Lobster with Lumaconi Pasta and Clams

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


  • 20 lumaconi pasta
  • 3 1/3 tablespoons extra virgin olive oil (5 cl)
  • 3/4 ounce butter (20 g)
  • 1 shallot
  • 1 garlic clove
  • 1 bouquet garni (fresh thyme, bay leaf, parsley stems)
  • 1/2 cup dry white wine (10 cl)

Sealing Dough


Step 1: Lobster

Separate the heads from the tails of the lobsters, and set aside the heads to make a juice for another recipe.

Cook the lobsters in salted water, flavored with dried fennel and black pepper. Allow 2 minutes’ cooking time for the tails and 5 for the claws, then shell the latter while still hot.

Step 2: Pasta

Cook the lumaconi in salted water with a little olive oil for 12 minutes, drain, and rinse in cold water before placing on a cloth.

Soak the clams in salted water in the dark so they give off all of their sand. Rinse in a large amount of water.

Sweat the minced shallot in butter in a large sauté pan. Add the crushed garlic clove and the bouquet garni.

Pour the clams into a saucepan, deglaze with the white wine, cover, and cook until they open.

Drain through a colander, and collect the cooking juice. Measure out 1 cup of it and set aside.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse