Lobster And Crab Ravioli

By á-174942

Ingredients

• LOBSTER SAUCE:
• 2 live lobsters - (1 1/4 to 1 1/2 lbs)
• 2 tablespoons olive oil
• 1 1/3 cups finely-chopped shallots
• 1 cup chopped fennel bulb
• 3 large garlic cloves chopped
• 1/4 cup Madeira
• 4 teaspoons tomato paste
• 3 cups chicken stock (or canned low-salt chicken broth)
• 1 tablespoon butter room temperature
• 1 tablespoon all-purpose flour
• 1/2 cup whipping cream
• FILLING:
• 1/3 cup lentils
• 2 tablespoons butter - (1/4 stick)
• 2 medium leeks, white and pale green parts only thinly sliced
• 6 ounces crabmeat
• RAVIOLI:
• 6 lasagne noodles
• 2 tablespoons chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.

Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; sauté 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.

Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For Filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.

For Ravioli: Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

This recipe yields 6 appetizer servings.