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Recipe

Lobster Lumaconi with Asparagus Trigueros

30 min
15 min
Not so easy
3
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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.

Ingredients

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

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    412
    kcal
    21%
    Carbohydrates
    42.9
    g
    14%
    Proteins
    26.0
    g
    52%
    Lipids
    13.7
    g
    21%
    Fiber
    3.8
    g
    7.7%
    Sugar
    4.8
    g
    5.3%
    Cholesterol
    96.5
    mg
    32%
    Esha
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