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Breton Lobster in its Shell with Ricotta and Wild Mushroom-Stuffed Ziti and Lobster Coral SauceTheWorldWideGourmet.com

Flavors of Charente Maritime

Total time: more than 2 hr

Preparation time: 20 minutes
Cooking time: More than 2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:125.2 kcal

Proteins:6 g

Fats:4.4 g

Carbohydrate:15.9 g

Fibers:1.1 g

Sugar:13.6 g

Cholesterol:29.1 mg

Sodium:108.6 mg

Calcium:41 mg

Energy:1273 kcal

Proteins:60.7 g

Fats:44.3 g

Carbohydrate:162 g

Fibers:11.3 g

Sugar:138.1 g

Cholesterol:296.2 mg

Sodium:1104.2 mg

Calcium:417.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Lobster

1/2

lobster per person, claw shelled

lobster butter

espelette chili

1000

g

lobster heads

1

onion

1

fennel bulb

4

tomatoes

1

sprig of tarragon

1

sprig each of thyme, bay, rosemary

100

ml

olive oil

50

g

butter

5

g

peppercorns

50

ml

white wine

1

clove of garlic

2000

ml

fish stock

**Garnish for each serving

1/2

poivrade artichoke cooked in the jus

1

white asparagus

2

bunches of cherry tomatoes, sautéed raw

*Ingredients for the stuffed ziti, for each servin...

5

x

5

cm ziti (large pasta tubes)

milk

vegetable juice

**Filling

100

g

chopped mushrooms

1/2

bunch chives, chopped

1/2

bunch parsley, chopped

5

confit tomatoes, chopped

METHOD

Preparing the lobster
Cook the lobster in its shell in the lobster butter lightly seasoned with Espelette chili.

Making the sauce

  1. Sauté the lobster heads in a little olive oil.
  2. Deglaze with cognac; flambé and reduce until the liquid has evaporated. Add the white wine and reduce again. Add the chopped fresh tomatoes, garlic, fennel and onion (all coarsely chopped) and the herbs. Cook over medium heat until the water they exude has evaporated.
  3. Add the fish stock and cook over low heat for 1 1/2 hours.
  4. Let infuse for about 30 minutes off the heat; strain.
  5. Whisk in some lobster butter.

Stuffed Ziti

  1. Cook the pasta in the milk; drain and cool.
  2. Sauté the mushrooms in a skillet.
  3. Combine all the ingredients for the filling and stuff the ziti.
  4. Reheat in vegetable juice to give them good flavor.

Garnish
Garnish with artichoke, asparagus, cherry tomatoes, fried bay leaf and a tomato tuile.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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