Butter Poached Lobster Ravioli Recipe

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Ingredients:

Serving

2 lb semolina flour
pinch sea salt
1 dozen eggs
water , as needed
2 (2-lb) lobsters
1/2 - oz clarified butter (substitute oil if needed)
6 oz celery, coarsely chopped
6 oz carrots, coarsely chopped
12 oz yellow onion, coarsely chopped
8 cups water
9 oz unsalted butter
1 cup white wine
sea salt and freshly ground black pepper
lobster stock (from above)
1/2 bottle bourbon (approximately 1 1/2 cups)
1 vanilla bean
2 sprigs thyme
2 1/2 oz butter
sea salt and freshly ground black pepper
1 lb celeriac, large dice
2 cups heavy cream
2 oz unsalted butter
sea salt and freshly ground black pepper
2 oz unsalted butter
10 oz yellow onion, diced small
2 1/2 oz fennel, shaved thinly
5 oz yellow chanterelles, coarsely chopped
1 sprig tarragon, leaves chopped
2 sprig sage, leaves chopped
1/2 cup white wine
2 oz butter
sea salt and freshly ground black pepper

Directions:

For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.
For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat setting aside the meat from the larger claw and its knuckles.
Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.
While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.
Returning to the lobster stock, strain the mixture through a fine mesh sieve saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.
Add the white wine and reduce again this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.
In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.
For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.
For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.
For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.
For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.
To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8759.62 Kcal (36675 kJ)
Calories from fat	5381.11 Kcal
		% Daily Value*
Total Fat	597.9g	920%
Cholesterol	2748.65mg	916%
Sodium	5045.95mg	210%
Potassium	6639.47mg	141%
Total Carbs	563g	188%
Sugars	25.92g	104%
Dietary Fiber	65.1g	260%
Protein	263.48g	527%
Vitamin C	75.3mg	125%
Vitamin A	6.7mg	222%
Iron	10.7mg	59%
Calcium	1785.1mg	179%

Amount Per 100 g
Calories	135.84 Kcal (569 kJ)
Calories from fat	83.45 Kcal
		% Daily Value*
Total Fat	9.27g	920%
Cholesterol	42.62mg	916%
Sodium	78.25mg	210%
Potassium	102.96mg	141%
Total Carbs	8.73g	188%
Sugars	0.4g	104%
Dietary Fiber	1.01g	260%
Protein	4.09g	527%
Vitamin C	1.2mg	125%
Vitamin A	0.1mg	222%
Iron	0.2mg	59%
Calcium	27.7mg	179%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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