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| Filling: 2 live lobsters, 1 pound each 1 teaspoon chopped fresh tarragon Lobster Stock: Lobster shells from above 1 carrot 1 stalk celery 1 small onion, peeled 2 tablespoons tomato paste 2 cloves garlic, peeled Water to cover Truffle Sauce: 1/2 cup white wine 1 cup chicken stock 2 cups heavy cream 2 ounces white truffle butter Dash lemon juice Dash hot pepper sauce Dash Worcestershire sauce Salt and pepper to taste Egg wash: 1 egg white, lightly beaten Pasta: 4 sheets fresh pasta, 18 inches by 24 inches or 1 package wonton wrappersor gyozo skins Garnish:
Sauteed shrimp (optional)
1 tablespoon chives, chopped Method:
To Cook the Lobsters and Make the Lobster Stock:
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.
To Make the Truffle Sauce:
While the stock is reducing, prepare the truffle 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.
Filling:
Combine the chopped lobster meat, the tarragon and the reduced lobster stock. Mix well, add salt and pepper to taste.
To Make the Raviolis:
Blend together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the egg white. If using the fresh pasta sheets 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. If using the gyoza skins do the same procedure one by one. 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.
To Finish the Dish: Cook the raviolis in boiling, lightly salted water, about 3-5 minutes if using fresh pasta, less if using wonton or gyoza wrappers, until pasta is al dente. While the pasta is cooking saute your shrimp if using. When pasta is done drain and toss with the truffle sauce, serve in bowls, and garnish with optional shrimp and a sprinkle of chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce.
Substitutions and Short Cuts:
You can fill these raviolis with any shellfish you like - seared scallops, sauteed shrimp, crayfish are all good additions or substitutions (or use chopped broiled fish, or chopped sauteed mushrooms, or whatever else you can think of). Just be sure to chop them finely and moisten them with stock or a thick liquid.
If you dont want to make lobster stock you can substitute tomato sauce or reduced fish stock thickened with a little tomato paste. or you could use melted butter to moisten the filling.
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2 Comments
August 26, 2008 at 11:49 am
Great post and video, Matthew. Ever thought about teaching classes? You’re so good at it. I’d definitely sign up.
September 16, 2008 at 10:11 am
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