Cavatelli with Abalone with Work Sharp Culinary and Chef's Roll

Chef Mikel Anthony free-styled the first recorded Work Sharp Culinary rap to his succulent Abalone over Cavatelli with Brown Butter Lobster Sauce. Sharpen those knives!

ABALONE

INGREDIENTS
2 Abalone

METHOD

• Pound abalone with a mallet for a minute or two.
• Slice thin and keep refrigerated.
• 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

• Mix all ingredients to form a dough.
• 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

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

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