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Lobster and Crab Ravioli
2 Live; (1 1/4- to 1 1/2-pound) lobsters
2 tb Olive oil
1 1/3 c Finely chopped shallots
1 c Chopped fennel bulb
3 lg Garlic cloves; chopped
1/4 c Madeira
4 ts Tomato paste
3 c Chicken stock or canned low-salt broth
1 tb Butter; room temperature
1 tb All purpose flour
1/2 c Whipping cream
1/3 c Lentils
2 tb Butter; (1/4 stick)
2 md Leeks; (white and pale green parts only), thinly sliced
6 oz Crabmeat
6 Lasagne noodles
2 tb Chopped fresh cilantro
For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.
For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
Makes 6 appetizer servings.
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