Chef Big DA stunning marriage of high-end coastal BBQ and refined Italian pasta. Butter-poached lobster tails finished over glowing embers, served atop hand-rolled tagliolini tossed in a rich, briny sea urchin emulsion.
In a small copper saucier, melt 1/2 pound of butter over very low heat. Add the split lobster tails and poach gently until just opaque, about 6-8 minutes. Remove lobster and set aside.
Keep the butter temperature between 160°F and 175°F for the perfect texture.
Prepare your offset smoker or grill for two-zone cooking using oak wood. We want a clean, blue smoke.
Ensure the wood is bone-dry to avoid acrid creosote.
In a blender, combine the remaining 1/2 pound of softened butter with the sea urchin uni. Pulse until a smooth, vibrant orange emulsion forms. Season with a pinch of salt.
The uni adds a deep, mineral sweetness that mimics the 'ocean's butter'.
Place the poached lobster tails directly over the hot embers for 60 seconds per side to develop a light char and a hint of smoke. Remove and keep warm.
This is about aromatics, not further cooking.
Boil the fresh tagliolini in heavily salted water until al dente, about 2-3 minutes. Drain, reserving 1/4 cup of pasta water.
Fresh pasta waits for no one—be ready to toss immediately.
In a large pan, sauté the garlic in a tablespoon of uni butter until fragrant. Deglaze with white wine and reduce by half. Whisk in the remaining uni butter and the reserved pasta water to create a glossy, high-viscosity sauce.
The emulsion should coat the back of a spoon perfectly.
Toss the pasta into the sauce. Plate into nests and top with the oak-kissed lobster tails. Garnish with lemon zest and minced chives.
Serve on warmed plates to maintain the emulsion's integrity.
The key to this dish is the emulsion of the sea urchin into the butter—do not let it boil or you'll lose that delicate oceanic nuance. The lobster should be just kissed by the smoke; overdoing it will mask the sweetness of the meat. Use a high-quality Japanese carbon steel knife for the chive chiffonade to avoid bruising the herb.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.