Lobster Tail with Capellini in Porcini Mushroom Broth Recipe
by Lazaro Cooks
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.
Avg. 4.9/55 votes
1 - 7oz frozen spiny lobster tail
1/2 green zucchini
2 leaves radicchio
knob of unsalted butter
For the porcini mushrooms
2 oz dried porcini mushrooms
2 cups hot water - 180 F
For the broth: All vegetables small dice
1 white onion
2 celery sticks
1 leek (white & light green parts only)
2 bonitao - (white fleshed sweet potato)
5 oz bacon
1 satchel - (black peppercorns & rosemary)
2 tbs poultry seasoning
350 ml of Gewurztraminer wine
1 cup cooked capellini pasta
Soak the porcini mushrooms for 20 minutes in the hot water.
Using a spider remove the mushrooms to a bowl and set aside.
Strain the mushroom liquid through a chinois lined with cheesecloth.
In a stockpot cook the bacon till lightly browned.
Add the onion, boniato, leek, carrot, celery, shallots, and porcini mushrooms. Cook for 5 minutes.
Cover the vegetables with the wine and strained porcini liquid.
Add the satchel and the poultry seasoning.
Cook for 50 minutes.
Strain through a chinois. Keep warm.
Preheat the oven to 450F.
Blanch the lobster tail in boiling water for three minutes.
Remove the meat from the shell.
Remove the intestinal tract.
Season the lobster tail with butter, olive oil, sea salt and white pepper.
Roast in the oven for 8 minutes.
Using a vegetable peeler, cut ribbons of carrot and zucchini, roughly the same width and length. Long enough to wrap over the lobster tail.
Using a paring knife do the same with the radicchio.
Remove the lobster tail from the oven and garnish with alternating pieces of carrot, radicchio, and zucchini.