The Sauce:
Seafood of choice such as lobster claw or tail, shrimp, or scallops- Enough for 4 people
1 cup Heavy cream
1 Shallot
3 cloves Garlic
¼ cup pinot grigio
1 cup Cherry tomatoes sliced lengthwise
1 teaspoon lemon zest
2 tbsp of fresh chopped basil
2 tbsps Butter (or more)
Salt and pepper to taste
2 tbsp Dat’l Hook Ya Sauce
Dat’l Hook Ya blackened seasoning
Olive oil
The Pasta:
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
1 tsp Kosher salt
2 tbsp water
The Pasta:
Put the flour in a large bowl 10 inches wide or more and make a well in the center. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
With a fork, in the well beat the eggs together with all the other ingredients until mixed. Now using the fork, begin to incorporate the flour into the egg mixture. Don’t worry about the lumps. Begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
Remove the course dough ball from the bowl and place onto a dry lightly dusted with flour surface. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 15 minutes depending on your experience. Put your body weight into it, you need to knead! This is where the perfect texture of your pasta is formed. Get in there!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
Once rested a hour, cut off a baseball size and roll flat with a rolling pin. If you have a pasta machine, you got it from here. If not, there is some work to do! Keep rolling the pasta on the flour dusted surface until it is a large thin sheet about 1/8 inch or less thick. Do not make it too thick so keep rolling! Trust us, it will be worth the effort. Once you have a large thin sheet, lightly dust the top of the dough sheet. Next roll the sheet into a log, loosely and then cut the log perpendicularly about 1/8 inch wide. They will look like pinwheels that unfold. Repeat these steps until you have the quantity of pasta you need. Watch our Instagram for this step. Salt some water and boil around 3 min or until the consistency you prefer. Such good pasta! If making with the sauce below, don’t boil the pasta until you are in the deglaze step.
The Sauce:
Break down the lobster or your seafood of choice. Sprinkle on Dat’l Hook Ya blackened seasoning until lightly coated. If using precooked lobster from the store, such as claws, just season and set aside. If using uncooked seafood, bring a medium sized pan to medium heat, add 1-2 tbsp olive oil and cook seafood until ¾ complete. It will finish cooking in the sauce. Remove seafood from heat and set aside.
To the same pan on medium heat, add in more olive oil if needed and the minced shallot. Cook until slightly clear about 2 min. Add in the garlic and cook until fragrant, about 1 min. Next add in the sliced cherry tomatoes and Dat’l Hook Ya sauce. Cook until the tomatoes are blistered, about 5-8 min.
Deglaze the pan with pinot grigio and reduce the wine by half. Stir frequently. Next add in the seafood, basil and heavy cream. Cook for 2-3 min to thicken the sauce. Reduce heat to low and add in the lemon zest and butter. Mix until the butter is melted and then add the homemade pasta.
Mix the sauce with pasta and seafood and get ready to plate. Garnish with more lemon zest or lemon juice, fresh chopped chives or Parmesan cheese on top. Get ready for some amazing flavors.