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Recipe : ***** Breton Lobster In Its Shell With Ricotta And Wild Mushroom-Stuffed Ziti And Lobster Coral Sauce

Breton Lobster In Its Shell With Ricotta And Wild Mushroom-Stuffed Ziti And Lobster Coral Sauce
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    2 h
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    2 h 50
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • ½ lobster per person, claw shelled
  • lobster butter
  • espelette chili
  • 1 onion
  • 1 fennel bulb
  • 4 tomatoes
  • 1 sprig of tarragon
  • 1 sprig each of thyme, bay, rosemary
  • 1 clove of garlic
  • ½ poivrade artichoke cooked in the juice
  • 1 white asparagus
  • 2 bunches of cherry tomatoes, sautéed raw
  • 5 x 5 cm (2") ziti (large pasta tubes)
  • milk
  • vegetable juice
  • ½ bunch chives, chopped
  • ½ bunch parsley, chopped
  • 5 confit tomatoes, chopped
  • 1 kg lobster heads
  • 50 g butter
  • 5 g peppercorns
  • 250 g ricotta
  • 100 g chopped mushrooms
  • 30 ml cognac
  • 100 ml olive oil
  • 50 ml white wine

  • Recipe preparation steps

  • 1
    Preparing the lobster: Cook the lobster in its shell in the lobster butter lightly seasoned with Espelette chili.
  • 2
    Making the sauce: Sauté the lobster heads in a little olive oil. 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. Add the fish stock and cook over low heat for 1 and a half hours. Let infuse for about 30 minutes off the heat; strain. Whisk in some lobster butter.
  • 3
    Stuffed Ziti: Cook the pasta in the milk; drain and cool. Sauté the mushrooms in a skillet. Combine all the ingredients for the filling and stuff the ziti. Reheat in vegetable juice to give them good flavor.
  • 4
    Garnish: Garnish with artichoke, asparagus, cherry tomatoes, fried bay leaf and a tomato tuile.
  • Ready !