logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Butter sautéed lobster with large squid ink Cappelletti, stuffed with crab meat, Ricotta cheese and Lemon zest, served with a buttery orange sauce with zucchini and kumquats

Butter sautéed lobster with large squid ink Cappelletti, stuffed with crab meat, Ricotta cheese and Lemon zest, served with a buttery orange sauce with zucchini and kumquats

What you need:

2 fresh lobster, each 600 g

Cooking the lobster:

  • The lobster is alive so...

  • With a proper knife give the lobster a quick stab in the head where there is kind of a cross marking

Get the meat out:

  • Break off the tail and the claws

  • With a hammer, break the shell on the claws

  • Carefully peel out the meat in one piece

  • Break open the tail by squeezing it

  • Tear apart the shell and peel out the tail meat in one piece

  • Set aside

Pasta dough for Squid ink Cappelletti:

  • 150 durum flour (100g fine 50g coarse)

  • 1 egg

  • 3 egg yolks

  • 1tsp olive oil

  • 2 packs of Squid ink (4g each)

  • pinch of salt

Knead all ingredients thoroughly together and let the dough rest 1 hour in refrigerator wrapped in cling foil. Run the dough through a pasta machine to end up with a thickness of about 1 1/2 mm. Punch out circles of a diameter of 12 cm!. To "glue" the pasta together when folding, use a whipped egg and brush along the edge of the pasta pieces. Put a teaspoon filling on each and fold it that you have a "Mezzalune" then fold around that both corners meet together. Cook the cappelletti for approximately 6-7 minutes.

Filling:

  • 200 g of crab meat

  • 100 g of Ricotta cheese

  • 2 tsp lemon zest

  • 1 tsp lemon juice

  • salt and pepper

Mix all ingredients, season with salt and pepper and let cool in the fridge for 30 min. Make sure the mixture is not too wet!

Sauce:

  • 2 shallots

  • 1/2 zucchini

  • 4 Kumquats

  • 2 dl white wine

  • Fresh lemon thyme

  • 100g butter

  • 1 orange

  • salt and pepper

  • olive oil

Prepping:

  • Make desired amount of Cappelletti ( 2-3 each person)

  • Finely chop shallots

  • Finely dice zucchini ( 2-3 mm)

  • Heat 4 plates in oven (50 degrees)

Method:

  • In a pot, saute the finely chopped shallots in a lump of butter (2-3 min)

  • Add white wine and bring to a boil

  • After 5 min turn of the heat

  • Add juice of the orange to taste

  • Whisk in lumps of cold butter until the desired smoothness

  • Add the diced zucchini and quartered kumquats

  • Add small sprigs of lemon thyme

  • Season with salt and pepper

  • In the pot with boiling salted water, add the cappellettis

  • Cook for 6-7 min

  • In the meantime...

  • Melt plenty of butter on low heat in a pan

  • Add the raw lobster tail (deveined)

  • Keep pouring hot butter over the lobster until they are just ready for serving

  • Back to the cappelletti...

  • Take up the cappellettis and brush immediately with some of the buttery sauce

  • Arrange them on heated plates

  • Drizzle with sauce

  • Arrange the lobster

  • Top with a few lemon thyme sprigs

  • Serve

Fried celeriac with onion cream, beetroot, and poached egg

Fried celeriac with onion cream, beetroot, and poached egg

Oyster, salmon, sour cream and chives

Oyster, salmon, sour cream and chives

0