Recipe Instructions

Pasta:

3 egg yolks and 1 whole egg

2 cups flour

Salt

1  teaspoon olive oil

2 tablespoons water

Place the flour onto a clean worktop (kitchen counter works best). Make a well in the middle. Make sure the well is large enough to hold 3 egg yolks and 1 egg before you add these in. Sprinkle with salt and drizzle with olive oil. You can also add water at this stage, or you can wait and see if it’s needed once you start kneading the dough. Start beating the 3 egg yolk and 1 whole egg in the middle of the flour well and then slowly incorporate the flour into the mixture a little at a time . Use a bench scraper to start folding the sides of the well into the egg mixture until flour and eggs are thoroughly mixed. Knead until you end up with a nice, smooth ball of homemade pasta dough. Slightly flatten the dough ball, wrap in a plastic wrap, and refrigerate for half an hour. It’s imperative to give the pasta dough some time to rest. 30 minutes is plenty of time. You will also find that the dough will become softer as it rests.

For easiest rolling, divide your homemade pasta dough in two equal pieces. Wrap one in a plastic wrap and set aside for later. Form the other piece into a ball and roll out. Pasta must be rolled paper thin; so thin you can see your hand through the dough. Next, gently roll the dough into a tube and cut fettuccine-sized noodles out of it, unroll the noodles and voila! You have fresh pasta! Pasta should be cooked prior to adding to sauce. Under-cooked (al dente) is best so the pasta can finish cooking in the pasta sauce. (Watch the video for techniques.)

Poached Lobster Tail:

Two large lobster tails

Water (4 cups)

1 carrot

1 celery

1/2 yellow onion

4-5 bay leaves

1 whole clove

1 teaspoon whole cracked pepper

1 teaspoon sea salt

Bring water to a boil in a medium sauce pan. Rough chop the vegetables. Add all ingredients to the boiling water, cover pot and simmer at a low to medium heat for one hour keeping the liquid at a gentle boil. Remove lid, and wash the lobster tailss. Add one of them to the broth to poach for 3 minutes. (You will repeat this poaching of the second lobster tail later). Use tongs to remove tail from the broth, let it cool a bit and then gently remove the shell, keeping the lobster meat intact. Reserve this veggie-lobster stock. When cooking the second tail, baste  with ORGANTICA cannabis butter and finish with a few drops of fresh lemon before plating.

Red Chile Butternut Lobster Sauce

Part 1 – Lobster Sauce

1/2 yellow onion, finely chopped

1 poached lobster tail, finely chopped

Lobster stock (use half of the reserved stock/broth from cooking the first lobster tail and save the rest in the pot to cook the second tail)

4-5 bay leaves

Whole cracked pepper

Salt

Heavy cream

Organtica medicated Cannabutter

Part 2 – Red Chile Butternut Sauce

1 Butternut squash, roasted, peeled and diced small

1/2 yellow onion, finely chopped

Vegetable stock

3-5 dried red chile pods (remove stems, seed and chop up)

Whole cracked pepper

4-5 bay leaves

Salt

Heavy cream

Organtica Cannabis butter

Use two medium sauce pans to gently sauté each 1/2 cup of the diced onion in each pan with vegetable oil until onions start to caramelize. Add bay leaf (4-5) into each pan. Add a teaspoon of cracked black pepper into each pan. In one pan, de-glaze with the reserved lobster stock. In the other pan, de-glaze with vegetable stock. Bring both to up to a simmer and then add the roasted butternut squash and red chile pods to the pot with vegetable stock and add one chopped lobster tail to the lobster stock. Let sauces slow cook on a low heat for 30 minutes. Use a ladle with holes to fish out bay leaves from both sauces. Add 1/2 qt cream to both sauces and continue to simmer while stirring in. Cut the heat on both sauces.

Combine the 2 Sauces
Let the sauces cool down, marry them together and combine in a blender or food processor a little at a time to prevent creating a frustrating mess all over the counter. Strain in a fine mesh strainer or chinois. Sauce should be smooth and consistent. Return to a medium sauce pan and bring to a simmer. Add one quarter stick of cold, unsalted butter and two tables spoons of cold Organtica cannabis butter and slowly whisk into sauce, emulsifying the sauce as you go.

In a sauté pan, add one to two ladles of your combined Red Chile Butternut-Lobster Sauce and bring to a simmer. Add 5 ounces of the homemade pasta. Toss so pasta is evenly coated. Poach the second lobster tail in the reserved broth at the same time you add pasta to the sauce so they both finish cooking at the same time and can both be enjoyed hot. Smear a spoonful of sauce on a dinner plate, place pasta in the middle and serve the lobster tail on the top. Dish can be made without cannabis butter but that’s no fun. Serve and enjoy!