Cavatelli with Abalone

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

  1. Pound abalone with a mallet for a minute or two.
  2. Slice thin and keep refrigerated.
  3. 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

  1. Mix all ingredients to form a dough.
  2. 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

  1. Make a broth with the lobster shells. Reserve some for later and blend the rest of the broth with the prawn shells.
  2. Strain through a chinois or fine strainer.
  3. Place in clean Vitamix blender and blend with brown butter and red miso.
  4. 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

  1. Sauté garlic and ginger, deglaze with lobster stock.
  2. Add Sauce and cooked Cavatelli. Cook 2 minutes and add green onion.
  3. Garnish with celery leaves, torched abalone, and orange zest.