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Ingredients
- 2 x live lobsters - (1 lb ea)
- 1 tsp minced fresh tarragon
- Â Â Lobster shells from above
- 1 x carrot
- 1 x celery stalk
- 1 sm onion peeled
- 2 Tbsp. tomato paste
- 2 x garlic cloves peeled
- Â Â Water to cover
- 1/2 c. white wine
- 1 c. chicken stock
- 2 c. heavy cream
- 2 ounce white truffle butter
- 1 dsh lemon juice
- 1 dsh warm pepper sauce
- 1 dsh Worcestershire sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x egg yolk
- 1 Tbsp. lowfat milk
- 4 x fresh pasta sheets, 18" by 24"
- 2 Tbsp. caviar or possibly flying fish roe
- 1 Tbsp. minced chives
Directions
- Boil lobsters in lightly salted boiling water for 10 to 12 min. Remove and cold in cool water. Remove meat from shells and chop into small diced pcs, set aside.
- Rinse the lobster bodies (from above) under running water to remove the green tomalley. Combine with the vegetables, tomato paste, and garlic in a small stock pot. Cover with cool water (just sufficient to cover shells and vegetables). Bring to a boil, then simmer for 2 hrs. When done, strain, then reduce over medium-high heat till thick and dark (watch it carefully, as you get near the end). You should have about 1/2 c. liquid. Set aside.
- While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a boil, then reduce till almost dry (about 1/4 c.). Add in heavy cream, reduce by 1/2 then add in the truffle butter with a whisk till well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, warm pepper sauce and salt and pepper. Keep hot till ready to use.
- Combine the minced lobster meat, the tarragon and the lobster stock. Mix well, add in salt and pepper to taste.
- Whisk together the egg yolk and lowfat milk for the eggwash. Lay out the pasta sheets and brush with the egg wash. Divide the lobster filling proportionately into 32 parts and place it onto the sheets in rows 6 inches long by 3 inches wide, to make 32 pcs. Cut with a round or possibly scalloped edge cutter and place on a tray covered with parchment paper and dusted with cornmeal. Healthy pinch the edges of the ravioli together to seal them well or possibly you can use a ravioli tray to make them. You can make the raviolis ahead of time and freeze them, or possibly use them fresh.
- Cook the raviolis in boiling, lightly-salted water, about 5 - 10 min, till pasta is al dente. Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and minced chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce.
- This recipe yields 4 servings as a main course, 8 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 210 | 75% |
| Total Fat 23.85g | 30% |
| Saturated Fat 14.21g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 327mg | 14% |
| Potassium 332mg | 9% |
| Total Carbs 8.5g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.06g | 2% |
| Protein 4.8g | 8% |
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