Lobster with Lumaconi Pasta and Clams

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Credit: Didier Loire
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Ingredients (4 people)

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

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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