Squid Ink Fettuccine with Uni Butter and Tarragon

This savory seafood take on a classic pasta dish replaces butter with some spiced-up sea urchin and throws in a full Maine lobster for good measure.

Courtesy Alex Ageneau, chef, Petrossian West Hollywood, West Hollywood, California

Caviar-centric Petrossian offers rich strands of squid ink fettuccini laced with uni. It blends the savory nuances of urchin with the satisfying, buoyant texture of lobster. “This dish complements the Petrossian philosophy of sourcing the best ingredients possible,” says Alex Ageneau, the executive chef. “We incorporate uni from Santa Barbara, lobster from Maine and bottarga from the South of France.”

Fishing for an Aphrodisiac
Ingredients
  • 1 live Maine lobster
  • ¼ teaspoon salt
  • 1 ounce butter
  • 8 sea urchin tongues, divided
  • 1¼ teaspoons Piment d’Espelette, divided
  • 8 ounces squid ink fettuccine
  • ¼ cup low-sodium vegetable stock
  • 1 teaspoon chopped tarragon
  • 1 tablespoon chopped chives
  • Extra-virgin olive oil
Directions

Prepare large bowl of ice water, and set aside. Bring large pot of water to boil, and add salt. Immerse lobster in boiling water and cook 3 minutes, then carefully remove with tongs. Place lobster in ice water until cooled completely. Remove meat from claws, elbows and tail. Cut in ½-inch chunks, and set aside

In food processor, mix butter with 4 tongues of sea urchin and 1 teaspoon Piment d’Espelette (dried, ground Espelette pepper) to create sea urchin butter. Set aside.

Cook fettuccine in salted boiling water until just al dente. Drain, and set aside.

In sauté pan, boil vegetable stock with sea urchin butter. Toss in fettuccine, lobster and chopped herbs. Stir to coat.

Plate fettuccine. Top with remaining sea urchin, Piment d’Espelette and drizzle with olive oil. Serves 2.

Pair It

Petrossian’s Christopher Klapp, general manager, recommends a blanc de blancs Champagne, such as those from Ruinart or Louis Roederer—the bubbly’s delicate flavor profile won’t overpower the dish, while its crisp acidity and bright effervescence will cut through its richness.

Published on February 14, 2017


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