| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Seafood |
|
Dujour09 |
4 |
servings |
INGREDIENTS
|
|
=== FILLING === |
| 2 |
|
Live lobsters -; (1 lb ea) |
| 1 |
ts |
Chopped fresh tarragon |
|
|
=== STOCK === |
|
|
Lobster shells from above |
| 1 |
|
Carrot |
| 1 |
|
Celery stalk |
| 1 |
sm |
Onion; peeled |
| 2 |
tb |
Tomato paste |
| 2 |
|
Garlic cloves; peeled |
|
|
Water; to cover |
|
|
=== SAUCE === |
| 1/2 |
c |
White wine |
| 1 |
c |
Chicken stock |
| 2 |
c |
Heavy cream |
| 2 |
oz |
White truffle butter |
| 1 |
ds |
Lemon juice |
| 1 |
ds |
Hot pepper sauce |
| 1 |
ds |
Worcestershire sauce |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== EGG WASH === |
| 1 |
|
Egg yolk |
| 1 |
tb |
Milk |
|
|
=== PASTA === |
| 4 |
|
Fresh pasta sheets; 18" by 24" |
|
|
=== GARNISH === |
| 2 |
tb |
Caviar or flying fish roe |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Boil lobsters in lightly salted boiling water for 10 to 12 minutes. Remove
and cool in cold water. Remove meat from shells and chop into small diced
pieces, set aside. Rinse the lobster bodies (from above) under running
water to remove the green tomalley. Combine with the vegetables, tomato
paste, and garlic in a small stock pot. Cover with cold water (just enough
to cover shells and vegetables). Bring to a boil, then simmer for 2 hours.
When done, strain, then reduce over medium-high heat until thick and dark
(watch it carefully, as you get near the end). You should have about 1/2
cup liquid. Set aside. While the stock is cooking, prepare the sauce. Heat
the wine and chicken stock together. Bring to a boil, then reduce until
almost dry (about 1/4 cup). Add heavy cream, reduce by 1/2 then add the
truffle butter with a whisk until well incorporated. Finish with a dash of
lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper.
Keep warm until ready to use. Combine the chopped lobster meat, the
tarragon and the lobster stock. Mix well, add salt and pepper to taste.
Whisk together the egg yolk and milk for the eggwash. Lay out the pasta
sheets and brush with the egg wash. Divide the lobster filling evenly into
32 parts and place it onto the sheets in rows 6 inches long by 3 inches
wide, to make 32 pieces. Cut with a round or scalloped edge cutter and
place on a tray covered with parchment paper and dusted with cornmeal.
Pinch the edges of the ravioli together to seal them well or you can use a
ravioli tray to make them. You can make the raviolis ahead of time and
freeze them, or use them fresh. Cook the raviolis in boiling,
lightly-salted water, about 5 to 10 minutes, until pasta is al dente.
Drain. Toss with the truffle sauce, serve in bowls, and garnish with a
sprinkle of caviar and chopped chives. Parmesan cheese is not recommended
for this dish as it interferes with the flavor of the sauce. This recipe
yields 4 servings as a main course, 8 servings as an appetizer.
Source: "CHEF DU JOUR - (Show # DJ-9583) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Matthew Tivy
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