Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Handmade Chitarra with Lobster
|# of Servings:
- 7/8 cup durum wheat flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 3 eggs
- 1/4 cup lobster stock, homemade or purchased, flavored with brandy to taste
- 1 lobster, cooked and de-shelled
- 1 teaspoon julienned mint
- 1 teaspoon julienned basil
- Combine flour, olive oil, salt and eggs in a large bowl and mix well.
- Add just enough water to form dough into a ball without being too sticky.
- Wrap ball of dough in plastic and let rest for half an hour on the counter.
- Roll ball out to desired thickness; dust with additional flour to prevent
- Cut pasta into rectangles eight inches long, then pass through a chitarra
board with a rolling pin and reserve.
- Cook chitarra in boiling water for four minutes.
- In the meantime, heat the lobster stock and lobster meat in a medium-size
- Add al dente pasta to lobster broth, incorporate the fresh herbs and serve.