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1/2 lb. crabmeat
1-1/2 tsp. parsley, chopped
1/2 egg white
2 oz. white breadcrumbs
1/2 tsp. lemon juice
salt and white pepper, to taste
1/2 lb. penne pasta, cooked al dente
3 tbsp. tomato, concassee, finely chopped
1 cup lobster stock with fennel
Fennel sprigs, as needed
Place crabmeat, parsley, egg white, breadcrumbs, lemon juice, salt and pepper in blender or food processor; process lightly to combine. Pipe mixture into pasta tubes. Place 1 layer of filled tubes in pate mold; top with layer of tomato concassee. Sprinkle with fennel. Repeat procedure to form 3 layers. Cover with stock; wrap tightly with plastic wrap. Cook in 160 degrees F water bath for about 15 minutes.
1-1/2 tsp. parsley, chopped
1/2 egg white
2 oz. white breadcrumbs
1/2 tsp. lemon juice
salt and white pepper, to taste
1/2 lb. penne pasta, cooked al dente
3 tbsp. tomato, concassee, finely chopped
1 cup lobster stock with fennel
Fennel sprigs, as needed
Place crabmeat, parsley, egg white, breadcrumbs, lemon juice, salt and pepper in blender or food processor; process lightly to combine. Pipe mixture into pasta tubes. Place 1 layer of filled tubes in pate mold; top with layer of tomato concassee. Sprinkle with fennel. Repeat procedure to form 3 layers. Cover with stock; wrap tightly with plastic wrap. Cook in 160 degrees F water bath for about 15 minutes.
