Wednesday, May 11, 2011

Pasta Nero di Seppia with Champagne Lobster Sauce and Mango Chhena and Greek Yoghurt Mousse with Mint Foam.....

 Pasta Nero di Seppia with Champagne Lobster Sauce
Mango Chhena and Greek Yoghurt like Mousse with Mint Foam

Summer is around the corner....we are full of light now!!.... the sunrise is at 5:30 am and the sunset at 9:30 pm!!....Therefore, life is getting busy here.......parks, bikes, and barbecues are now part of our daily life....

One of our friends was living the city, and I prepared for him this farewell dinner.....

Pasta Nero di Seppia with Champagne Lobster Sauce

500 grams of squid ink pasta
2 lobster
2 cups of cream (33%)
150 grams of cherry tomatoes
1/2 cup of green peas (cooked)
2 shallots (chopped)
1 cup of champagne
7 fennel seeds (it adds an anise-like flavour that goes very well......)
2 tablespoons of butter
Sea salt
Olive oil

Cook the fresh lobster as I did for Christmas, or cook it the way you are use to cook it. Set aside, and take the meat out carefully. Cut the meat in pieces, leaving the lobster claw aside for decoration.

Cook the squid ink pasta until al dente.

Wash the cherry tomatoes, cut them in half, and place them in a oven proof dish. Season them with salt, pepper, and olive oil.  Roast them (about 10 minutes at 425F). Set aside.

In a pan, melt the butter, and fry the shallots. Add the fennel seeds. Incorporate the champagne, and let it evaporate the alcohol. Add the cream, and the green peas. Season it with salt, and pepper. Simmer at low heat for 10 minutes. Incorporate the pieces of lobster meat to maintain them warm.

Drain the pasta, add the champagne cream sauce and stir it carefully. Decorate with roasted cherry tomatoes, and the lobster claws....ENJOY!!


Mango Chhena and Greek Yoghurt like Mousse with Mint Foam

This is a very simple combines whipping cream, chhena (that is an Indian cottage cheese to make desserts), and Greek is surprisingly refreshing and very creamy......

1 cup of whipping cream (33%)
100 grams of chhena (you can use unsalted ricotta or mascarpone cheese)
50 grams of Greek yoghurt
120 grams of mango pulp
4 tablespoons of powder sugar


Mix the Greek yoghurt, chhena, and mango pulp. Reserve it. Beat the whipping cream until foamy, add the sugar.  Incorporate slowly the mango mix. Distribute on glasses, put foam mint on top, and decorate it with  a strawberry skewer.


  1. es impresionante la receta y no tengo palabras para hablarte de las fotos.
    Me ha encantado, es una maravilla leerlo.


  2. Tu amigo se irá con un gratísimo recuerdo ;)

    Besinos guapa.

  3. Rico plato y acompañado de esa espuma todavia mas, bssssssss.Sefa