YIELD: 24 servings
3 lbs. angel hair pasta (can be whole grain or fortified pasta)
12 (1½ lb.) whole lobsters, freshly killed
2 medium chopped white onions
1 chopped leek
1 medium chopped carrot
2 ribs chopped celery
2 bay leaves
2 sprigs fresh thyme
12 ears shucked corn
1 small finely diced white onion
¼ cup olive oil
1 cup dry white wine
1 qt. warm heavy cream
1 medium bunch minced fresh chives
2 Tbsps. butter
6 roasted, julienned red bell peppers
3 seeded, julienned ripe tomatoes
3 medium bunches finely minced fresh chives
1. Cook the pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta fl at on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in. Store in zip-top bags or sealed plastic containers and refrigerate to use within several hours.
2. In a stockpot, combine 5 gallons of water with the onions, leeks, carrot, celery, bay leaves and thyme. Bring them to a simmer for 45 minutes. Strain out the vegetables and bring the court bouillon back to a boil. Cook the lobsters for 14 minutes and remove them. Let cool, remove meat and slice into bite-size pieces.
3. Roast the corn at 350°F degrees until lightly browned. Slice the kernels off the cobs.
4. Saute the onion in olive oil until translucent. Add the wine and reduce until it is dry. Add the cream and corn kernels and reduce liquid by half. Puree the sauce until smooth. Adjust the seasoning with salt and pepper and slowly whisk in the butter.
5. For each serving, to order: Reheat 1 cup of pasta in simmering water. Drain and toss with ¼ cup of the sauce, ¼ cup roasted peppers and 2 Tbsp. tomatoes, until they are warmed through. Plate and top with some of the lobster. Garnish with chives.
Recipe: Chef Matthia Accurso, UMass Dining