- 340 grams carrot puree
- 2 eggs
- 25 grams heavy cream
- 100 grams water
- 900 grams all-purpose flour
- Garnish & Stock
- 6 lobsters
- 2 tablespoons canola oil
- 2 carrots, peeled and diced
- 1 onion, diced
- 2 celery stalks, leaves removed, diced
- 2 tablespoons tomato paste
- 1⁄2 cup butter, cubed
- 1 pound morel mushrooms, cleaned and halved
- 1 cup shelled spring peas
- Nasturtium leaves and flowers
“Nasturtium leaves add a nice pepperiness to a dish, and the flowers add a little extra color without too strong of a flavor. I source these and other edible flowers from a Mennonite farm cooperative in Lancaster County. For the morels, I like to use the dark varieties from Oregon when available because they have a little more earthiness and a stronger flavor. Otherwise, for lighter dishes and when in season, I use local, sandy morels that are blonder in color and closer to the size of your pinky.”
—Chef Marjorie Meek-Bradley, Ripple, Washington
- In a large bowl, combine the puree, eggs, cream, and water.
- Add the flour to a stand mixer; turn on low speed.
- Add the puree-egg mixture; continue to mix until a solid ball forms.
- Remove from mixer; knead the dough on a floured surface for 2 minutes until elastic. Wrap in plastic and refrigerate, at least 1 hour.
- Cut dough into smaller balls and roll into 1⁄2-inch logs. Feed through a pasta maker fitted with a cavatelli crank.
Garnish & Stock
- Remove the lobster tails and claws, reserving bodies.
- Blanch tails in boiling water for 2 minutes; chill in an ice bath.
- Bring water back to a boil; add claws. Turn off water; let sit for 5 minutes.
- Transfer claws to a separate ice bath. Once cooled, remove lobster meat from the shells; cut into small pieces.
- Remove the green “tomalley” from the remaining lobster bodies. Add oil and bodies to a large pot over medium-high heat.
- Add the carrots, onion, and celery; cook until lightly browned.
- Add tomato paste, cook 30 seconds, then stir to coat.
- Cover completely with water; simmer 45 minutes. Strain; continue to simmer until reduced by half. Set aside.
- Blanch cavatelli in a large pot for 1 minute.
- Strain; divide evenly among bowls.
- In a large skillet over medium-low heat, heat 1 cup of the lobster stock.
- Add butter, one cube at a time until sauce is smooth and coats the back of a spoon. Add the pasta, mushrooms, lobster meat, and spring peas. Continue to cook until just heated through.
- Top pasta evenly with sauce and garnish; decorate with nasturtium leaves and flowers.