Lobster Ravioli

Photo Courtesy of Rick Audet

This lobster ravioli recipe is an Maritime twist on an Italian pasta.

2-1 lb lobsters

1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
2 Tbsp tomato paste
2 cloves garlic

1/2 cup dry white wine
1 cup fish or chicken stock
2 cups whipping cream
2 Tbsp butter
Dash lemon juice

1 tsp tarragon, chopped

1 egg yolk
1 Tbsp milk

4 sheets fresh pasta

Cook lobsters by boiling or steaming , or microwaving .

Rinse in cool water to stop cooking. Crack lobster, take out lobster meat, and chop into small pieces. Rinse the lobster shells.

Put lobster shells, carrot, celery, onion, tomato paste, and garlic in a small stock pot. Cover with just enough water to cover shells and vegetables. Bring to a boil, and simmer for 2 hours.

Strain stock, then reduce over medium heat until thick and dark. You should have about 1/2 cup liquid. Mix together the chopped lobster meat, tarragon and the lobster stock. Set aside.

Mix the wine and chicken stock, and bring to a boil. Reduce until about 1/4 cup liquid remaining. Add heavy cream, reduce by 1/2 then butter and lemon juice.

Whisk together the egg yolk and milk. Brush the pasta sheets with the egg mixture. Spoon 32 scoops of the lobster filling evenly on half the pasta sheets, and top with other sheets. Cut into 32 pieces and put on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the ravioli together to seal.

Bring pot of water to a rolling boil. Put the ravioli in, and return to boiling. Cook about 5 to 10 minutes, until pasta is al dente. Drain.

Pour lobster ravioli sauce over ravioli, and serve.

Serves 4.