Best Thing I Ever Ate: Citronelle’s Lobster Begula Pasta My Way

by Pamela

maine lobster recipe, lobster pasta, live maine lobster, best thing i ever ate
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Here’s another one of those, probably, gasp worthy admissions (not to be confused with gas worthy emissions) that may surprise you.  This one’s probably right up there with the time I admitted that I used boxed cake mixes.  I hardly ever watch Food Network.  Yep, it’s true.  There are a couple of shows that I’ll watch, if they happen to be on when I’m cruising through the 800 channels on the satellite (can you believe we used to survive on only 3 or 4 channels for our entertainment?).  One of those is Chopped.  I think I just like to watch it because it’s fun to see how much they try to screw the chefs by making them prepare a dish in 15 minutes with cod liver, lavender and harissa.  I’m still hoping to catch a taster puke when they have to eat one of those concoctions (it hasn’t happened yet…but I now it’s going to one of these days).  But I actually record The Best Thing I Ever Ate.  I don’t watch it because I like to see the far flung places these chefs have eaten but to get inspiration from some of the dishes that they show and talk about.  Today’s dish is one of those.

One of the episodes was based on egg dishes.  Yes, some of the usual suspects were in there but then they started talking about this Maine lobster recipe from New York’s Citronelle restaurant.  The dish is called Lobster Begula Pasta and it starts out with live Maine lobster (which is cooked for the final dish), some hollandaise sauce, a poached egg and is topped off with “caviar” which is really squid ink stained Israeli couscous.  I thought the dish was genius.  They also serve it in a silver caviar can, so you only see the black pearls of pasta on top and it looks like you’re about to eat an entire can of beluga caviar.

Live-Maine-Lobster

Live Maine Lobster

I have a MAJOR love of Maine lobster but living on the West coast, it’s rare to find it on a restaurant menu and even more scarce to find a local supplier that has tanks of live Maine lobster to choose from.  However, I am lucky enough to live by a place that not only has a huge tank of the bugs, but the price was actually something that didn’t send me into convulsions either.  So I made nice with my live Maine lobster (you didn’t think I would have them cook it for me did you – although they will do that) brought him home and tucked him/her (I didn’t make that kind of nice the lobster) into the fridge for later.

The other trick was finding squid ink.  A call out on Twitter got me headed in the right direction but ended up finding it at a great Spanish food store I’ve gone to before.  I will name them here because they’ve got great food, it’s reasonably priced (yes, that Iberico ham price you see is reasonable) and they ship.  The name of the store is La Espanola Meats (but they also carry piquillo peppers, olives, cheese, wine, olive oil, quince paste….you get the idea.)

I turned this lobster pasta recipe into my own because I really needed to lighten it up and I wanted to make it as a main course instead of an appetizer (but it would still make a fantastic appetizer – just make it smaller).  Plus, who doesn’t want to feel like they’re cheating the system a little bit by eating a restaurant quality dish at home, that you made yourself?  This week’s recipes are going to be all about this concept.  I decided that this might become my “go to” appetizer recipe and I’ll just change up the ingredients depending on what time of year I’m serving it.  Of course, the availability of lobsters will probably keep it as a summer recipe (yes, you could use frozen lobster tail meat in this).

Maine-Lobster-Recipe

The Best Thing I Ever Ate - Lobster Pasta

Even though each step takes a little bit of time to do…because it is in steps, you can make everything up ahead of time.  When you’re ready to eat, all you need to do is assemble it.  Just put everything into individual containers and put it in the refrigerator.  The lobster will keep for a good 3 days – cooked, not alive in your fridge.

I will give you my recipe/instructions for steaming a live Maine lobster below – so you’re not on your own there.  To get the stacked look of the dish, I used a 2″ x 3 3/4″ ring mold that I have.  But you could use a tuna fish can with the top and bottom removed and get the same result (a bit smaller, but it works perfectly).  If you get really ambitious and feel like adding more layers to the lobster pasta recipe, then you could use a soup can with the top and bottom removed…stack ’til your heart’s content.

Relationship Advice

So here’s a shocker for you: Teenage girls boozing are turning into angry, slutty whores.  “One in five female teens who consume alcohol at least once a week say they have got themselves so drunk they have had sex they regret.”  This finding came from a report put together  by the Centre for Public Health at Liverpool John Moores University, and was compiled from information gained from 11,000 teenagers in the North West.

Okay, I get it, that’s serious but how about compiling a report like that on women in their 20’s and 30’s (the results will probably be worse).  Can you honestly tell me that you (guys, you’re off the hook on this one today…sort of) never had too much to drink and had sex with some guy you didn’t know (or knew when you were sober that you didn’t want to sleep with him) only to wake up in the morning regretting your actions (especially if the sex was bad – there’s a whole other study on that topic)?  I know I’ve had my share of vodka cranberries at night only to wake up the next morning in bed wondering if I could find all of my clothes quietly enough so as not to wake up whoever that was sleeping next to me.  Being that I’m a complete clutz that never happened and some of those regrettable evenings turned into regrettable weeks because then I felt bad that I didn’t remember our “magical connection” and conversation from that night and found it hard to tell the guy I wasn’t interested in doing whatever it was we just did, again.

So being that we, as women, have done these same stupid things as it appears our daughters (I use the “our” in the collective sense because I don’t have one of those) are doing is it our fault that they’re doing them?  Let’s just say that we didn’t do this things at their age.  Are we too embarrassed to talk to our daughters about this because we don’t want to admit that we did the same dangerous and stupid things?

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8 comments

robin August 16, 2011 at 8:35 pm

LMAO the post and the recipe is awesome! I live in Kona so Keahole lobster will have to do,but I look forward to making this dinner and speaking to my teenage goddaughter about good drinking behaviors (like calling me to get a ride instead of going home the creeper,lol!) Mahalos and aloha!

Dorothy at Shockinglydelicious August 16, 2011 at 9:17 am

Your first line made me laugh OUT LOUD, but then I always like a good fart joke!

Pamela August 16, 2011 at 9:19 am

You gotta love a good fart joke. ;) And farts are funny when it happens to someone else (and doesn’t stink).

Eliana August 16, 2011 at 8:56 am

What an amazing creation! Almost looks too god to eat.

Pamela August 16, 2011 at 9:20 am

Thank you! It is really pretty…but how can you resist fresh lobster, avocado and summer corn? I dare you to try. ;)

Belinda @zomppa August 16, 2011 at 2:05 am

A lovely pasta! Being from New England, we were spoiled having access to Maine lobster…this definitely celebrates the lobster.

Jennifer August 15, 2011 at 8:06 pm

It looks sooooo good. And that fish store that sells Maine Lobster wouldn’t happen to be Captain Kidd’s would it? I love them. And if they’re the sellers, I’m so going to make this!

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