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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
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 appetizer servings.
- Comments: This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 129 | 52% |
| Total Fat 14.63g | 18% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 366mg | 15% |
| Potassium 510mg | 15% |
| Total Carbs 16.34g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.48g | 1% |
| Protein 11.26g | 18% |
