Lobster Cavatelli/ Michael Mina 74 - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Lobster Cavatelli/ Michael Mina 74

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The Chef: Michael Mina

The Restaurant: Michael Mina 74 inside the Fontainebleau Hotel on Miami Beach

The Dish: Lobster Cavatelli

Ingredients:

Tail and claw meat from a 1 1/2 lb. Maine lobster or tail meat from a 1 1/2 lb. Florida lobster

1 1/4 cup fresh Cavatelli pasta (or fettuccine)

1 stick unsalted butter

1 tbs. poppy seeds

1/2 tsp. lemon juice

1/4 tsp. lemon zest

1 tbs. chives, chopped

8 sprigs chervil, de-stemmed

1 cup Kosher salt, divided, plus 1/4 tsp. for final seasoning to taste

1/4 tsp. black pepper

1/2 cup vegetable stock

3 tbs. Uni (Sea Urchin)

Method of Preparation:

- Put lobster in a pot of salted water and boil for 12 to 14 minutes. When it's cool, separate the tail from the body and cut the tail in half, lengthwise. Pull the meat out and cut into bite-sized pieces.

- Boil fresh Cavatelli pasta in a pot of salted water and cook for about three minutes. When it's done, set aside.

- While that's cooking, begin your sauce: toast poppy seeds in a dry sauté pan for about 30 seconds. Add butter and vegetable stock and stir. When the butter melts, add in the lobster and sauté gently on medium heat. Add lemon juice, lemon zest, cooked Cavatelli pasta, and sauté for another minutes or so. Add chopped chives, and it's ready to plate.

To Plate:

Place the Lobster Cavatelli in a bowl and add salt, pepper, lemon zest and chervil. It can be served as is or garnished with Uni.

Serving suggestion: Champagne

Serves: 1

Michael Mina 74

Fontainebleau Miami Beach

4441 Collins Avenue

Miami Beach, FL 33140

305-674-4636

http://michaelmina.net/restaurants/locations/mm74.php

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