This lobster fusilloni recipe from chef Fabrizio Borraccino is summer on a plate, bursting with southern Italian flavors. Borraccino is the chef of Zelo Restaurant, located at the newly renovated Four Seasons Hotel Milano, and this seafood pasta dish fuses flavors of Southern Italy.
The iconic hotel located in the heart of Milan's fashion district has just reopened, renovated with a metropolitan flair by designer and architect Patricia Urquiola. “Fervent, industrious commitment that is realized and demonstrated in an activity or for the realization of an end” is how the Treccani Italian dictionary defines the word zelo or “zeal,” and the restaurant reflects the boundless enthusiasm and energy associated with this word.
Borracino sources his ingredients from small producers, both local and national for both Zelo and Zelo Bistrot, the spot's less formal sister. The latter is open during the day, offering a light menu and seating at the tables inside and outside.
Borraccino's fusilloni with lobster, zucchini, and pumpkin seeds draws inspiration from southern Italy. The dish balance the sweetness of the zucchini, delicate lobster, and the large, firm Gragnano pasta swirls. Here's the recipe so you can try it at home. It's for one serving, so just multiply the ingredient quantities by the number of people to yield more.
Lobster Fusilloni With Zucchini and Pumpkin Seeds
Ingredients for 1 serving
3 oz/90 g pasta
½ cup/120 g lobster broth
2 oz/60 g lobster
1 oz/30 g zucchini
pumpkin seeds
lemon
salt
Method
To make the broth: boil the lobster in water.
Julienne the zucchini then cook it at low temperature with olive oil. Add a little lobster broth and mix. Once absorbed, add more broth, a little bit at a time, until absorbed again (kind of like making risotto) until the cooking is complete.
In a bowl, season the cooked lobster with lemon peel, basil, salt, and pepper, and mix.
Cook the pasta until al dente then drain.
Combine the pasta with lobster and zucchini.
Serve, adding pumpkin seeds and a drizzle of olive oil.