Breton lobster paccheri recipe to prepare this winter

Already based in Paris, Daroco, The restaurant, which specializes in specialties and fine Italian products, has opened a new address in London. The lively Soho district even has a cozy bar where you can sip cocktails before or after dinner. Focusing on Italy, the generous menu includes lobster paccheri, which you can preview here.

Breton lobster paccheri recipe from DAROCO Soho restaurant in London

for 2 people
-200 gr PACCHERI
-1 piece live Brittany blue lobster
-1 onion
-2 shallots
-1 carrot
-1 stalk of celery
-3 sprigs of spring onion
-1 bird tongue pepper
-3 cloves of garlic
-1 glass of white wine
-50 g tomato paste
-20 days
-50 g dried tomatoes (for final processing)
-1 sprig of tarragon
-50 g stracciatella

Place the lobster in the freezer for an hour to soften it, then remove it 30 minutes before preparing the recipe. Wash the celery, spring onion and pepper and roughly slice them. Peel the onion, shallot and carrots and cut into large cubes. Peel the garlic. Remove the claws and head from the lobster body. Pour some olive oil into a pot over high heat. Add the lobster head and let it brown. Pour in the white wine and reduce until dry. Crush the head using a rolling pin or mortar to bring out all the flavors. Add the vegetables, tomato paste and flour, fry a little, then add 2 liters of water and boil. Cook on low heat for about an hour. Remove from the heat and, using a very fine strainer, strain everything and reserve the sauce. Boil 3 liters of water in another pot. Cook the lobster body and claws for 5 minutes, then cool in cold water with ice cubes. Remove the shell from the body and paws. Pour the sauce into a pan and bring to a boil. Add some sun-dried tomatoes and lobster claws. Cook the paccheri in 5 liters of water with 50g of coarse salt. Once they are al dente, pour them into the pan, add the sauce and lobster tails, and stir to coat the paccheri well. Arrange the paccheri in two deep plates, place half a lobster body on each plate and add a little olive oil, tarragon leaves and stracciatella.

Find it on
Tomato-burrata linguine recipe from Hélène Darroze
Sea urchin pasta recipe

Leave a comment