Lobster Roe Noodles with Braised Short Rib

Lobster Roe Noodles with Braised Short Rib
Staff Writer
Lobster Roe Noodles with Braised Short Rib
Island Creek Oyster Bar

Lobster Roe Noodles with Braised Short Rib

This decadent dish from Island Creek Oyster Bar combines the finest of the land and the sea. 

4
Servings
800
Calories Per Serving
Deliver Ingredients

Ingredients

For the short ribs

  • Four 4-inch bone-in beef short ribs
  • 3 Cups veal stock
  • 1 Cup red wine
  • 2 Tablespoons 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 Tablespoons canola oil

For the noodles

  • 1 Cup all-purpose flour
  • Pinch of salt
  • 3 egg yolks
  • 1 whole egg
  • 3 Tablespoons raw lobster roe
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon water

To finish

  • 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 Tablespoons canola oil
  • Salt and pepper, to season

Directions

For the short ribs

Preheat oven to 350 degrees.

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.

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.

For the noodles

Place the flour in a large bowl with a pinch of salt. Make a well in the middle of the flour.

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.)

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.

To finish

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.

Nutritional Facts

Total Fat
41g
59%
Sugar
8g
9%
Saturated Fat
14g
58%
Cholesterol
65mg
22%
Carbohydrate, by difference
61g
47%
Protein
36g
78%
Vitamin A, RAE
129µg
18%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
236mg
24%
Choline, total
101mg
24%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
54µg
2%
Folate, total
120µg
30%
Iron, Fe
5mg
28%
Magnesium, Mg
112mg
35%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
439mg
63%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
416mg
28%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
269g
10%
Zinc, Zn
6mg
75%

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.