- 4 lobsters, 1 pound (500 g) each
- 40 medium-sized Italian carpetshell clams
- 1 lemon
- 1 bunch basil
- dried fennel
- black peppercorns
- 3/4 ounce butter (20 g)
- 1/2 cup lobster stock (10 cl)
Pasta
- 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
- 1 pound flour (500 g)
- 1/2 teaspoon salt (2 g)
- 1/3 ounce sugar (10 g)
- 5 ounces egg (140 g)
- 5 ounces egg white (140 g)
- 1 1/2 teaspoons minced rosemary (6 g)
- 1 egg yolk
Instructions
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
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