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Old 03-29-2009, 04:59 PM
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Default Lobsta Ravioli

Here's the result of the lobster ravioli idea I was thinking about.

Serves 2, 4 raviolis

First boil one whole lobster until just done and set aside. Reserve the water the lobster was cooked in.

For the sauce: In a sauce pan add 1 1/2 sliced shalots, 1 tablespoon peppercorns, 1 sprig fresh thyme and about 1 1/2 cups white wine. Simmer and reduce to a little less than half. Add about 1/2 cup cream and reduce by half again. Turn off the heat, add one stick of cold unsalted butter cut into tablespoons and incorporate with a whisk. Once smooth, strain through a fine sieve or chinoise into a clean bowl and whisk in 1/2 cup white wine, then season with salt and pepper.

For the ravioli: Cut the claw and tail meat into 1/4" dice. Seperate 4 eggs reserving just the yolks (whole). Lay out four sheets of eggroll wrappers and place one yolk and lobster meat as pictured. Season with salt and pepper then top with another wrapper sealing the edges with water. Trim excess with a pastry wheel or knife.

To cook the ravioli, combine 1/2 fresh water and 1/2 strained cooking liquid from the lobster. Bring to a boil and add salt. Only cook 2 raviolis at a time for approximately 1 1/2 to 2 minutes. Remove with a spider and place in the sauce pan with about 1/4 to 1/3 cup of the sauce. Bring to a simmer and cook for 1 minute, moving constantly. Any longer and the sauce will break. Plate and garnish with fresh thyme.

The idea is the egg yolk mixes with the beurre blanc for a super rich sauce.







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Old 03-29-2009, 05:05 PM
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Default Re: Lobsta Ravioli

That looks good.
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Old 03-29-2009, 05:31 PM
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Default Re: Lobsta Ravioli

Great job!! That looks fantastic!!!!
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Old 03-29-2009, 05:40 PM
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Default Re: Lobsta Ravioli

Very interesting HC!
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Old 03-29-2009, 06:10 PM
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Default Re: Lobsta Ravioli

That looks great!! So, how was it??
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Old 03-29-2009, 10:05 PM
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Default Re: Lobsta Ravioli

Spectacular photos, as usual, Jay!

Were you pleased with the dish?

Lee
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Old 03-29-2009, 10:07 PM
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Default Re: Lobsta Ravioli

Another masterpiece Jeeks!
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Old 03-30-2009, 12:30 AM
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Default Re: Lobsta Ravioli

wow, jeeks!!! i can almost taste it.

wtg!!!!
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Old 03-30-2009, 02:19 AM
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Default Re: Lobsta Ravioli

That looks great! I don't have any special tool to do those edges, is it needed or can I just cut em with a knife and seal them?
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Old 03-30-2009, 07:18 AM
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Default Re: Lobsta Ravioli

Yeah, they tasted awesome. They wound up being about 4" square. I'd prefer using quail eggs to end up with a smaller size. Two this size will definately do ya.


Quote:
Originally Posted by Maverick2272 View Post
That looks great! I don't have any special tool to do those edges, is it needed or can I just cut em with a knife and seal them?
A knife is fine. You may want to use a fork for a stronger seal. Those pastry wheels are like $2. I use it for all kinds of pastas.
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Old 03-31-2009, 07:12 AM
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Default Re: Lobsta Ravioli

I'm so glad they came out good. They look wonderful!
Thanks for sharing your experience & pics.
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Old 06-10-2009, 11:57 PM
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Default Re: Lobsta Ravioli

oh! those look delicious.
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