A wine poached lobster heaven
The way to my heart is through my stomach. Chef Rohan DSouza's team delights and hits the spot
It may be rainy cats and dogs in Mumbai, but that doesn’t stop two creative, talented Assistant Chefs, Akanksha Saigal and Vincy Rebello — working under the baton of yet another super talented, Chef Rohan D’souza of Silver Beach Hospitality, Mumbai –to create and share this yet-to-be-launched signature gourmet star (yet not on their menu) at their soon to be launched free style European dining cafes called Silver Beach Cafe in Mumbai.
The recipe — and you only get it from here first and exclusively shared with me (happy and dying to bite into it).
Wine Poached baby Lobster with Shrimp Lemon Dill Butter Spaghetti
Ingredients for wine poached baby Lobster
1 no. baby Lobster
1l vegetable stock/ water
100 ml white wine
1 tbsp leeks
1 tsp celery
1 bay leaf
3- 5 peppercorns
Bring the stock/ water to a boil with the wine, celery, leeks, peppercorns, bay leaf and add the baby Lobster. Cook the Lobster till the meat is tender and the shell bright orange.
Ingredients for pasta
150 gms of spaghetti
30 gms shrimps
1tsp of finely chopped garlic
1 tbsp of finely chopped leeks
20 gms of finely chopped tomatoes
15 ml white wine
1 1/2 tsp parmesan
1 1/2 tsp butter
1/2 tsp crushed black pepper
Salt to taste
In a hot pan melt butter and saute garlic and leeks till translucent. Add and cook tomatoes till soft. Add the shrimps and deglaze the pan with the white wine. Toss in the spaghetti and season. Sprinkle parmesan.
Ingredients for lemon butter dill sauce.
1 tbsp butter
1 tsp parmesan
1 1/2 tsp finely chopped dill
15 ml of poaching stock
Melt butter in a pan and add poaching liquid. Emulsify the parmesan with the simmering liquid. Add the dill, turn the gas off and squeeze the lemon.
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