意式扁面配龙虾及红虾

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意式扁面配龙虾及红虾

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Niko Romito

Il Ristorante - Niko Romito 创始人

[英文名称] Linguini lobster and red prawns

[食材运用] 红虾甜度自然、味道丰富，是优质的海虾品种，很容易与多种食材搭配。

[风味呈现] 浓郁而美味的酱汁融入了红虾、龙虾和鳌虾，这三款虾的味道精华，海鲜的层次感十分馥郁。

[出品特点] 色泽明亮，滋味香浓。手工制作的意大利扁面口感劲道顺滑，包裹着虾味与番茄浓香的酱汁，点缀欧芹、橄榄油辣椒粉和柠檬香气，入口鲜美，回味无穷。

主料

80克/gr
意式扁面/linguine

辅料

--
「龙虾和红虾浓汤/the lobster and red prawns bisque」
2千克/kg
无眼虾头/head of prawns without eyes
1200克/gr
龙虾头/head of lobster
150克/gr
大蒜/garlic
600克/gr
白洋葱丝/white onion julienne
10克/gr
欧芹枝/parsley twig
100克/gr
白葡萄酒/white wine
4克/gr
百里香/thyme
6升/lt
水/water
60克/gr
油/evo oil

调料

--
「龙虾酱/ lobster sauce」
500克/gr
浓汤/ bisque
100克/gr
番茄酱/tomato sauce
少许/some
辣椒/chilli
0.4克/gr（每600克汤放入0.4克黄原胶/0.4 gr xanthan every 600 gr liquid ）
黄原胶/xanthan
600克/gr
螯虾汤/scampi stock

做法

1
【龙虾和红虾浓汤 The lobster and red prawns bisque】将虾头放入烤箱220度烤20分钟，龙虾壳烤30分钟。///First we toast in the oven the head of prawn at 220 degrees 20 min, and the lobster shell for 30 min.
2
在平底锅中加入大蒜和橄榄油，将洋葱炒香。///In a pan cook onion with garlic and olive oil.
3
把所有的食材放入压力锅中，当压力锅开始上气后，煮40分钟。///After put it in a pressure put all the ingredients and cook for 40 min when it start to blow.
4
【龙虾酱 Lobster sauce】将龙虾和红虾浓汤、番茄酱和辣椒与黄原胶混合，最后加入螯虾汤。///Mix bisque, tomato sauce and chilli with xanthan, at the end add scampi stock.
5
【意面 Pasta】接下来准备80克意面，备用。///Prepare 80 gr pasta，leave it aside.
6
【处理龙虾 At this stage we process the Lobster】清洗龙虾，放入真空袋中，以48度的温度慢煮1小时。///Clean the lobster, place it in vacuum bag, and cook at 48 degree for one hour.
7
待其冷却并放入冰箱保存。把壳留着做酱。///Cool it down and freeze it. Keep the shell for sauce.
8
【制作红虾 For the red shrimps】将虾仁洗净，放入真空袋中，以65度的温度煮15分钟。///Clean the shrimps, place it in a vacuum bag and cook at 65 for 15 minutes,
9
等它冷却后放入冰箱保存，壳也留着做酱。///Cool it down and freeze it. Keep the shell for sauce
10
【煮面与装盘 Cook the pasta and dress for plating】主要材料准备完毕，开始煮面与最后装盘。///Finally we could cook the pasta and dress for plating.
11
在水里煮80克扁面条5分钟。///Cook in water 80 gr of linguine 5 minutes in water.
12
倒入酱汁(浓汤+西红柿酱)一起，在锅里煮5分钟。///Finish other 5 minutes in a pan with the sauce (bisque+ base tomato).
13
加入50克红虾和80克龙虾浓汤。///In the end add 50gr red prawn brunoised and 80gr lobster brunoised.
14
最后加入切碎的欧芹，橄榄油、辣椒粉，柠檬汁和柠檬皮。///Finish with chopped parsley, olive oil chili powder, lemon juice and lemon zest.
15
这道意式扁面配龙虾及红虾就完成了。///Linguini lobster and red prawns has done properly.