Lobster Mezzaluna with Chantarelle Mushrooms


Homemade half moon stuffed pasta a combinations of sea and earthy flavours.


  • 9 oz of Giovanni Rana Mezzaluna lobster
  • 16 oz Chanterelle mushrooms
  • 1 oz parsley chopped
  • 3 oz butter
  • 3 oz vegetable stock
  • 1 oz Extra Virgin Olive Oil
  • 2 fresh lobsters
  • 1 cloves of garlic
  • Salt & pepper

Step by Step Instructions

  1. Boil salted water.
  2. In a pan add butter, Chanterelles, season
  3. with salt & pepper and roast until liquid from mushrooms evaporates.
  4. Add vegetable stock and bring to simmer.
  5. Cook the lobster in hot water, the body for 2 minutes, the claw for 6 minutes.
  6. Take out the lobster from the shell and cut all pieces in half.
  7. In a pan add olive oil, garlic, lobster, Chanterelles.
  8. Cook Mezzaluna for 3 minutes, when ready put it in the sauce and add parsley.
  9. Serve it on a plate and garnish with one claw on top.

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