Paccheri con Astice, Pomodorini Confit, Bisque e Basilico

Paccheri con Astice, Pomodorini Confit, Bisque e Basilico

Story of the Dish

Few seafood dishes capture the elegance of Italian coastal cuisine quite like lobster with fresh pasta. Along the coasts of Sardinia, Liguria, Tuscany, and Southern Italy, lobster has long been reserved for celebrations, family gatherings, and special occasions. Traditionally, nothing is wasted: the shells become a rich bisque, while the sweet meat is cooked gently to preserve its delicate texture.

This recipe elevates that tradition by combining handmade confit tomatoes, a silky lobster bisque, fragrant basil, and perfectly cooked paccheri. The pasta is finished directly in the sauce using the classic Italian risottare technique, allowing every piece of pasta to absorb the concentrated seafood flavors.

The result is luxurious yet balanced—sweet lobster, rich bisque, vibrant tomatoes, and fresh basil working together without any ingredient overpowering the others.

Recipe Information

Ingredients

Serves 4

Pasta

1 lb (15.87 oz) bronze-cut paccheri

Sea salt

Lobster

2 live lobsters (about 1¼ lb / 21.16 oz each)

3 tbsp extra virgin olive oil

Bisque

Lobster shells

1 shallot, diced

1 small carrot, diced

1 celery stalk, diced

2 tbsp tomato paste

½ cup brandy

1 cup dry Vermentino

4 cups fish stock

1 bay leaf

2 sprigs thyme

Confit Tomatoes

12 oz cherry tomatoes

2 tbsp olive oil

2 garlic cloves (whole)

Fresh thyme

Sea salt

Black pepper

Finish

Fresh basil leaves

Extra virgin olive oil

Butter (½ tbsp, optional for shine)

Freshly ground white pepper

Preparation

Prepare the Lobster

Bring a large pot of salted water to a gentle boil. Cook the lobsters for 5–6 minutes only, then immediately transfer them to an ice bath.

Remove the meat from the claws, knuckles, and tails. Cut into large medallions and refrigerate.

Break the shells into small pieces for the bisque.

Make the Bisque

Heat olive oil in a heavy pot.

Add the lobster shells and roast them over medium-high heat until deep red and aromatic.

Add the shallot, carrot, celery, and cook for another 8 minutes.

Stir in the tomato paste and cook until it darkens slightly.

Deglaze with the brandy and carefully ignite it or allow the alcohol to evaporate naturally.

Add the Vermentino and reduce by half.

Pour in the fish stock, thyme, and bay leaf.

Simmer gently for 45 minutes, skimming occasionally.

Strain through a fine chinois, pressing gently on the shells.

Reduce the bisque until it becomes glossy and concentrated.

Prepare the Confit Tomatoes

Heat the oven to 250°F (248°F).

Arrange the tomatoes on a tray.

Season with olive oil, thyme, garlic, salt, and pepper.

Roast slowly for about 2 hours until lightly caramelized while remaining juicy.

Discard the garlic before serving.

Cook the Pasta

Bring a large pot of heavily salted water to a boil.

Cook the paccheri until 3 minutes before al dente.

Meanwhile, warm several ladles of the bisque in a large sauté pan.

Transfer the pasta directly into the bisque.

Finish cooking the pasta in the sauce, adding pasta water little by little while continuously tossing.

This creates the silky emulsion that defines authentic Italian pasta.

Finish the Dish

When the pasta reaches perfect al dente, lower the heat.

Add the lobster meat and gently warm it for no more than one minute. Overcooking would make it rubbery.

Fold in the confit tomatoes.

Finish with fresh basil leaves torn by hand.

Add a drizzle of outstanding extra virgin olive oil.

If desired, whisk in ½ tablespoon butter for extra gloss.

Paccheri need enough boiling time to become flexible without losing their substantial bite. Transfer them to the lobster sauce while still under al dente and finish in the pan with bisque and pasta water.

The lobster should be cooked separately from the long reduction. Roast shells for the bisque, extract flavor slowly, then add the lobster meat only near the end so it stays tender. Confit tomatoes provide sweetness and acidity without watering down the sauce.

Basil is added after the strongest heat has passed. The final sauce should coat the wide tubes, with enough bisque inside the paccheri to flavor every bite but no heavy pool of liquid on the plate.

Chef Tips

Buy live lobster whenever possible for the sweetest meat.

Never boil lobster for the full cooking time at the beginning. The gentle finish in the sauce keeps it tender.

A properly reduced bisque should lightly coat the back of a spoon.

Cook the tomatoes slowly—their concentrated sweetness balances the richness of the lobster.

Always finish the pasta in the sauce ( risottare ). This is where restaurant-quality texture is achieved.

Use bronze-cut paccheri so the bisque clings to every piece.

Wine Pairing

This dish pairs beautifully with:

Vermentino di Gallura DOCG

Etna Bianco DOC

Lugana DOC

Franciacorta Brut

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca