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Lobster Angel Hair Pasta with Truffle Sauce
By Chef Thomas Chiu
Ingredients
1. Australian lobster 1pc
2. Lobster broth 150cc
3. Shallots 30g
4. Semi-dried tomatoes 30g
5. Porcini mushrooms 6g
6. Foie gras terrine 20g
7. Truffle paste 20g
8. Chives 8g
9. Butter 50g
10. Olive oil 30cc
11. Angel hair pasta 150g
12. Brandy 20cc
13. Plain yogurt 30g
14. Parmesan cheese 20g
15. Salt to taste
16. Coarse black pepper to taste
17. Cayenne pepper to taste
Directions
1. Thaw the lobster in the refrigerator.
2. Blanch the lobster body in hot water for 30 seconds, then separate the meat from the shell, remove the intestine, and cut into chunks. Set aside.
3. Finely dice the shallots, semi-dried tomatoes, and porcini mushrooms. Set aside.
4. Cut the foie gras terrine into small cubes. Set aside.
5. Cook the angel hair pasta in salted water until it reaches an al dente texture (about 70% done). Set aside.
6. Heat olive oil in a pan and sauté the shallots, tomatoes, and porcini mushrooms. Add the lobster meat and briefly sauté. Add brandy, then remove the lobster meat. Add lobster stock and reduce, then add plain yogurt and bring to a simmer. Add the angel hair pasta, seasoning with salt, black pepper, and chili powder. Before removing from the heat, stir in truffle paste, foie gras cubes, unsalted butter, and the lobster meat until evenly combined.
7. Garnish with chopped chives, grated Parmesan cheese, and a drizzle of olive oil before serving.
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