Lobster Thermidor Lumache Pasta Recipe
Jumbo Lump Crab Meat, Pedro Ximenez Sherry, Smoked Trout Roe, Sea Salt Crisp, Tarragon, Garlic Crunch, Calabrian Chili, Local Greens, Parmigiano Reggiano
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Ingredients
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Pasta & Cooking Liquid
Lobster Thermidor-style Cream
Seafood
Finishing & Garnishes
Method
Pasta & Cooking
- 1
Boil pasta
Bring 3 liters of water to a rolling boil in a large pot. Add 1 tbsp coarse sea salt. Add 12 oz lumache and cook until al dente according to package directions (about 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Lobster Thermidor-style Cream
- 2
Sweat aromatics
In a wide sauté pan over medium heat, melt 3 tbsp unsalted butter. Add the minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, do not brown.
- 3
Deglaze & reduce
Increase heat to medium-high and pour in 3 tbsp Pedro Ximenez sherry and 2 tbsp dry white wine (if using). Allow liquid to reduce by about half, 1–2 minutes, scraping any fond from the pan.
- 4
Build the sauce
Add 120 ml fish or shellfish stock and bring to a gentle simmer. Stir in 240 ml heavy cream and reduce heat to medium-low. Simmer the sauce gently until it thickens slightly, about 4–6 minutes.
- 5
Finish the Thermidor cream
Whisk in 1 tsp Dijon mustard, 2 tbsp chopped fresh tarragon, 1 tsp lemon juice, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat.
Seafood Integration
- 6
Warm the lobster
If lobster is cold, add the chopped 10 oz cooked lobster meat to the warm cream and gently fold to heat through for 1–2 minutes. Do not overcook lobster to avoid toughness.
- 7
Add crab
Fold in 6 oz jumbo lump crab meat gently into the cream, trying to keep lumps intact. Heat through for another minute just to warm the crab without breaking the lumps.
Combine Pasta & Finish
- 8
Toss pasta with sauce
Add drained lumache to the pan with the lobster-thermidor cream. Toss gently to coat, adding reserved pasta water 1–2 tbsp at a time if needed to loosen and coat the shells evenly. Use about 2–4 tbsp of the reserved water.
- 9
Incorporate cheese & adjust
Sprinkle 3/4 cup finely grated Parmigiano-Reggiano into the pasta off heat and fold gently until melted and sauce is cohesive. Stir in 1 tsp Calabrian chili paste (or oil) evenly for a gentle heat; adjust to taste.
Plating & Garnish
- 10
Plate
Divide the pasta among 4 warm plates (servings). Gently mound so lumache capture the seafood and sauce.
- 11
Finish with roe and crunch
Top each portion with a small spoon (about 1/2 tsp) of smoked trout roe placed on the topmost pasta mound so the briny pop is immediate when eaten. Scatter 2 tbsp total garlic crunch across the plates (about 1/2 tbsp per plate) and tuck 6 sea salt crisp pieces among the pasta for texture.
- 12
- 13