INGREDIENTS

INSTRUCTIONS

Step 1: Cut the lobster tail and claw meat into 1-inch pieces;
refrigerate. Coarsley chop the shells. In a large saucepan, combine
the shells with the water, leeks, carrots, celery, parsley, garlic, 1
teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then
simmer over moderate heat until reduced to 3 cups, about 40 minutes.
Step 2: Strain the lobster broth into a medium saucepan. Add the Napa
cabbage and lobster meat and bring to a boil. Simmer over moderate  low
heat until the cabbage is tender, about 5 minutes. Stir in the  lobster
coral and season with salt and pepper.  Step 3: Meanwhile, cook the
ravioli in a large pot of boiling salted  water until al dente, about
10 minutes, drain. Arrange the ravioli in  soup plates and ladle the
lobster and cabbage broth on top. Sprinkle  with the chives/scallions
and serve.  Use the water lobster was cooked in, if available.  Note:
Heart-shaped lobster ravioli can be ordered from the Ravioli  Store,
212-925-1737. I ordered the heart-shaped as it was a special  order for
Valentine's Day. However, they sent a sampler of different  pastas. All
have been outstanding. I'd highly recommend trying them.  Suggested
Wine: Chateau Michele Chardonnay - 94  Recipe by: Food and Wine - 2/98
Posted to MC-Recipe Digest by Vondoop@aol.com on Feb 21, 1998

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