Ettore Cioccia

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Lobster Lumaconi with Asparagus Trigueros

30 mins
15 mins
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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.
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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 peppers
  • 400 grams broth, of lobster (for the bechamel)
  • 60 grams flour, (for the bechamel)
  • olive oils
  • 40 grams butter, (for the bechamel)


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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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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