Lobster Ravioli With Vanilla Butter Sauce

Lobster Ravioli With Vanilla Butter Sauce

Try this georgeous lobster raviolli recipe... a delicate and delicious taste..

Ingredients

* 3 small cooked lobsters, meat removed
* 3/4 lb chanterelle mushroom or brown button mushroom
* 4 teaspoons butter
* 1 shallot, chopped
* 3 ounces creme fraiche
* salt
* white pepper
* 2 teaspoons chopped chives
* pasta dough

Vanilla Butter

* 2 teaspoons butter
* 5 shallots, diced
* 3 teaspoons white wine vinegar
* 1 cup dry white wine
* 1/2-1 cup butter, cut into cubes
* salt
* white pepper
* 1 vanilla bean, split lengthwise

INSTRUCTIONS

1Dice the lobster meat (you can use shrimp or scallops for this, or a mixture).
2.Clean the mushrooms and dice and saute in butter in a large sauce pan.
3.Add the shallot and mix in the creme fraiche and quickly bring to a boil.
4Season to taste with salt and pepper.
5.Add the chives and lobster meat.
6.gently blend.
7Simmer for about 5 minutes.
8.Remove from heat and cool to room temperature.
9Vanilla Butter Sauce----------------.
10.Melt the butter in a small saucepan.
11.Add the shallots and simmer until soft.
12.Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
13.Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
14. Continue to add the butter this way-on the heat, off the heat.
15.Season to taste with salt and pepper and remove from the heat.
16.Scrape the vanilla bean and whisk it into the sauce.
17.Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
18.Putting it together--------------------.
19.Roll out your pasta dough by machine or hand and lay flat.
20.It should be about 5 inches across.
21.Place about 1/2 T of lobster mixture, 4 to a row.
22.Repeat and top with a fresh sheet of dough.
23.Press down with hands and cut into squares.
24.Crimp with a fork.
25.Repeat.
26.You can use won ton wrappers if you prefer.
27.Put ravioli into a boiling pot of salted water-they cook very fast.
28.When they float to the surface they are done.
29.Remove, drain and place in a serving dish, topped with the sauce.
30.Double the sauce!
This amazing lobster ravioli recipe with vanilla butter sauce is ready to serve.....nice taste of lobster !

lobster-shrimp-ravioli-with-basil-sauce.

Cuisine's Lobster Ravioli

Try this delicate lobster ravioli recipe...the Cuisine's Lobster Ravioli.... a must try one !

INGREDIENTS

• 4 oz. sea scallops
• 4 oz. raw lobster meat
• 1 t. tomato paste
• 1 egg
• salt and pepper to taste
• 1/4 C. heavy cream
• 8-10 pasta sheets (about 6 x 6 inches)
• 1 egg white mixed with a little water for an egg wash
• 4 oz. cooked lobster meat, sliced
• Red Pepper Butter Sauce or Basil Crab Butter Sauce

INSTRUCTIONS
In a food processor fitted with the metal blade, puree the sea scallops, raw lobster, tomato paste, egg, salt and pepper. Add the heavy cream and puree until thickened.
Spread out the pasta sheets. Use one sheet to make two ravioli. Evenly space apart and scoop about 1 heaping tablespoon of the pureed mixture onto the bottom half of the pasta sheet. Top with a cooked lobster slice. Brush the pasta with egg wash and cover with the top half of the sheet of pasta, sealing edges. Cut out with a 2 1/2-3 inch circular cutter such as a biscuit cutter; repeat with remaining filling and pasta sheets.Blanch the ravioli in a large pot of boiling salted
water for 7 minutes; remove using a slotted spoon and serve with a flavored butter sauce.
This amazingly delicate lobster ravioli is ready for feasts....enjoy this great meal !

lobster-shrimp-ravioli-with-basil-sauce

Shrimp & Lobster Ravioli

Shrimp & Lobster Ravioli

Another amazing lobster ravioli recipe...with shrimps.....nice combination !

