Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile

Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile
A nice lobster ravioli recipe to try !
Lobster Ravioli Recipe Ingredients :
DOUGH FILLING

* 1 c Fresh sea scallops; not
* Freshly-ground white pepper;
* 3 dr Japanese dark roasted sesame
* 1/4 c Diced leeks
* 1 ts Diced fresh ginger
* 1/2 ts Chopped coriander
* 1 2/3 lb Lobster; partially cooked,
* Deboned and diced

=== SAUCE ===

* 3 Pieces sun-dried tomatoes; julienned
* 1 tb Chopped shallots
* 1/4 ts Salt
* 1/2 Egg white
* 2/3 c Cold water
* Salt; to taste
* 3 tb Olive oil
* 2 3/4 c Flour
* 1 1/2 tb Olive oil
* 5 Egg yolks
* 1 1/2 tb Soy sauce
* 3 Garlic cloves; chopped


Lobster Ravioli Recipe INSTRUCTIONS

Dough: Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16-inch thick and cut out 6-inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over lobster ravioli...and the lobster ravioli recipe is ready to serve..enjoy it ! Bon apetit !
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Lobster Ravioli in Broth

Lobster Ravioli in Broth
A nice lobster ravioli recipe to try !
Lobster ravioli Recipe Ingredients :

* 1 2 pound lobster; coral and
* 10 c Water*
* 3 md Leeks; white and tender
* 2 Carrots; coarsely chopped
* 1 Celery ribs; thickly sliced
* 10 Parsley stems
* Salt and fresly ground
* 1 c Napa cabbage; thinly sliced
* 24 Heart-shaped lobster
* 1 tb Chives or scallions; snipped
* 2 Cloves garlic; crushed

Lobster ravioli Recipe 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 the lobster ravioli recipe is ready tosserve. * Use the water lobster was cooked in, if available.
raviolis-of-maine-lobster-with-white

Raviolis of Maine Lobster with White Truffle Sauce

Raviolis of Maine Lobster with White Truffle Sauce
A great lobster ravioli recipe to try !
Ingredients
Filling:
* 2 live lobsters, 1 pound each
* 1 teaspoon chopped fresh tarragon

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

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 yolk
* 1 tablespoon milk

Pasta:
* 4 sheets fresh pasta, 18 inches by 24 inches

Garnish:
* 2 tablespoons caviar or flying fish roe
* 1 tablespoon chives, chopped

LOBSTER RAVIOLI INSTRUCTIONS

First of all boil lobsters in lightly salted boiling water for 10 to 12 minutes. Remove and cool in cold water. And then Remove meat from shells and chop into small diced pieces, set aside. Next is to 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. The lobster ravioli recipeis ready to serve...enjoy it !
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Lobster Ravioli in Pink Sauce Recipe

Lobster Ravioli in Pink Sauce Recipe

A nice lobster ravioli recipe to try !
Ingredients:
***Lobster Filling***

• 8 ounces cooked fresh lobster meat, chopped
• 2 teaspoons chopped fresh mango
• 1 1/2 teaspoon heavy cream
• 1 1/2 tablespoon ricotta cheese
• 1 large egg yolk
• Salt and fresh-ground black pepper, to taste

***Pink Sauce***

• 1/4 cup olive oil
• 9 cloves garlic, finely chopped
• 6 ripe tomatoes, chopped
• 10 fresh basil leaves, julienned
• 1/4 cup heavy cream
• 1/2 cup fresh-grated parmesan cheese
• Salt and fresh-ground black pepper, to taste

***Stuffed Ravioli***

• 24 (3-by-3-inch size) won-ton wrappers
• 1 large egg
• 1 tablespoon water, plus more for cooking ravioli

INSTRUCTIONS:

To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)
To make sauce: In a non-reactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes,basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)

To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air.

Bring a large pot of water to aboil and drop in filled won tons.
You may want to do these in batches so you don't overcrowd pot.
Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm. The lobster ravioli recipe is ready to serve...enjoy !

Lobster Ravioli Recipe

Lobster Ravioli Recipe ...a great Italian Pasta !

Ingredients:

• Ravioli Dough
• 1 lb. lobster meat
• 1/4 lb. fresh mushrooms
• 2-1/2 tsp. butter
• 1 tsp. mint shallots
• 2 cups light cream
• 2-1/2 tsp. flour
• 2 or 3 tsp. quality light sherry
• Salt & ground pepper to taste

Sauce:

• 2 cups light cream
• 2 tsp. butter
• 2 tsp. flour 1/2 oz. brandy
• 1/4 tsp. paprika
• Salt & pepper to taste

Cook Ravioli:

• 3 quart pot pinch of salt
• 2-1/2 quarts water
• dash of oil

Instructions:
Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.
In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on
a flat pan to cool.

Roll out 2 ravioli pasta sheets. Mark out 2 1/4" x 2 1/4" squares. Add 3/4 tsp. of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).

Sauce:
Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler.
Cook Ravioli:
Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer.
Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley. ...the lobster ravioli recipe is ready to serve....enjoy !
lobster-shrimp-ravioli-with-basil-sauce.

Lobster Fettuccine Recipe

Lobster Fettuccine Recipe

Ingredients:

• 4 ounces raw lobster meat
• 1 tablespoon olive oil
• 1 tablespoon fresh garlic
• 1 tablespoon fresh julienne basil
• 1/4 cup Asiago or Parmesan cheese
• 8 ounces heavy cream
• 6 ounces cooked fettuccini
• 1/4 cup finely diced red and green bell peppers
• 1/4 cup finely diced red onion
• 2 ounces white wine

INSTRUCTIONS:

Heat olive oil in a 10-inch sauté skillet. Quickly sauté lobster meat and remove from skillet. Add white wine. Add fresh garlic, basil, heavy cream (whipping cream). Reduce over high heat until
sauce begins to thicken.
Add cheese, peppers and lobster meat. Toss with fettuccini and serve topped with chopped parsley and grated Parmesan cheese. The lobster ravioli recipe is ready to serve...enjoy !
lobster-shrimp-ravioli-with-basil-sauce

Florentyna's Black & White Lobster Ravioli

Florentyna's Black & White Lobster Ravioli Recipe

Ingredients:

• 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
• 1/4 ounce white wine
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 ounces Roma tomatoes, diced
• 1 ounce white pearl onions, diced
• 1 ounce shallots
• 1 tablespoon tarragon
• 1/2 pound Florentyna's Black & White Langostino (lobster) ravioli

INSTRUCTIONS:

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes.
Simmer for 3 minutes, and stir to blend while bringing to a boil.
Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over.
The Lobster ravioli recipe of Florentyna is ready to serve....amazing !
lobster-ravioli-recipe.