Butter Poached Lobster Ravioli

Butter Poached Lobster Ravioli
Try this delicate, professional chef's like lobster ravioli....butter poached.....what an amazing recipe to try !

INGREDIENTS :
Pasta Dough:

• 2 pounds semolina flour
• Pinch sea salt
• 1 dozen eggs
• Water, as needed

Lobster Filling:

• 2 (2-pound) lobsters
• 1/2-ounce clarified butter (substitute oil if needed)
• 6 ounces celery, coarsely chopped
• 6 ounces carrots, coarsely chopped
• 12 ounces yellow onion, coarsely chopped
• 8 cups water plus 1 tablespoon water
• 9 ounces unsalted butter
• 1 cup white wine
• Sea salt and freshly ground black pepper

Vanilla Bourbon Sauce:

• Lobster stock (from above)
• 1/2 bottle bourbon (approximately 1 1/2 cups)
• 1 vanilla bean
• 2 sprigs thyme
• 2 1/2 ounces butter
• Sea salt and freshly ground black pepper

Celeriac Puree:

• 1 pound celeriac, large dice
• 2 cups heavy cream
• 2 ounces unsalted butter
• Sea salt and freshly ground black pepper

Chanterelle Mushroom Ragout:

• 2 ounces unsalted butter
• 10 ounces yellow onion, diced small
• 2 1/2 ounces fennel, shaved thinly
• 5 ounces yellow chanterelles, coarsely chopped
• 1 sprig tarragon, leaves chopped
• 2 sprig sage, leaves chopped
• 1/2 cup white wine
• 2 ounces butter
• Sea salt and freshly ground black pepper

For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.

For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat – setting aside the meat from the larger claw and its knuckles.

Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.

While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly – whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.

Returning to the lobster stock, strain the mixture through a fine mesh sieve – saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.

Add the white wine and reduce again – this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.

In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.

For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.

For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture – reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.

For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.

For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling – working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.

To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound – slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.
Whew...that's it...this amazing lobster ravioli is ready to serve....magnificent taste....great for intimate dinner...Enjoy !

Try this other great recipe : Lobster-Ravioli-in-fennel-and-chervil

Macadamia Nut and Lobster Ravioli with Curry Sauce

Macadamia Nut and Lobster Ravioli with Curry Sauce
Try this great lobster ravioli recipe....nice one !

INGREDIENTS :
Ravioli Stuffing:

• 6 ounces raw lobster meat, chopped
• 1-ounce macadamia nuts, toasted, chopped
• 3 to 5 fresh basil leaves, chopped
• Pinch ground cumin
• 1 clove fresh garlic, minced
• 1 package wonton skins

Sauce:

• 2 teaspoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 teaspoon chopped garlic
• 2 to 4 teaspoons curry powder
• 1 cup milk
• Pinch granulated chicken bouillon
• 1/2-ounce honey
• Black pepper
• Chopped basil, for garnish
• Grated Parmesan
• Macadamia nuts, roasted for garnish

INSTRUCTIONS
To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine,
about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.This great lobster ravioli recipe of the curry sauce is ready to serve....great, hot and tasty..enjoy the feasts.

butter-poached-lobster-ravioli.

Black and White Lobster Ravioli in a Seafood Cream Sauce

Black and White Lobster Ravioli in a Seafood Cream Sauce
Another amazing lobster ravioli recipe to try... great and a must try one !

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 and 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 is ready. Serve hot....hmmm what a nice and delicious taste ! Enjoy !

raviolis-of-maine-lobster-with-white.

Lobster Ravioli with Crabmeat Cream Sauce

Try this great lobster ravioli recipe....the Lobster Ravioli with Crabmeat Cream Sauce....its recommended !

INGREDIENTS
Lobster Ravioli:

• 2 ounces unsalted butter
• 1 clove garlic, chopped
• 1 tablespoon chopped shallots
• 16 ounces cooked lobster meat
• 4 ounces cooked snow crabmeat
• 2 ounces Cognac
• 2 ounces ricotta
• Salt
• Pepper
• 1 tablespoon chopped chives
• Pasta dough, recipe follows
• Egg white, slightly beaten

Crabmeat Cream Sauce:

• 2 ounces unsalted butter
• 1 tablespoon chopped shallots
• 4 ounces whole chunk Maryland crabmeat
• 2 ounces Cognac
• 5 ounces tomato sauce
• 10 ounces heavy cream
• Salt

INSTRUCTIONS :
For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.
Garnish with chives.

Pasta Dough:

• 8 ounces durum flour
• 8 ounces semolina
• 1 egg
• Water, as needed
• Pinch salt

Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

This delicate lobster ravioli recipe with crabmeat sauce is ready for feasts....great and delicious. Enjoy it !

lobster-ravioli-in-fennel-and-chervil.

Lobster Ravioli in a Fennel and Chervil-Infused Nage

Lobster Ravioli in a Fennel and Chervil-Infused Nage
Try this fantastic lobster ravioli recipe....great for dinner !

INGREDIENTS

• 2 ribs celery, roughly chopped
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 1 lemon, juiced
• 1 orange, juiced
• 1 teaspoon black peppercorns
• 2 sprigs thyme
• 2 sprigs parsley
• 2 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 cup dry white wine
• 1 teaspoon salt
• 2 live (1 1/2 to 2 pound) lobsters
• 1/2 cup finely chopped fresh fennel bulb, fronds and
• upper stems reserved
• 3 tablespoons minced chervil or parsley
• 1/2 cup heavy cream
• 6 tablespoons butter
• 1 tablespoon lemon zest
• 1 lemon, juiced
• 1/2 cup minced shallots or onion
• 1 teaspoon garlic
• 36 wonton or egg roll wrappers

INSTRUCTIONS
In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt.
Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain. When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the
shells.

Into a clean pot strain the cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again
into a clean saucepan and bring to a simmer. Add the chervil, cream, 2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover.
In a large saute pan, melt 2 tablespoons of butter over medium heat and saute the fennel, shallots and garlic until soft. Add the chopped lobster meat and saute for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool. On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal.
(Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)
Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce. The lobster ravioli recipe is ready to serve...great tasting ! Enjoy the feast !

shrimp-lobster-ravioli

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