The key to this dinner is the timing – the lobster tail only needs a few minutes to steam and a few minutes to broil the butter on top and the pasta only needs a few minutes in the boil and a couple minutes frying in the sauce. The pasta took a while, including the rest and rolling it out by hand. I employed a chitarra to cut the noodles, which takes a while – even if you employ a mixer.
- 100 grams Duram Hard Wheat
- 100 grams All Purpose White Flour
- 2 Eggs
- Pinch salt
- Splash Olive Oil
Mix and knead, rest for at least 20 minutes in an oiled bowl and then roll-out and cut on the chitarra. Let them dry in small swirled heaps.
Mix ground pork with spices – Italian or your choice – and mix about a pound with one egg and 1/4 to 1/3 cup seasoned breadcrumbs – form into balls and coat the outside with breadcrumbs. Fry in a dry non-stick pan till all sides are basically browned. Place in a shallow pan lined with tin foil and place in oven.
Clean the romanesco and toss in light olive oil and seasoning salt – I used Gramma D’s. Place in shallow pan and put in oven.
Dice some shallots, sweet peppers and fry in a small knob of butter, cook until tender then puree with some warmed milk, strain and reduce over low heat.
Bring steaming pan to a boil and steam the tails for three minutes. Cut them down the center of the top of the tail and separate from the shell. Lift and place in the clutches of the tail shell. Sprinkle with a dap of olive oil, and a dash of Old Bay, place under broiler.
The noodles will need plenty of room in the water and only a few minutes, so plan on babysitting them.
I let the noodles fry in the non stick pan for a minute after I tossed it in the sauce, in part to dry them out and in part to keep them warm.