x
Ettore

Ettore Cioccia

ImagenReceta
1 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Lobster Lumaconi with Asparagus Trigueros

30 mins
15 mins
Half
4
Favorites
Collections
Glider
Super List
Upload a picture
To print
The Lumaconi rigate is an Italian pasta native to the region of Campania and Liguria, are shaped like a snail, hence its name. It reminds us of the galets.
Learn more about Ettore Cioccia

Ingredients

4 portions
  • 1 lobster, (save the shells)
  • 1 package lumaconi pasta
  • 1 carrot
  • 1 onion
  • 2 tomatoes
  • 1 ounce cognac
  • 1 liter Water
  • salt
  • white pepper
  • 400 grams broth, of lobster (for the bechamel)
  • 60 grams flour, (for the bechamel)
  • olive oils
  • 40 grams butter, (for the bechamel)

Preparation

The first thing we are going to do is boil in a pot with water and salt with the lobster, for about 7 minutes. Next, we chill them in ice water to cut them off.
Peel the lobster, the body and the tongs, reserve everything, the meat and the husks.
Then we also boiled the lumaconi (pasta) for 8 min, drained and reserved.
To make the lobster broth: Peel the onion and the carrot and cut them into cubes, sauté them in a pot until they are poached, wash the tomatoes, cut them in the same way and add them to the pot along with the peels. Locust. Let it sauté until lightly roasted, add the ounce of cognac, flame and let all the alcohol evaporate. Add the 1 L. of water, wait for it to boil, and with a skimmer remove the remaining impurities on the surface, let it cook over low heat until it reduces by half. Remove from heat and strain into a Chinese, reserving the broth in a bowl.
To make the bechamel: Melt the butter in the same pot as before, add the flour, and with some rods stir until getting a thick and smooth cream, without lumps. Next, let's add the lobster broth that we have reserved, little by little stirring constantly, let boil to thicken a bit, add the lobster, chopped small, add salt and pepper, mix a little, remove from heat and reserve for that got cold
Assembly: We have the lumaconi, and with the help of a teaspoon we are filling it with the hot bechamel. We decorate with the wild asparagus. We can serve hot or at room temperature.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Carbonara Pasta

16 Comments

Vodka pasta

12 Comments

Green Spaghetti

39 Comments
ADVERTISING
ADVERTISING
ADVERTISING