This Lobster Pasta With Coconut Unexpectedly Merges the Best of Italy and Thailand

Chef Grayson Schmitz, whom you may recognize from seasons 9 and 13 of Top Chef, shows Rebelle restaurant’s wine director Patrick Cappiello how to make squid ink pasta with lobster, a creamy coconut broth and pane fritto. After cooking and strategically dismantling the lobster, Schmitz combines olive oil, young coconut, lime zest, salt, pepper and lime juice. The pane fritto is prepared with calabrese chili and chopped parsley, while the squid ink pasta—which has a briny taste—is prepared with lobster stock and the coconut broth.

Patrick’s selection is a white wine from the Bordeaux region in France, which lends a rich, yet fresh and acidic complement to the dish.

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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello

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