Tyrrell Hunter of Brunswick, ME is a seasoned veteran of the Maine Lobster Festival Seafood Cooking Contest. This is her fourth straight year entering the event, and last year she took 1st place with her recipe for Spectacular Seafood Cannelloni. This year’s recipe, Lobster Pasta with Seafood Trio, garnered 3rd place honors.
“I made my own pasta, and there is even lobster in the pasta,” Tyrrell says of her dish. “This recipe calls for lots of lobster, and it is chock full of other Maine seafood like scallops and mussels.”
Tyrrell always has a more than willing group of family and friends who like to sample her recipes. “So far, I’ve made two attempts at this dish, and both have come out differently,” she laughs. “My neighbors are my guinea pigs, and I love it. They give me such helpful suggestions.”
The key ingredients to her recipes always include utilizing the entire lobster. “I shuck, save, and use all the body meat, walker legs, and this time I asked for female lobsters to use the roe as well.” She got her lobsters from Gurnet Trading to use in this year’s contest. Her recipe also called for scallops and mussels.
“I poached the seafood in white wine and garlic with some parsley, tarragon, and Fiore Olive Oil. I wanted my recipe to be filled with the flavors of Maine seafood, and I love seafood paired with pasta. It’s a special dish, complete with a double reduction sauce.”
Tyrrell’s table setting included a cobalt blue vase filled with garden flowers, matching blue flowered placemats, red plates, and green and blue wine glasses. Along with her Lobster Pasta with Seafood Trio, she served garlic bread, a micro green salad, and rosé wine.
We hope to see Tyrrell back next year with another one of her special recipes. Until then, try making this delicious dish at home!
Lobster Pasta with Seafood Trio
Tyrrell Hunter, Brunswick, ME
1 cup cake flour
2½ cup All-Purpose flour (need a total of about 3 cups of All-Purpose flour for complete recipe)
¼ teaspoon kosher salt
4 egg yolks, large
3/4 cup combined lobster meat (from knuckles, body, and walker legs) and coral roe from 6 1¼ lb. female lobsters*, cold water cooked method** (see below), shucked. After removing the tail vein, cut tails into 1-inch chunks, leaving claws whole. Reserve claw and tail meat and refrigerate until needed.
2 Tablespoons extra-virgin olive oil (need total of 4 Tablespoons extra-virgin olive oil for complete recipe)
½ cup water
½ cup All-Purpose flour for rolling out pasta (or more depending on pasta stickiness)
6 quarts water for cooking pasta
1 Tablespoon table salt for seasoning cooking water
1 Tablespoon olive oil for cooking water
Reserved lobster claws and tail meat from 6 lobsters
12 large dry sea scallops – with muscle removed
2 pounds mussels – cleaned and de-bearded (discard any that will not close when tapped)
2 Tablespoons unsalted butter (need total of 4 Tablespoons for complete recipe)
2 Tablespoons extra-virgin olive oil
1 Tablespoon minced garlic
1 Tablespoon fresh parsley, washed, dried and chopped
2 teaspoons fresh tarragon, washed, dried, and chopped (need a total of 3 teaspoons for complete recipe)
1½ cup dry white wine (preferably a Chardonnay or dry Sauvignon Blanc)
½ teaspoon kosher salt
¼ teaspoon ground white pepper
2 cups heavy cream
2 Tablespoons unsalted butter – cut into eight pieces
½ teaspoon kosher salt
¼ teaspoon ground white pepper
1 teaspoon fresh tarragon, washed, dried, and chopped
Early preparation – even a day in advance: Cook and shuck lobsters**.
About 2 hours prior to serving:
To Make the Lobster Pasta:
In a small food processor, add the ¾ cup combined lobster meat and roe. Process on high until the meat and roe are a paste consistency. Add the egg yolks to the paste and pulse about 6 times to mix together.
