Lobster Roe Noodles With Braised Short Rib

• four 4-inch bone-in beef short ribs
• 3 cup veal stock
• 1 cup red wine
• 2 tablespoon tomato paste
• 1/4 cup carrots, 1/2-inch dice
• 1/4 cup celery, 1/2-inch slice
• 1/2 cup onions 1/2-inch dice
• 2 sprigs thyme
• 1 teaspoon lemon juice
• salt and ground black pepper, to season
• 3 tablespoon canola oil
• 1 cup all-purpose flour
• pinch of salt
• 3 egg yolks
• 1 whole egg
• 3 tablespoon raw lobster roe
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon water
• meat from 2 lobsters, chopped into 1/2-inch pieces
• 1/2 cup beurre blanc
• 1/2 cup blanched english peas
• 1/4 cup grated parmesan
• 1 tablespoon fresh chives
• 1/4 cup sliced shiitake caps
• 3 tablespoon canola oil
• salt and pepper, to season

1. Preheat oven to 350 degrees.
2. Heat 3 tablespoons of canola oil in a sauté pan, season the short ribs with salt and pepper, and sear on all sides until well caramelized. Remove short ribs from pan and place in a baking dish that is deep enough to cover with liquid. To the sauté pan, add the carrots, celery, and onions and cook until the vegetables begin to color. Pour off excess oil and return to heat, add the tomato paste and cook for 2 minutes. Carefully add the wine and bring to a boil, add the stock and bring to a boil again. Pour over the short ribs. Add the thyme and place in a 350-degree oven for 1 ½ hours.
3. Start checking the short ribs after 80 minutes; they should be very tender and falling off the bone. When tender, remove from the oven and let cool in the liquid. After cooling for 30 minutes, remove the short ribs from the liquid. Strain off most of the liquid into a sauce pan, skim off any fat from the top, and let reduce on the stove at a simmer until cooked by a little more than half. While the sauce is reducing, allow the short ribs to rest until they are cool enough to handle and then shred off the bone.
4. Place the flour in a large bowl with a pinch of salt. Make a well in the middle of the flour.
5. In a separate bowl combine the egg yolks, whole egg, olive oil, water, and lobster roe. Pour the egg mixture into the well of the flour, and begin to slowly fold in the flour with a rubber spatula until it starts to form into a ball. Move the dough to a table and knead together for approximately 5 or 6 minutes, or until it is well mixed and has a firm, smooth feel. (For this small amount of dough, I find it easy to mix by hand, but you can also mix this in a stand mixer with a dough hook, on a medium setting. It will come together much more quickly, and will only take 4 to 5 minutes total). Wrap the finished dough loosely in plastic and refrigerate for an hour before rolling out. (Can be refrigerated for up to 24 hours before use.)
6. Divide the dough into 4 equal rectangles that are thin enough to be fed through a pasta roller. Sprinkle the extra flour on the pasta rollers to keep the dough from sticking. Put the dough through the pasta roller starting at the highest setting. Keep rolling through, lowering the setting each time until you reach the desired thinness. If you are rolling by hand, be sure to flour your rolling pin; roll to desired thinness, allowing the pasta to rest covered for 10 minutes if it becomes too difficult to roll out. Cut into fettuccini noodles. Bring 4 quarts of water to a boil, and cook the pasta for 2 minutes.
7. Warm the canola oil in a large sauté pan over medium-high heat. Sauté the shiitake caps until crispy, and drain any excess oil from the pan. Combine pasta, short ribs, lobster, and English peas in a large sauté pan, add the beurre blanc and warm through, but do not boil. Season with salt and pepper to taste. Pile the pasta high in the center of the serving bowl, drizzle the reduced short rib sauce around the edges, and top with Parmesan and chives. Serve immediately.