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Receta Lobster And Crab Ravioli
by Global Cookbook

Lobster And Crab Ravioli
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  Raciónes: 6

Ingredientes

  • 2 x live lobsters - (1 1/4 to 1 1/2 lbs)
  • 2 Tbsp. extra virgin olive oil
  • 1 1/3 c. finely-minced shallots
  • 1 c. minced fennel bulb
  • 3 lrg garlic cloves minced
  • 1/4 c. Madeira
  • 4 tsp tomato paste
  • 3 c. chicken stock (or possibly canned low-salt chicken broth)
  • 1 Tbsp. butter room temperature
  • 1 Tbsp. all-purpose flour
  • 1/2 c. whipping cream
  • 1/3 c. lentils
  • 2 Tbsp. butter - (1/4 stick)
  • 2 med leeks, white and pale green parts only thinly sliced
  • 6 ounce crabmeat
  • 6 x lasagne noodles
  • 2 Tbsp. minced fresh cilantro

Direcciones

  1. For Sauce: Boil lobsters in pot of boiling water 8 min. Transfer to bowl of ice water; cold. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pcs. 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.
  2. Heat oil in large Dutch oven over medium-high heat. Add in shallots, fennel and garlic; saute/fry 8 min. Add in Madeira and tomato paste; bring to boil. Add in stock, lobster shells and any juices; bring to boil. Reduce heat; simmer till reduced to 2 1/2 c., about 30 min.
  3. Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add in to liquid. Bring to boil, whisking often. Add in cream; simmer till reduced to sauce consistency, about 8 min.
  4. For Filling: Cook lentils in medium saucepan of simmering water till tender, about 20 min. Drain. Heat butter in large skillet over medium heat. Add in leeks; saute/fry till tender, about 15 min. Add in lentils, lobster meat, crabmeat and 1/2 c. lobster sauce.
  5. For Ravioli: Cook pasta in pot of boiling salted water till just tender. Drain. Cut each noodle crosswise into 4 pcs. Divide half of pasta among 6 shallow bowls. Rewarm filling, fold in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
  6. This recipe yields 6 appetizer servings.
  7. Comments: This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares.