Butter Poached Maine Lobster, Bucatini, Smoked Pork Fat, Shaved Cured Goose Breast, Sea Urchin Emulsion
I cooked the lobsters the same way I usually do, steaming them just til they're dead and red, when the meat is still raw but easily removed in one piece. Just before serving I poached the lobster chunks in butter that was held at around 160 degrees.
I cooked the bucatini in salted water til soft but still holding some texture. After straining it I threw it in a pan with hot smoked pork fat and tossed it a few times to get a nice coating on it. The fat was trimmed off of some bacon that I had smoked recently.
The sea urchin sauce started off by heating buttermilk, butter and milk in a sauce pan just until it began to steam. I removed it from the heat and grated some fresh nutmeg into it. I combined an egg yolk, salt, pepper, Uni and sherry vinegar in another container. Using a hand blender I blended this mixture together and slowly poured in the hot milk mixture to make an emulsion. The result is a silky smooth sauce with some foam that looks nice when plated.
I finished the plate by grating some cured goose breast onto the pasta. The goose was raised, killed and cured by my good friend and farmer Tom and then subsequently aged for 6 months in my basement. It was very much like bonito and served a similar purpose here adding some salt and funk to the plate.