with a towel and place in boiling water for approximately 1 minute. Remove lobster from pot, section and clean.
Figs with Stilton
Stilton blue cheese
Cut figs in half. Place small piece of Stilton blue cheese on each fig. Place half a walnut on top of cheese. Drizzle honey over top. Bake at 350° for 10-15 minutes.
1 ½ oz. simple syrup
1 ½ oz pear purée (2 Asian pears)
1 ½ oz pear vodka
Cut and peel Asian pears (leave several slices of pear for garnish) and add the remainder to blender and purée.
Measure simple syrup, pear puree, pear vodka and mint (Roll up three mint leaves and squeeze to release flavor.), add liquids to a martini shaker filled with ice. Shake, strain into glass, add champagne and garnish with mint leaf and pear slice.