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
CAVATELLI
INGREDIENTS
500 grams AP Flour
500 grams Semolina
20 grams Tumeric
500 grams Eggs
20 grams EVOO
20 grams Salt
METHOD
SAUCE
INGREDIENTS
1-2 heads Lobster Shells
4 oz Brown Butter
1 tbsp Red Miso
Prawn Shells
Cold Butter or Xanthan Gum
METHOD
TO ASSEMBLE
INGREDIENTS
Garlic
Ginger
Lobster Stock
Green Onion
Celery Leaves
Abalone, torched
Orange Zest
PLATING METHOD
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.
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