Lobster Lumaconi with Green Asparagus
Lumaconi rigate is an Italian pasta originating from the regions of Campania and Liguria, shaped like a snail, hence its name. It reminds us of galets.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 lobster, (save the shells)
- 1 package lumaconi pasta
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- 1 ounce cognac
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- 400 grams broth, of lobster (for the béchamel)
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Preparation
30 mins
15 mins
Medium
- The first thing we will do is boil the lobster in a pot with water and salt for about 7 minutes. Next, we cool it in ice water to stop the cooking.
- We peel the lobster, both the body and claws, reserving everything, the meat and the shells.
- Next, we also boil the lumaconi (pasta) for 8 minutes, drain, and set aside.
- To prepare the lobster stock: Peel the onion and carrot and cut them into cubes, sauté in a pot until softened, wash the tomatoes, cut them in the same way, and add them to the pot along with the lobster shells. Let it sauté until slightly toasted, incorporate the ounce of cognac, flambé, and let all the alcohol evaporate. Add 1 L. of water, wait for it to come to a boil, and with a slotted spoon, remove the impurities that remain on the surface, let it simmer until it reduces by half. Remove from heat and strain through a fine sieve, reserving the stock in a bowl.
- To prepare the béchamel: Melt the butter in the same pot as before, add the flour, and whisk until you achieve a thick, smooth cream without lumps. Next, gradually incorporate the reserved lobster stock while stirring continuously, let it boil to thicken a bit, add the chopped lobster, adjust with salt and pepper, mix a little, remove from heat, and set aside to cool.
- Assembly: Place the lumaconi, and using a small spoon, fill them with the hot béchamel Garnish with the green asparagus. We can serve hot or at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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