Lobster Ravioli With Lobster Vinaigrette Recipes

LOBSTER RAVIOLI

Steps:

• For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
• Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
• Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
• Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
• Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
• To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

LOBSTER RAVIOLI

Steps:

• 1. Cook shallots in olive oil on medium high heat. Once the shallots have softened, add lobster meat and parsley. Take the pan off the heat and mix in the ricotta and Parmesan. Taste lobster filling and season with salt and pepper to taste.
• 2. On a pasta sheet laid out on the counter, add about a tablespoon or so of filling a couple of inches apart. (I was able to make about 12 ravioli's on one sheet but it depends on the size of your pasta sheet.) Wet with egg wash (1 egg and a T Water) the pasta in between the lobster filling creating the borders of the ravioli's so they seal properly.
• 3. Top off with another pasta sheet. Around each mound of filling, press out on the wet area, making sure there are no air pockets in the filling. Cut each ravioli out with a pizza roller. Ensure the ravioli's are well sealed again (or they will open up in the water when cooking).
• 4. In a large pot of boiling water, cook the ravioli's for 7-8 minutes until they float up. (If you are lucky enough to have extra, lay them individually on a baking sheet and freeze before cooking them. When they are frozen, place them in a sealed plastic bag.)
• 5. LOBSTER SAUCE - for 4 servings If you want to make this sauce even more lobster-ey, cook the shells in the sauce and strain out. Cook shallots and garlic in oil. Add mushroom slices and cook on high heat. When the mushrooms have softened, add lobster meat, tomato sauce and heated cream.Turn down the heat and let the sauce simmer until it has slightly thickened. Add salt and pepper to taste. Add basil last.
• 6. PASTA DOUGH For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour.