Pasta with Opal Coast Lobster, French Onion–Beer Sauce and Lovage Foam
Simple, expressive, and deeply rooted in regional tradition. This dish brings together several culinary worlds: Italian pasta as a neutral base, the comforting depth of a French onion soup–inspired sauce enriched with local beer, and the refinement of Opal Coast lobster. Grainy draiche crumble, fresh lovage, and bright carrot and plum accents add contrast and balance, creating a composition that feels both grounded and contemporary. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Cook the Opal Coast lobster in boiling salted water until just done. Remove the meat from the shell
Slice the lobster tail into even escalope-style pieces and set aside.
Prepare a sauce inspired by French onion soup: slowly caramelize onions in a little fat until deep golden.
Deglaze with bière goudane, reduce, then add stock. Simmer until flavorful and strain.
Reduce to a sauce consistency and keep warm.
Prepare a smooth carrot puree and keep it ready in a piping bag.
Make thin carrot pickles by slicing the carrots and marinating them in vinegar, sugar, and salt.
Blend fresh lovage with a light stock or cream to create a base. Froth it with a hand blender to make an airy foam.
Toast draiche or crushed malted grain in a pan with a little butter until crisp. Let cool.
Cook the pasta in salted water until al dente. Drain.
Season lightly and keep warm for plating.
| 1 | Opal Coast lobster |
| 250 g. | Tagliatelle or similar pasta |
| 2-3 | Large onions |
| 150 ml. | Bière goudane |
| to taste | Stock for the sauce |
| 100 g. | Carrots (for puree and pickles) |
| 1 handful | Green unripe plums |
| 1 handful | Draiche or crushed malted grain |
| 1 bunch | Fresh lovage |
| to taste | Vinegar |
| to taste | sugar |
| to taste | salt |
| to taste | Butter or oil |
HOW TO PLATE
Place the warm pasta inside a ring mold in the center of the plate, then gently lift the mold away.
Arrange the sliced lobster on top.
Add a few small dots of carrot puree around the pasta.
Sprinkle a little draiche crumble for texture.
Place several small green plums around the plate.
Add a few carrot pickles.
Finish with fresh lovage leaves.
Spoon the lovage foam over the lobster and pasta.
Serve immediately.
