Make a double recipe of the pasta.
Prep Time: 1 hour
Servings: 8
Author: Warren Prince
Source:
Lobster Ravioli
Ingredients:
Instructions:
1.
2.
While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.
3.
Mix the diced/shredded lobster into the raw lobster and cream mixture.
4.
Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.
5.
Flip the dough over the filling...
6.
Press the dough down, around the mounds of filling.
7.
Cut each portion with a pastry cutter or pizza wheel.
8.
Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.
0 Comments: (You must be logged in to leave a comment.)
Related Recipes:
Pasta
Pasta
Show Full Recipe
Ingredients:
-
0.21 lb. Flour, all-purpose0.21 lb. flour, semolina0.25 tsp. salt1.0 tsp. Oil, Olive2.0 each Egg
Instructions:
1.
Place all ingredients into bowl of a food processor.
2.
Process till everything comes together. Knead briefly, and place under a bowl to rest for 20 minutes.
3.
Divide the dough in half, picking one half to work with. Place other half back under bowl while you work. Pass the dough through the various steps of a pasta machine, until you reach the desired thickness.
4.
Once you've reached the desired thickness, you can use as desired. If making fettuccine, let the uncut dough sit on table a bit to dry out some. Make sure it doesn't stick to the table. Cut as desired.
5.
Thermomix:
One extra large egg per 100 grams of flour works great. Set to closed lid position and process for 2 minutes on interval speed
Lobster Sauce
Lobster Sauce
Show Full Recipe
Ingredients:
-
0.25 cup Butter, Lobster see recipe0.25 cup Flour, all-purpose2.0 cup Stock, Chicken0.5 cup Cream, Heavy
Instructions:
1.
Melt the lobster butter in a saucepan.
2.
Add the flour and cook, stirring for a few minutes.
3.
Regarding the stock, I had used some canned frozen lobster for the lobster ravioli recipe, so I squeezed out the juice/broth from there and reserved it. That gave me about 1 cup of stock, and I added another cup of chicken stock. You can use all chicken stock, but it won't be quite as pink, or have the same lobster flavor. If you should be fortunate to have lobster stock, feel freeze to use it. Add the stock to the butter and flour.
4.
Stir in the cream and adjust seasonings with salt and pepper. You could spice it up with a little cayenne if you want.
Related Recipes:
Lobster Buttter
Lobster Buttter
Show Full Recipe
Ingredients:
-
1.0 each Onion small, diced1.0 rib Celery diced1.0 clove Garlic minced1.0 each Carrot peeled, minced1.0 tsp. Thyme fresh, minced1.0 tsp. Tarragon fresh, minced1.0 each Bay Leaves1.5 lb. Lobster2.0 tbsp. Cognac3.0 tbsp. Tomato Paste2.0 lb. butter unsalted
Instructions:
1.
Clean and prepare the first 6 ingredients.
2.
We only need the lobster shell and legs. To prepare the lobster, you can either cook it whole and reserve the meat for another purpose, or cut it up raw. I needed raw meat to make the lobster ravioli, so I cut it up whole.
3.
To quickly kill a lobster, place the point of the knife at the first seam behind the eyes (about an inch or more back).
4.
Pierce the shell, straight down, and then cut forward between the eyes. Then cut the remaining body in half.
5.
Coarsly chop up the shell. You need the proper knife for this; I'm using a Japanese style deba. Then finish chopping the shell in a food processor. The finer the shell, the better.
6.
In a large saucepan, melt some of the butter (about two tablespoons). Add the first 7 ingredients and saute over high heat for about 3 minutes, stirring constantly. Add the lobster shells and the cognac, and stir for another 3 minutes. Lower the heat and add the butter and tomato paste. Simmer for about 3 hours. Strain, pressing on the solids. Then, strain again through a triple thickness of damp cheesecloth.