Butter Poached Lobster, Muscade De Provence Ravioli, Truffle Butter Sauce
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
58
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 tsp
Anise Seed1 tsp
Fennel Seed1 tsp
Coriander Seed1
Bay Leaf1 pinch
Ground Cayenne Pepper2 tsps
Olive Oil2 tsps
Shallot (minced)1 tbsp
Coriander Seed1 cup
White Wine (dry)910 g
Butter (cut in pieces)1 bunch
Tarragon (fresh sprigs)1
Salt1130 g
Provence (muscade de)4 tbsps
Unsalted Butter2 tsp
Honey1 tsp
Nutmeg (freshly grated)2 cups
Water1 cup
Frisee1 cup
Celery Root (julienned)2 tbsps
Almond (sliced, toasted)Directions:
1
To make the lobster: Have ready a large bowl filled with ice
2
Fill a very large wide-bottomed pot with water and add the vinegar, carrots, onion, celery, anise seed, fennel seed, coriander seed, bay leaf, and cayenne
3
Bring to a boil, submerge the lobsters (cook one at a time if they don't all fit) in the pot and cook for 5 minutes
4
Remove the lobsters and immediately place in the ice bath to stop further cooking
5
Lay a lobster on a towel; pull the legs off and snap off the knuckles
6
Remove the thin part of the claws and the bone inside the claw meat by twisting and pulling it out
7
Lay the claw flat on a towel, cover, and gently pound with a wide mallet or heel of a knife
8
Use your fingers to gently push the meat through the large opening at the other end
9
Lay the tail meat flat and use shears to cut in half lengthwise through the middle
10
Remove the vein running through the inside of the tail but leave the meat inside the tail
11
For the knuckles, cut off the top joint of each knuckle and use scissors to cut away the shell along the smooth outside edge of the knuckle
12
Use your finger to open up the shell and remove the meat
13
Reserve the meat on a paper towel, cover, and refrigerate
14
For the body, pull back and discard the sack behind the head
15
Save the dark green roe for a sauce and the body and legs for a stock, if you want
16
Discard the tomalley and lungs
17
To make the beurre fondue: Heat the olive oil in a saucepan over medium heat
18
Add the shallots and cook until translucent, 2 to 3 minutes
19
Add the anise seed, fennel seed, star anise, cayenne, and coriander, and saute for a few more minutes
20
Add the wine; bring to a boil for 2 minutes
21
Add the butter pieces gradually and whisk consistently to obtain and emulsify the beurre fondue
22
Strain out the shallots
23
Add the tarragon
24
Season with salt and pepper
25
Set aside
26
To make the muscade de Provence ravioli: Preheat the oven to 350 degrees F
27
Split the pumpkin and remove the seeds
28
Set the pieces on a roasting rack in a roasting pan
29
Dab pieces of the butter on the individual pieces of pumpkin
30
Drizzle the honey over the pieces, season with salt, pepper, and nutmeg, and set the cinnamon stick on one of the pumpkin halves
31
Pour the water in the pan and cover with aluminum foil
32
Bake until the pumpkin is very soft, about 1 hour
33
Let cool in the pan, reserving the liquid in the pan
34
Scrape the flesh from the rind; discard the rind and the cinnamon stick
35
Blend the pumpkin with the remaining liquid in the pan, strain, and refrigerate until ready to use
36
Lay out a wonton wrapper, brush with the beaten egg, and place 1 teaspoon of muscade de Provence filling in the center of the wrapper
37
Cover with a second wrapper and press down the edges around the filling, making sure to push all air bubbles away from the center towards the outer edges
38
Press on the edges to seal
39
Use a cutter in order to shape the ravioli or trim the edges to the desired from
40
Dust with flour to prevent sticking, and chill until ready to use
41
To cook, blanch the ravioli in boiling water for 1 minute
42
To make the truffle butter sauce: Mix 1 1/2 cups of the beurre fondue with the truffle and veal stock, if using
43
To make the salad: In a bowl, mix together the frisee, celery root, microgreens, almonds, and apples
44
Toss with the vinaigrette
45
Season with salt and pepper, to taste
46
To serve: Immerse the lobster in the warm beurre fondue and leave for 2 minutes, off the heat, just long enough to warm up the lobster and finish the cooking
47
Put a spoonful of truffle butter sauce on the bottom of a plate to make a circle
48
Put the warm ravioli on top
49
Season with salt, pepper and drizzle with olive oil
50
Then set the lobster on the ravioli, pulled somewhat out of its shell
51
Add the salad on top, tucking it in some of the lobster shell