INGREDIENTS

* One 1 1/4-pound live lobster
* 1/2 pound large shrimp, shelled and deveined, shells reserved
* 2 tablespoons vegetable oil
* 2 tablespoons tomato paste
* 1 cup dry white wine
* 6 cups water
* 1 carrot, halved
* 1 celery rib, halved
* 1 small onion, halved
* 2 tablespoons heavy cream
* 2 tablespoons snipped chives
* Salt and freshly ground pepper
* 1 package wonton wrappers
* 4 tablespoons unsalted butter
* 1 cup cherry tomatoes
* 1 tablespoon chopped flat-leaf parsley
* Freshly grated Pecorino Romano cheese, for serving
* Extra-virgin olive oil, for drizzling

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Plunge the lobster into the water head first and
cook until it turns bright red, about 7 minutes. Drain the lobster and cool under cold water. Twist off the tail and the claws, then crack them and remove the meat. Chop the meat into 1/2-inch pieces and refrigerate.
2. Crack the lobster shells and chop the lobster body into 3-inch pieces; transfer to a large
saucepan. Add the reserved shrimp shells, vegetable oil and tomato paste and cook over moderate heat, stirring, until sizzling and the shrimp shells turn pink, about 5 minutes. Add the white wine and bring to a boil. Add the water, carrot, celery and onion and bring to a boil. Cook over moderate heat until the broth is reduced to 4 cups, about 1 hour. Strain the broth into a clean saucepan and boil until reduced to 2 cups, about 10 minutes.
3. Meanwhile, in a food processor, puree the peeled shrimp with the heavy cream. Transfer the puree to a bowl and stir in the lobster meat and chives. Season generously with salt and pepper.
Working with 4 wonton wrappers at a time and keeping the rest covered, lightly brush the edges with water. Spoon a level teaspoon of the seafood filling into the center of each wrapper. Fold the
wrappers in half over the filling to form triangles and press to seal. Transfer the ravioli to a baking sheet lined with plastic wrap. Cover loosely with a towel and repeat to form the remaining wrappers and filling; you should have about 32.
4. Melt 1 tablespoon of the butter in a large skillet. Add the tomatoes and cook over high heat,
shaking the pan until they begin to burst, about 2 minutes. Add the reduced lobster broth and cook over moderate heat until slightly thickened, about 8 minutes. Swirl in the remaining 3 tablespoons of butter and season with salt and pepper; keep warm over very low heat.
5. In a large pot of boiling salted water, cook all of the ravioli just until they float, about 1
minute. Drain the ravioli and add to the sauce. Cook over moderate heat, turning, until nicely
coated, about 2 minutes. Sprinkle with the parsley and transfer to shallow bowls. Sprinkle with
cheese, drizzle with olive oil and serve right away.
This amazing lobster ravioli recipe with shrimp is ready to serve....hmmm....mama mia ! Great taste !
lobster-ravioli-in-fennel-and-chervil

Lobster Ravioli

Lobster Ravioli
Try this incredible lobster ravioli recipe....amazingly nice !

INGREDIENTS

• 2 C. Lobster meat, cooked and chopped
• 1/4 C. Ricotta cheese (Fat free)
• 3 Oz. Goats milk cheese
• 1/3 C. Pine nuts, toasted and chopped
• 1.5 Tbs. Parmesan cheese, grated
• 1 Tbs. Scallions, minced
• 1 Tsp. Parsley, minced
• 1 Tsp. Dill, minced
• 1/2 Tsp. Worcestershire sauce
• 1/8 Tsp. Tabasco
• Dash of salt
• 1 Pkg. Wonton wrappers

INSTRUCTIONS
Place all ingredients except for wonton wrappers in a bowl. Mix by hand until well combined. Place a layer of waxed paper (or non-stick aluminum foil) on counter to use as your work surface. Place one wrapper on work surface and place one rounded tablespoon of filling on center of wonton. Take a second wonton wrapper and brush one side with water. Place watered side down over filling making sure to line up wrappers. Seal edges all the way to the filling, removing as much air as possible. At this point you can leave as is, or take a round biscuit cutter (I use a small mouth mason jar lid) to cut edges away and make rounded ravioli.. Place completed ravioli on another sheet of waxed paper. Bring a 6 quarts of water to boil. Place ravioli in water and allow to boil gently for 9 minutes. Remove with slotted spoon. Can be served with a basic Marinara, or cream sauce, but be careful of overpowering the flavors of the ravioli. Recommend to use vodka marinara sauce. The lobster ravioli recipe is ready for feasts....nice and great for parties ! enjoy !
lobster-ravioli-in-fennel-and-chervil.