DEER ISLE, Maine — Chef Devin Finigan is the Owner and Executive Chef at Aragosta at Goose Cove on Deer Isle, recently named “Best Waterfront Restaurant in Maine” by DownEast Magazine. She is gearing up to re-open in May, and tonight shows us how to make one of her signature dishes at home.
Lobster Casoncelli from Aragosta at Goose Cove (serves four)
White Wine - 1/2 cup
Shallot - 1 teaspoon diced
Butter - 2 tablespoon cubed
Heavy Cream - 1/8 cup
Salt to Taste
Cooked Maine Lobster - 1 lb diced
Mascarpone - 4oz
Lemon Juice - 1 tablespoon
Lemon Zest - whole lemon
Garlic - 1 teaspoon
Parsley - 1/4 cup chopped
Garlic - 1 tablespoon
Parsley - 1 tablespoon
Lemon Zest - 1 tablespoon
16oz of your favorite dried pasta (we used rigatoni)
Combine garlic, parsley & lemon zest in a small bowl, and stir. Set aside.
Combine diced lobster meat, mascarpone, lemon juice, lemon zest, parsley, garlic & salt. Taste for seasoning, and adjust as necessary. Set aside.
Cook pasta according to package instructions in heavily salted water. Make sure to keep pasta al dente as it will be finished in the pan.
Add diced shallot and white wine to pan over medium-high heat, and reduce until roughly 2 tablespoons remain. Once reduced, stir in cubed butter until fully melted and beginning to emulsify. Add heavy cream, and continue to stir until sauce is fully emulsified, and starting to thicken. Reduce until sauce coats the back of a spoon.
Once your beurre blanc sauce is reduced, add lobster mixture to the pan and stir well to combine. Once well combined add your cooked pasta and fully incorporate with the sauce and lobster mixture. Taste, and adjust seasoning to your preference. Serve in your favorite bowl, and top with gremolata. Enjoy!