Pici and Lobster
with Calabrese Chilis
Ingredients
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
Directions
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.
599-2119
CompereLapin.com