In a stand mixer fitted with a dough hook, add both flours and salt. On low speed, mix together for 5-10 seconds. Turn off, add the lobster paste/egg mixture and olive oil then start mixing together on medium-low speed. Drizzle in the water and continue mixing until the dough forms a ball, about 2-3 minutes. Turn off and scrape down, then repeat kneading the dough for another 2-3 minutes (or this can be mixed by hand in a large bowl, then kneaded until smooth). Turn off the mixer and take out the dough, wrap in plastic wrap. Refrigerate the dough for at least ½ an hour or up to a few hours.
Divide the dough into 10 pieces, then use your hand to flatten the pieces into rectangles or discs about ½-inch thick. Keep discs covered with a cloth or plastic wrap while you rolling one out. Using either a hand pasta machine or the stand mixer pasta attachment, process each disc by first sprinkling it with a little flour to keep it from sticking in the machine. On the lowest (thickest) setting, slide the disc once through the machine then fold it and process it again, sprinkling a little more flour if it seems sticky. Adjust the setting to next thinness and slide the pasta through two times without folding it; repeat this two times on the next thinness setting; and repeat until you have pasta that is about 1/8th-inch and is slightly translucent.
On a lightly floured, smooth counter or large cutting board, sprinkle the sheet of pasta lightly with flour and slice it into ¾ to 1-inch strips. Gently place the strips on lightly floured wax paper on a cookie sheet. Repeat this process until all the discs have been rolled out, cut, and are layered on wax paper on the cookie sheet. If you are not cooking the pasta right away, cover the cookie sheet lightly with plastic wrap and refrigerate until needed. This may sound complicated but it actually goes pretty quickly and is fun to do. Great project to do with dinner guests!
About ½ hour prior to serving: Begin heating the pasta water. Add 6 quarts of water to a large pot and turn on high heat.
To Make the Seafood Trio:
In a large sauté pan on medium heat, melt 2 Tablespoons butter with 2 Tablespoons olive oil. Add garlic to the pan and sauté for 1 minute. Sprinkle the scallops with salt and pepper. Increase heat to medium-high. Add wine, scallops, mussels, parsley and tarragon to the pan, cover and cook about 3-5 minutes or until the mussels have opened. Drain accumulated liquid into another large saucepan. Dispose any mussels that did not open Add lobster meat to seafood and take off heat. Cover and reserve Seafood Trio in a 200° oven to keep warm.
To Make Sauce:
In the large saucepan or sauté pan over high heat, reduce the liquid by half, about 5-7 minutes. Add the cream and reduce until slightly thickened, about 3-5 minutes. Reduce the heat to low; add the salt, pepper and tarragon, then pieces of butter one at a time to incorporate into the sauce. Simmer on low, stirring occasionally, while the pasta cooks. Stir in one cup of sauce to the Seafood Trio.
To Cook the Pasta:
To boiling water, add 1 Tablespoon salt and 1 Tablespoon olive oil. Add fresh pasta, stirring very gently. Bring to a boil and cook, stirring a few times gently, for 2-3 minutes or until just al dente. Drain pasta in colander. Add the pasta to remaining sauce and gently toss together.
In warmed individual bowls, serve a generous portion of pasta, top with Seafood Trio, making sure each person receives two lobster claws, two scallops, several mussels and some remaining lobster meat.
Suggest serving with a light salad and herbed garlic bread.
* Female Lobsters – To tell if a lobster is female – the small fins under the tail at the intersection of the tail and body will be soft and pliable if it is a female; they will be hard if it is a male.
** Cold Water Cooking Method – Next time you cook lobsters, try starting them in cold, heavily salted water (about 2 Tablespoons for large pot). With the lobsters in the pot, turn on heat to high (we use a gas turkey fryer outside) and bring to a rolling boil. This should take about 20-30 minutes, depending on how many lobsters are in the pot. For this recipe, take out 6 lobsters as soon as they come to a full rolling boil and plunge them into cold water to stop their cooking. You want the lobsters slightly under-cooked because the meat will finish cooking later. Note: We usually cook lobsters the evening before making this recipe and take out six out for this recipe and leaving other lobsters to eat that evening by boiling those lobsters just two more minutes for a traditional boiled lobster dinner. The beauty of the cold water method is the meat is very tender because all the lobsters cook at the same temperature and the lobsters weren’t shocked entering hot water.