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Savory With Spice

  Savory With Spice

Pici and Lobster

with Calabrese Chilis

2     ounces lobster meat
1     tablespoon tomato, concasse (peeled, seeded and chopped)
¼     teaspoon calabresechili, minced
2     tablespoons scallions
4     teaspoons zucchini, brunoised (finely diced and cooked in butter)
4     teaspoons yellow squash, brunoised
2     teaspoons garlic, sliced
12     ounces red lobster stock (recipe below)
Pici pasta (recipe below)
Pici Dough
2    cups semolina flour
2    cups all-purpose flour
1-1¼ cups tepid water to bind
Red Lobster Stock
12    lobster heads, chopped
1     can tomatoes, milled
4     onions, julienned
1     head garlic, halved
½     bunch oregano
½     bunch parsley

In a sauté pan, add garlic, scallions, diced tomato, squashes and chili. Add 4 ounces red lobster stock and reduce by half.

Drop the pasta. Once cooked, add it and the lobster to the pan. Continue cooking for 1 minute more. Finish with basil, parsley and olive oil to taste.

Red Lobster Stock
Roast the heads in a rondeau (a wide and shallow pot) for 5 minutes. Add garlic and onions and caramelize.

Add the tomatoes and cook for 5 minutes. Cover with water. Once water is simmering, add herbs and simmer for 45 minutes.

Serves 4-6

Compère Lapin
The Old No. 77 Hotel & Chandlery
535 Tchoupitoulas St.



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