- 4
- 30 mins
- 60 mins
Ingredients
- For The Ravioli:
- 1/4 cup lobster meat, diced
- 1/4 cup leek, diced
- 2 tablespoons mascarpone cheese
- 1 tablespoon chives, minced
- 16 2-inch psta sheets
- 1 egg white, beaten
- For The Lobster Cream:
- 1/4 cup olive oil
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 1 pound lobster bodies
- 2 tablespoons tomato paste
- 3 cups heavy cream
- 1/4 cup brandy
- 1 bay leaf
- 1 bunch thyme
- For The Final Presentation:
- 2 tablespoons butter
- 1 cup corn kernels
- 1 cup scallions, sliced
- 1 tablespoon tomatoe, peeled, seeded and diced
- 1 1/2 teaspoons chives, diced
- salt and pepper to taste
Preparation
Step 1
To Make The Ravioli:
Mix together the lobster meat, sauteed leek, mascarpone cheese and chives in a small bow. season to taste with salt and pepper. Set aside.
Place 1 heaping teaspoon of filling in the center of a square of pasta. Brush the edges with egg wash. Fold the bottomof the square up to the opposite edge, creating a triangle. Crimp the edges to seal. Repeat until all the squares are stuffed. Set aside.
To Make The lobster Cream Sauce:
In a large skillet, het the olive oil over medium heat. Add the carrot and onion and saute until th onions are carmelized. Add the lobster bodies and tomato paste. Add the brandy and bring to a boil. Add the heavy cream and reduce the heat to a simmer. Add the bay leaf and thyme. Simmer for 30 minutes. Strain and reserve.
In a large pan of boiling water, cook the raviolis until al dente.
Melt 1 tablespoon of the butter in a saute pan over medium heat. Add the corn and the scallions. Saute until tender.
Return the lobster cream to the heat. Slowly whisk in the remainiing 1 tablespoon butter. Add the diced tomatoes and th chopped chives. Season to taste with salt and peooer.
Divide the corn-scallion mixture among 4 bowls. Top each with 4 ravioli. Spoon sauce over each dish and serve.