Lobster Ravioli and other goodies
December 13th 2010 18:24
:
Christmas Excess
I promised lobster ravioli so here she be..
2 live 600g Nova Scotia lobsters
2 tablespoons olive oil
350 ml finely chopped shallots
250 ml finely julienned fennel
1 tbsp smashed garlic
75 ml port
1 tbsp tomato paste
750ml chicken stock
1 tablespoon butter
1 tablespoon all purpose flour
125 ml whipping cream
Filling:
50g butter
2 thinly sliced leeks (no green)
170g fresh cooked shrimp, roughly chopped
4 sheets fresh pasta
2 tablespoons chopped fresh cilantro
Boil lobsters in salted boiling water until bright red, about 10 minutes. Remove and shock them in cold water to stop the cooking process, a very large bowl of cold water works great. Remove claws and tails, reserving any juices. Remove the shell from the tails and reserve both the meat and the shells, but seperately. Repeat for the claws. Crush the bodies and add them to the shells in a bowl with the juices. Chop the meat roughly meat and refridgerate until later.
Heat oil in large heavy bottomed pan over medium-high heat. Add shallots, fennel and garlic; sauté until transparent and starting to brown. Add Port(off the flame) and tomato paste and bring to a boil. Add stock, lobster shells and any juices and restore it to a boil. Immediately reduce the heat to a simmer and reduce the liquid by 1/3.
Strain liquid into saucepan, pressing on shells. Mix the butter and flour in bowl to make a beurre manier(paste). Add that to the liquid and bring it to a boil, whisking frequently until there are no lumps. Add the cream and simmer until the liquid is reduced enough to coat the back of a spoon(nappe).
For filling:
Melt butter in large skillet over medium heat. Add leeks and sauté until tender, then add the lobster meat, shrimp and 1/2 cup lobster sauce.
Lay out 1 sheet of pasta on a clean surface. Spoon out 1 tbsp of the lobster mixture every 5-7 cm. Moisten the edges of the pasta all around the filling with warm water and a pastry brush or your fingers. Lay a second sheet of pasta over top and press firmly around the filling to ensure no air is trapped in the ravioli. Carefully(using a pizza cutter or sharp knife) cut in between the raviolis. Once they are separated, press on the edges with the prongs of a fork to seal!
Cook the ravioli in pot of boiling salted water until just tender. Drain. Serve the pasta covered with a 2 oz ladle of sauce, or more if you like sauce.
Serves 6-8 people.
Eat!
2 live 600g Nova Scotia lobsters
2 tablespoons olive oil
350 ml finely chopped shallots
250 ml finely julienned fennel
1 tbsp smashed garlic
75 ml port
1 tbsp tomato paste
750ml chicken stock
1 tablespoon butter
1 tablespoon all purpose flour
125 ml whipping cream
Filling:
50g butter
2 thinly sliced leeks (no green)
170g fresh cooked shrimp, roughly chopped
4 sheets fresh pasta
2 tablespoons chopped fresh cilantro
Boil lobsters in salted boiling water until bright red, about 10 minutes. Remove and shock them in cold water to stop the cooking process, a very large bowl of cold water works great. Remove claws and tails, reserving any juices. Remove the shell from the tails and reserve both the meat and the shells, but seperately. Repeat for the claws. Crush the bodies and add them to the shells in a bowl with the juices. Chop the meat roughly meat and refridgerate until later.
Heat oil in large heavy bottomed pan over medium-high heat. Add shallots, fennel and garlic; sauté until transparent and starting to brown. Add Port(off the flame) and tomato paste and bring to a boil. Add stock, lobster shells and any juices and restore it to a boil. Immediately reduce the heat to a simmer and reduce the liquid by 1/3.
Strain liquid into saucepan, pressing on shells. Mix the butter and flour in bowl to make a beurre manier(paste). Add that to the liquid and bring it to a boil, whisking frequently until there are no lumps. Add the cream and simmer until the liquid is reduced enough to coat the back of a spoon(nappe).
For filling:
Melt butter in large skillet over medium heat. Add leeks and sauté until tender, then add the lobster meat, shrimp and 1/2 cup lobster sauce.
Lay out 1 sheet of pasta on a clean surface. Spoon out 1 tbsp of the lobster mixture every 5-7 cm. Moisten the edges of the pasta all around the filling with warm water and a pastry brush or your fingers. Lay a second sheet of pasta over top and press firmly around the filling to ensure no air is trapped in the ravioli. Carefully(using a pizza cutter or sharp knife) cut in between the raviolis. Once they are separated, press on the edges with the prongs of a fork to seal!
Cook the ravioli in pot of boiling salted water until just tender. Drain. Serve the pasta covered with a 2 oz ladle of sauce, or more if you like sauce.
Serves 6-8 people.
Eat!
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