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Ricetta Lobster Tail with Capellini in Porcini Mushroom Broth

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This is a variation of a dish done by an unbelievably talented French chef called Gerald Passedat. He is a master seafood cook and one helluva big Olympique de Marseille supporter. The flavorful porcini mushroom broth compliments the oven-roasted lobster tail.

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  1. Soak the porcini mushrooms for 20 minutes in the hot water.
  2. Using a spider remove the mushrooms to a bowl and set aside.
  3. Strain the mushroom liquid through a chinois lined with cheesecloth.
  4. In a stockpot cook the bacon till lightly browned.
  5. Add the onion, boniato, leek, carrot, celery, shallots, and porcini mushrooms. Cook for 5 minutes.
  6. Cover the vegetables with the wine and strained porcini liquid.
  7. Add the satchel and the poultry seasoning.
  8. Cook for 50 minutes.
  9. Strain through a chinois. Keep warm.
  10. Preheat the oven to 450F.
  11. Blanch the lobster tail in boiling water for three minutes.
  12. Remove the meat from the shell.
  13. Remove the intestinal tract.
  14. Season the lobster tail with butter, olive oil, sea salt and white pepper.
  15. Roast in the oven for 8 minutes.
  16. Using a vegetable peeler, cut ribbons of carrot and zucchini, roughly the same width and length. Long enough to wrap over the lobster tail.
  17. Using a paring knife do the same with the radicchio.
  18. Remove the lobster tail from the oven and garnish with alternating pieces of carrot, radicchio, and zucchini.
  19. Roll the capellini on a carving fork.
  20. Lay the lobster tail on the pasta.
  21. Pour the broth around.
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  • Claudia lamascolo
    wow what a great presentation!
    • Amos Miller
      This is a first-class recipe, beautifully explained and presented. This is an easy dish to prepare, appearing complex - but the only complex element is the flavor profile. Use the freshest of ingredients and expect to floor your guests. An absolute winner! Great job, Chef Lazaro.
      Ho cucinato/assaggiato questa ricetta!

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