Cavatelli with Abalone | Lobster | Brown Butter | Miso Sauce
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Work Sharp Culinary.
ABALONE
INGREDIENTS
- 2 ea. Abalone
METHOD
- Pound abalone with a mallet for a minute or two.
- Slice thin and keep refrigerated.
- Torch right before serving.
CAVATELLI
INGREDIENTS
- 500 grams AP Flour
- 500 grams Semolina
- 20 grams Tumeric
- 500 grams Eggs
- 20 grams EVOO
- 20 grams Salt
METHOD
- Mix all ingredients to form a dough.
- Roll dough into cavatelli using either a gnocchi paddle, fork, or bottom of mandoline.
SAUCE
INGREDIENTS
- 1-2 heads Lobster Shells
- 4 oz. Brown Butter
- 1 tbsp. Red Miso
- Prawn Shells
- Cold Butter or Xanthan Gum
METHOD
- Make a broth with the lobster shells. Reserve some for later and blend the rest of the broth with the prawn shells.
- Strain through a chinois or fine strainer.
- Place in clean Vitamix blender and blend with brown butter and red miso.
- Thicken with more cold butter or xanthan gum.
TO ASSEMBLE
INGREDIENTS
- Garlic
- Ginger
- Lobster Stock
- Green Onion
- Celery Leaves
- Abalone, torched
- Orange Zest
PLATING METHOD
- Sauté garlic and ginger, deglaze with lobster stock.
- Add Sauce and cooked Cavatelli. Cook 2 minutes and add green onion.
- Garnish with celery leaves, torched abalone, and orange zest.
