Lobster casserole with truffle and lumaconi
Cooking requires freedom. I do not like dogma because it freezes tradition into a process of sterile repetition. I am even less fond of the confusion arising from chaotic combinations. Wonderful product is available everywhere and talent is the world’s most evenly distributed asset. In this recipe, the Atlantic lobster and Mediterranean lumacomi pasta shells form a harmonious association. Freedom, in this case, was to arrange their meeting.
- 15 black peppercorns
- 1 bunch fennel stalks
- 1/2 head garlic
- 2 1/2 tsp (10 g) coarse salt
- 1 star anise
- 2 sprigs thyme
- 4 Brittany lobsters, 1 lb2 oz (500 g) each
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) butter
- 4 cups (1 L) lobster fumet
- 3 1/2 oz (100 g) black truffle
- 20 lumaconi pasta shells
- 20 confit tomato petals
- Fleur de sel (sea salt crystals)
- Freshly ground black pepper
Prepare the sealing pastry
Step 1: Prepare and cook the lobsters
Heat a large saucepan of water; add the peppercorns, fennel, garlic, coarse salt, star anise, and thyme. Simmer gently for 10 minutes.
Twist off the lobster claws at the joint near the head. Separate the heads from the tails. Insert a trussing needle into each tail to keep it straight while cooking.
Use female lobsters, as they have the most roe. You will be able to recognize a female because the first pair of swimmerets on the underside of the tail is soft and feathery.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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