• Main
  • Recipes
  • Lobster Ravioli in a Fennel and Chervil-Infused Nage (Emeril Lagasse) Recipe

Lobster Ravioli in a Fennel and Chervil-Infused Nage (Emeril Lagasse) Recipe

Posted by
Rate It!
Lobster Ravioli in a Fennel and Chervil-Infused Nage (Emeril Lagasse)
Add your photo!
Ingredients
22
Count
Nutrition
135
Calories
Total time
85
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt. Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain. When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the shells.
  2. Into a clean pot strain the cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again into a clean saucepan and bring to a simmer. Add the chervil, cream, 2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover.
  3. In a large saute pan, melt 2 tablespoons of butter over medium heat and saute the fennel, shallots and garlic until soft. Add the chopped lobster meat and saute for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool. On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal. (Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)
  4. Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.94 Kcal (565 kJ)
Calories from fat 51.64 Kcal
% Daily Value*
Total Fat 5.74g 9%
Cholesterol 58.2mg 19%
Sodium 141.78mg 6%
Potassium 117.47mg 2%
Total Carbs 4.99g 2%
Sugars 2.17g 9%
Dietary Fiber 1.04g 4%
Protein 13.31g 27%
Vitamin C 9.7mg 16%
Vitamin A 0.1mg 4%
Iron 0.3mg 1%
Calcium 22.5mg 2%
Amount Per 100 g
Calories 118.97 Kcal (498 kJ)
Calories from fat 45.53 Kcal
% Daily Value*
Total Fat 5.06g 9%
Cholesterol 51.31mg 19%
Sodium 125.01mg 6%
Potassium 103.57mg 2%
Total Carbs 4.4g 2%
Sugars 1.92g 9%
Dietary Fiber 0.92g 4%
Protein 11.73g 27%
Vitamin C 8.5mg 16%
Vitamin A 0.1mg 4%
Iron 0.2mg 1%
Calcium 19.8mg 2%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top