Michael Voltaggio's Lobster Scampi and Daikon Spaghetti | Bobby's Triple Threat

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. #BobbysTripleThreat #BobbyFlay #FoodNetwork #MichaelVoltaggio #LobsterScampi Watch Michael on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3yT6uLB 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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). Copyright 2024 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Michael Voltaggio's Lobster Scampi and Daikon Spaghetti | Bobby's Triple Threat | Food Network https://youtu.be/CnqVBd7Yx3g