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

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

Chef Mikel Anthony had a blast free-styling 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

  1. Pound abalone with a mallet for a minute or two.
  2. Slice thin and keep refrigerated.
  3. 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

  1. Mix all ingredients to form a dough.
  2. 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

  1. Make a broth with the lobster shells. Reserve some for later and blend the rest of the broth with the prawn shells.
  2. Strain through a chinois or fine strainer.
  3. Place in clean Vitamix blender and blend with brown butter and red miso.
  4. 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

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

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