Michael Voltaggio’s Lobster Scampi and Daikon Spaghetti | Bobby’s Triple Threat | Food Network

Michael is on a mission to redeem his lobster scampi that lost to Scott Conant! In this version, veggie pasta made from spicy daikon radish lends a cacio e pepe vibe to the dish.
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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Lobster Scampi and Daikon Spaghetti
Recipe courtesy of Michael Voltaggio
Level: Intermediate
Total: 1 hr
Active: 30 min
Yield: 1 to 2 servings

Ingredients

Panko Topping:
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 clove garlic, crushed
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper

Lobster and Daikon:
1 quart lobster or shellfish stock
1 Maine lobster tail
1/2 large daikon radish
2 cloves garlic, minced
1 tablespoon Calabrian chile paste
1/4 cup white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, cold
1 lemon cheek (from 1 lemon; see Cook’s Note)
1/4 cup fresh flat-leaf parsley, chopped

Directions

Special equipment: a vegetable sheeter

For the panko topping: Add the butter and garlic to a pan and cook over medium-low heat until the butter melts and bubbles, the bubbles subside and the butter turns brown and smells nutty, about 2 minutes. Add the panko and cook until toasted and golden, another 2 minutes. Season with salt and pepper. Drain the crumbs, reserving the brown butter. Transfer the crumbs to a paper towel-lined plate to dry.

For the lobster and daikon: Simmer the shellfish or lobster stock in a saucepan until reduced to about 1 cup, 35 to 40 minutes. Keep warm on the stove.

Bring a pot of water to a boil. Insert a skewer lengthwise through the meat of the lobster tail (keeping the shell on). Blanch the lobster tail in the boiling water until the shell is red and the meat is almost cooked, about 6 minutes. Let cool, then remove the meat from the shell and cut in half lengthwise into 2 pieces that resemble large shrimp; reserve.

Put the daikon through a vegetable sheeter. Fold the long sheet of daikon over itself to create 10- to 12-inch folds, cut the edges off (that have the peel) and then cut into spaghetti-size noodles.

Heat a large sauté pan over medium and add 2 tablespoons of the reserved brown butter. Add the lobster and garlic to the pan and sear the lobster for 2 minutes. Add the Calabrian chile and sauté for a few minutes. Deglaze with the white wine and scrape up any flavor bits. Add the daikon noodles and 1/2 cup of the reduced stock and season with salt and pepper. Cook until just warmed through, about another 2 minutes. Finish with the butter, a squeeze of the lemon cheek and a sprinkle of chopped parsley. Plate and top with the brown butter panko.

Cook’s Note
To cut lemon cheeks, stand a lemon vertically on a cutting board. Cut down one side from top to bottom, avoiding the core and seeds, to make a “cheek” (like you would with an apple to avoid the core). Repeat with a second side (you can get 4 cheeks from 1 lemon).

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Michael Voltaggio’s Lobster Scampi and Daikon Spaghetti | Bobby’s Triple Threat | Food Network


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