Recipe

Eid special: Try Cornish Crab on Toast and Lobster Tagliolini to lift your spirits

These to continental dishes by the chef from Bread Street Kitchen and Bar, Atlantis Dubai are delectable, to say the least
Tagliolini With Lobster
Tagliolini With Lobster
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2 min read

As you spend a muted Eid at home with family during the pandemic, we bring you two lip-smacking celebratory recipes by Chef Cesar Bartolini at Bread Street Kitchen & Bar, Atlantis Dubai to make lift your spirits.

<em>Cornish Crab on Toast</em>
Cornish Crab on Toast
Cornish Crab on Toast

Ingredients:
300 gm white cornish crab meat | 100 gm brown cornish crab meat | 4 slices of sourdough bread | 2-3 finely chopped red chillies | 2 chopped spring onions | 2 sprigs of chopped coriander | Tabasco splash | Salt to taste | 1 tsp lime juice | 1 tbsp mayonnaise | 2 tbsp sour cream | 1 head of frisee salad | 4 thinly sliced radishes | I thinly sliced pickled shallots
Method:

Pick the crab meat, add the rest of the ingredient and mix well and adjust the seasoning.
Toast bread before serving and spread the crab mix.
Garnish with the Frisee, radishes ad pickled shallots on top. Drizzle with olive oil and serve with a lime wedge.
<em>Tagliolini with Lobster</em>
Tagliolini with Lobster

Lobster Tagliolini

Ingredients:

Fresh pasta dough (makes 20 portions): 500 gm strong pasta flour | 500 gm semolina | 500ml Italian egg yolk |   Splash of water  

 Emulsion:  150 ml white wine | 150 ml extra virgin olive oil | 20 gm butter | 6 gm garlic 

Blitz all ingredients together. Also, you can buy already made fresh tagliolini or replace for dry pasta.

Garnish per portion:  1/2 a lobster meat roughly chopped (live lobster cooked in boiling water for 1’. Cool in ice water. Cut in half. Remove meat from body and claws. Keep shell for sauce) |  1/2 Chopped red chilly |  A tbsp. chopped spring onions | A tbsp. chopped parsley

Method:

·       Cook pasta for 4 minutes in salted boiling water.

·       In a pan add the lobster, chilly, spring onion, and 3-4 tbsp. of the emulsion. Bring to boil.

·       Add pasta and toss over the heat for a minute.

 

For Lobster Bisque base:    Roasted lobster and langoustine shells | 1 onion |    2 large carrots | 1 leek | 4 cloves garlic | Herb stalks (basil, coriander, tarragon) |  4 sticks lemongrass | 6 white peppercorns |  3 star anise |2 tbsp tomato puree | 250 ml brandy | 1 lt white wine | 2 lt of chicken stock | 2ltr veal stock

Method:

Caramelize off the vegetables

Add tomato paste and cook a little

Add roasted shells

Deglaze with brandy and reduce

Add white wine and reduce

Add socks, cook for approx. 35 minutes

Pass and reduce to desired consistency

Infuse with fresh herbs last five minutes

Serve and finish with lobster sauce.

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