Capellini Pesto and Chargrilled Lobster

About Capellini Pesto and Chargrilled Lobster

Ingredients

• Capellino pasta 4 cups
• Pesto 4 tbsps
• Lobster 1
• Red chilli powder 2 tsps
• Borges extra virgin olive oil 4 tbsps
• Lemon juice 4 tsps
• Sea salt to taste
• Black peppercorns, crushed to taste
• Light olive oil 4 tbsps
• Garlic, chopped 2 to 3 tbsps
• Parmesan cheese, grated 4 tbsps
• Borges olives, sliced 4 tbsps
• Fresh basil leaves, torn 4 tsps

How to Make Capellini Pesto and Chargrilled Lobster (Stepwise Photos)

Method

1. Cut the lobster into half vertically and keep on a baking tray. Add red chilli powder, Borges extra virgin olive oil, lemon juice, sea salt and crushed black peppercorns and rub in gently. Set aside to marinate for 15 minutes.
2. Preheat oven to 170º C.
3. Keep the tray in the preheated oven and cook for 10 minutes
4. Boil sufficient water in a deep non-stick pan, add salt and mix. Add capellini pasta and cook till al dente. Drain and refresh in cold water.
5. Heat olive oil in another deep non-stick pan, add garlic and saute till golden. Add pasta and pesto and toss well. Add parmesan cheese and toss.
6. Transfer the pasta on a serving platter. Take the lobster out of the oven and place it on the pasta.
7. Garnish with black olives and basil leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps