L’Artisan: Creamy Lobster & Premium Mushroom Bucatini
with Lemony Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
1120 /serving
Cloud-tender and buttery sweet, lobster is always a luxury treat. Combining these pink seafood nubs with cream, demi-glace and a splash of lemon juice only amplifies the delicate flavour. Meanwhile, using garlic-sautéed shimeji mushrooms and tasty dried premium mushrooms is a way to get playful with texture. Just toss in al dente bucatini for an Artisan hole in one! Balance each decadent plate with acidity and rusticity from a salad of gently massaged kale in a zesty fresh lemon vinaigrette.
We will send you:
- 225g Pre-cooked lobster meat
- 2 Garlic cloves
- 7g Dried mushrooms (porcini or shiitake)
- 1 Lemon
- 1 Bunch of red kale
- 150g Shimeji mushrooms
- 225g Bucatini
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 10g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Lobster, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium heatproof bowl
Total Fat
52 g
Saturated Fat
17 g
Sodium
810 mg
Total Carb
117 g
Sugars
10 g
Protein
52 g
Fibre
12 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Transfer 1 cup boiling water (double for 4 portions) to a medium heatproof bowl. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, to the bowl of boiling water, add the dried mushrooms. Set aside for at least 10 min. to rehydrate. Remove the kale leaves from the stems; tear the leaves. Remove the bottom of the fresh mushrooms; separate the mushrooms. Zest and juice the lemon. Mince the garlic. Pat the lobster dry with paper towel; season with ½ the spices and S&P.
Sauté the fresh mushrooms
In a large pan, heat a drizzle of oil on medium-high. Add the fresh mushrooms, ⅔ of the garlic, the remaining spices and S&P. Sauté, 3 to 5 min., until softened.
Make the salad
Meanwhile, in a large bowl, combine ⅔ of the lemon juice, ½ the lemon zest, the remaining garlic, 3 tbsp oil (double for 4 portions) and S&P. Add the kale and massage, 1 to 2 min., until softened.
Make the sauce
Reserving ½ the liquid, drain and roughly chop the rehydrated mushrooms. To the pan of fresh mushrooms, add the lobster, cream, demi-glace, rehydrated mushrooms, reserved mushroom liquid, the remaining lemon juice and S&P. Cook, stirring frequently, 2 to 3 min., until the sauce has thickened and the lobster is heated through. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Combine the pasta & serve
To the pan of sauce, add the pasta, 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until coated and combined. Divide the pasta between your bowls. Garnish with the remaining lemon zest. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
