Lobster And Crab Ravioli
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1.333333 cups
Shallot (finely chopped)1 cup
Fennel (chopped bulb)3 large
Garlic Cloves (chopped)1 cup
Madeira4 tsps
Tomato Paste3 cups
Chicken Stock2 tbsps
Butter (1/4 stick)1 tbsp
All-Purpose Flour1 cup
Whipping Cream1 cup
Lentil170 g
Crabmeat2 tbsps
Cilantro (chopped fresh)Directions:
1
For Sauce: Boil lobsters in pot of boiling water 8 minutes
2
Transfer to bowl of ice water; cool
3
Drain
4
Working over large bowl to collect juices, remove claws and tails
5
Using knife, cut tails into 2-inch-wide pieces
6
Remove meat
7
Crack claws; remove meat
8
Cut bodies in half
9
Transfer shells and bodies to bowl with juices
10
Slice meat; place in small bowl
11
Chill
12
Heat oil in large Dutch oven over medium-high heat
13
Add shallots, fennel and garlic; sauté 8 minutes
14
Add Madeira and tomato paste; bring to boil
15
Add stock, lobster shells and any juices; bring to boil
16
Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes
17
Strain liquid into saucepan, pressing on shells
18
Mix butter and flour in bowl
19
Add to liquid
20
Bring to boil, whisking often
21
Add cream; simmer until reduced to sauce consistency, about 8 minutes
22
Boil lobsters in pot of boiling water 8 minutes
23
Transfer to bowl of ice water; cool
24
Drain
25
Working over large bowl to collect juices, remove claws and tails
26
Using knife, cut tails into 2-inch-wide pieces
27
Remove meat
28
Crack claws; remove meat
29
Cut bodies in half
30
Transfer shells and bodies to bowl with juices
31
Slice meat; place in small bowl
32
Chill
33
Heat oil in large Dutch oven over medium-high heat
34
Add shallots, fennel and garlic; sauté 8 minutes
35
Add Madeira and tomato paste; bring to boil
36
Add stock, lobster shells and any juices; bring to boil
37
Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes
38
Strain liquid into saucepan, pressing on shells
39
Mix butter and flour in bowl
40
Add to liquid
41
Bring to boil, whisking often
42
Add cream; simmer until reduced to sauce consistency, about 8 minutes
43
For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes
44
Drain
45
Melt butter in large skillet over medium heat
46
Add leeks; sauté until tender, about 15 minutes
47
Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce
48
Cook pasta in pot of boiling salted water until just tender
49
Drain
50
Cut each noodle crosswise into 4 pieces
51
Divide half of pasta among 6 shallow bowls
52
Rewarm filling, mix in cilantro and spoon over pasta
53
Top with remaining pasta
54
Bring sauce to simmer
55
Spoon over pasta
56
Cook lentils in medium saucepan of simmering water until tender, about 20 minutes
57
Drain
58
Melt butter in large skillet over medium heat
59
Add leeks; sauté until tender, about 15 minutes
60
Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce
61
Cook pasta in pot of boiling salted water until just tender
62
Drain
63
Cut each noodle crosswise into 4 pieces
64
Divide half of pasta among 6 shallow bowls
65
Rewarm filling, mix in cilantro and spoon over pasta
66
Top with remaining pasta
67
Bring sauce to simmer
68
Spoon over pasta