{"id":110121,"date":"2020-05-29T13:01:32","date_gmt":"2020-05-29T17:01:32","guid":{"rendered":"http:\/\/summerofjim.com\/?p=110121"},"modified":"2020-05-29T13:01:32","modified_gmt":"2020-05-29T17:01:32","slug":"lobster-cacio-e-pepe-2018-domaine-paul-pillot-bourgogne-blanc","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=110121","title":{"rendered":"Lobster Cacio e Pepe & 2018 Domaine Paul Pillot Bourgogne Blanc"},"content":{"rendered":"\n

On a couple of levels\nthis recipe is a perfect fit<\/em>.  First, consider what follows as a variation to\nthe literary tale of Mr. Jack Sprat and his Missus.  But neither fat nor lean<\/em> need detain us in telling the story that unfolds.   This<\/em> story involves the consumption of\nlobster, and more specifically, the preferential parts of a cooked lobster for\nthe eating.   Sandy, you see, can think of nothing better\nthan to detach the tail and claws & put them to the side in order to focus her\nactivity on the remaining carapace & little feelers\u2026 which she proceeds to\ndismantle, pick, crunch, smash & chew her way thru with a medieval\nrelish.  It\u2019s not as if she wouldn\u2019t eventually<\/em> turn her attention to the\nclaws and tail.  But why suffer the\ndistraction?  Particularly if she can consign\nthose parts to some other party?<\/p>\n\n\n\n

This is where I come\nin.  Although I am well trained in eating\na complete  lobster, I prefer to direct\nfull enthusiasm to scarfing down the tail and claws, leaving the rest to a\ndesultory post script.  I think you see\nwhere this going.  Years ago we, that is Sandy\n& me, settled into a beautiful accord: the Pact of 71 Woodbury Hill<\/strong>, wherein I trade my carapace and feelers\nfor Sandy\u2019s tail and claws.  Each of us\nsees this as hitting the \u201clobster lottery.\u201d \nQuod erat demonstrandum<\/em>\u2026 a\nperfect fit.<\/p>\n\n\n\n

And so it remained\nfor many years.  Sadly, of recent, I have\nnot been upholding my end of the bargain. \nGone are the days when I could without blush, polish off the two tails,\nfour claws\u2026 and <\/em>an andouille sausage,\nan ear of corn, a small red potato, a good portion of clams and maybe a chicken\nthigh (all part of our steamed in beer clam bake &<\/strong> washed down with a bottle<\/em>\nof a crisp white wine).  Now?  I\u2019m lucky if I can finish off one tail, two\nclaws, a side of slaw and a glass of Muscadet. \nSandy?  She continues to render\nher two lobster bodies into rubble\u2026 her finished plate is a scene reminiscent\nof what Berlin looked like in April 1945.<\/p>\n\n\n\n

I have come to\nterms with my diminished capacity for chowing down.  But it does leave an unresolved matter of what\nto do with the surplus tail and claws? \nHaving been nurtured on fresh  hot\nbuttered lobster rolls from Jimmies of Savin Rock, I consider cold lobster\nsalad as a supremely inappropriate use of leftover tails and claws.  Cue the recipe for \u201cLobster Cacio e Pepe\u201d!  It\u2019s an enhanced version of a classic pepper\nand cheese pasta dish that uses, wait for\nit<\/em>, lobster tail and claw meat! Further, this recipe is designed \u201cfor two\u201d!\n Yes! The dots are connected! Another perfect fit<\/em>!<\/p>\n\n\n\n

For wine I have\nselected Bourgogne Blanc from a small Domaine in Chassagne-Montrachet.  The wine has a perfect depth of flavor that\npairs superbly with the pepper and cheese in the pasta, yet without\noverpowering the supple lobster meat. \nThe wine angels in heaven are smiling.<\/p>\n\n\n\n

Domaine\nPaul Pillot Bourgogne Blanc \u201918 (Burgundy, France)
\n<\/strong>Domaine Paul Pillot, today one of the finest\naddresses in the C\u00f4te de Beaune, has been directed since 2004 by the young and\ndynamic Thierry Pillot. The Domaines wines are characterful, elegantly textural\nand mouthwateringly incisive.  The\nBourgogne Blanc is sourced from Villages vineyards in Chassagne (60%) and\nRemigny (40%), and therefore must be classified as Bourgogne.  But there is nothing \u201cordinary\u201d in the\nfinished wine.  Fermented and aged in\n350L barrels (10% new) for 12 months + 6 months in tank before bottling.  The 2018 hits all the quality notes: elegant,\nfinesse driven with surprising complexity for a Bourgogne. Pale in hue, the wine\nhas an inviting scent of freshness that leads to a palate that has a soft\ncomplexity of light hazelnuts and lemon rind. \nA clean dry finish that is kissed with a subtle wet stone minerality.  An excellent value in this Domaine\u2019s terrific\nportfolio.<\/p>\n\n\n\n

LOBSTER CACIO e PEPE<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


\nIngredients<\/strong>
\n6 ounces of Tanqueray Gin
\n\u00bd ounce of Noilly Pratt Dry Vermouth
\n\u00bd lb of uncooked spaghetti
\n1 \u00bd cups of lobster meat, cut into chunks
\n2 tbsp unsalted butter
\n2 \u00bd oz pecorino Romano cheese, grated (about a \u00bd cup, plus 2 tbsp)
\n1 tsp fresh ground black pepper
\n\u00bd tsp kosher salt
\n1 tsp chopped fresh tarragon<\/p>\n\n\n\n

Directions
\n<\/strong>1. Put gin and vermouth into a glass pitcher,\nfill with ice, stir vigorously while incanting, \u201cYou who know all, thank you\nfor providing us juniper and all the other obscure ingredients responsible for\ncreating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of\nadmirable size.  Skewer the olives on one of those tacky cocktail swords,\nplace in glass. Immediately begin consuming.  Now you can begin the food\nprep, and the cooking!<\/p>\n\n\n\n

2. Cook spaghetti according to directions on\nthe box. Put lobster chunks into the base of a colander.<\/p>\n\n\n\n

3. Drain cooked spaghetti over the lobster in\nthe colander, reserving a \u00bc cup of cooking water.<\/p>\n\n\n\n

4. Melt butter in a large skillet over\nmedium-high heat.  Add cheese, pepper,\nsalt and the \u00bc cup of cooking water, stir, mixing well & cheese melted.  Add the spaghetti and lobster to the\nskillet.  Mix to coat the spaghetti.
\n
\n5. Serve and garnish with tarragon.<\/p>\n\n\n\n

n.b.<\/strong> The recipe also suggested that more cooking\nwater (and additional \u00bc cup) could be added to create a \u201ccreamier\u201d sauce, although\nI like it the way it is.  As you can well\nsee, this is a very simple recipe, and I have to believe that it is scalable to\naccommodate more people sitting at the table. <\/p>\n","protected":false},"excerpt":{"rendered":"

On a couple of levels this recipe is a perfect fit.  First, consider what follows as a variation to the literary tale of Mr. Jack Sprat and his Missus.  But neither fat nor lean need detain us in telling the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-110121","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110121"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110121\/revisions"}],"predecessor-version":[{"id":110123,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110121\/revisions\/110123"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110121"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}