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Lobster Ravioli with Seafood Bearnaisse
by
Laurie Alves
Calificación: 4.0
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%3C/p%3E%3Cp%3EIn%20a%20sauce%20pan%20add%202%20sticks%20of%20butter%20and%20melt%20(pan%20to%20be%20big%20enough%20to%20hold%20the%20meat%20from%202%20lobster%20tails)%3C/p%3E%3Cp%3EYou%20will%20use%20a%20lobster%20tail%20per%20person.%20If%20you%20have%20more%20people,%20then%20you%20need%20more%20lobster.%20It's%20that%20simple.%20You%20can%20use%201/2%20a%20tail%20per%20person,%20but%20believe%20me%20it%20will%20not%20look%20like%20it%20does%20as%20pictured.%3C/p%3E%3Cp%3ELobster%20Prep%3C/p%3E%3Cp%3ELay%20down%20the%20lobster%20tail,%20with%20spine%20facing%20you.%20Tail%20toward%20you,%20opening%20away%20from%20you.%20(Vertically)%3C/p%3E%3Cp%3ETake%20a%20knife%20and%20split%20the%20tail%20in%20half%20straight%20down%20the%20middle%20vertically%20opening%20the%20tail.%3C/p%3E%3Cp%3EIf%20you%20cant%20get%20it%20with%20the%20knife,%20just%20grab%20ahold%20of%20it%20and%20slip%20your%20fingers%20under%20the%20spine%20to%20pull%20out%20the%20meat.%20Tug,%20it%20will%20come%20out%20in%20one%20piece.%20Clean%20the%20meat.%20Remove%20any%20black%20left%20from%20the%20intestinal%20tract.%3C/p%3E%3Cp%3EAdd%20Ravioli%20to%20Boiling%20Water.%20Boil%20for%2010-15%20minutes%20or%20until%20floating.%3C/p%3E%3Cp%3EAdd%20the%20Lobster%20meat%20to%20the%20butter.%20Poach%20for%205-7%20minutes.%3C/p%3E%3Cp%3EMeanwhile%3C/p%3E%3Cp%3EGather%20Sauce%20Ingredients%20and%20Blender%3C/p%3E%3Cp%3EIn%20a%20Sauce%20Pan,%20Saute%20Shallots%20in%20the%20Olive%20Oil%20until%20translucent.%3C/p%3E%3Cp%3EAdd%20Vinegar%20and%20Wine.%20Saute%20until%20reduced%20by%201/2,%20Add%20Tarragon.%20Warm%20through.%3C/p%3E%3Cp%3EIn%20Blender%3C/p%3E%3Cp%3EAdd%20Eggs,%20and%20Shallots%20mixture%20combine%20until%20smooth.(pulse%20well,%20blender%20top%20on)%3C/p%3E%3Cp%3EAdd%20lemon.%3C/p%3E%3Cp%3ECombine%20(pulse,%20blender%20top%20on)%3C/p%3E%3Cp%3E*****Remove%20Lobster%20from%20Poaching%20Butter,%20set%20aside.%3C/p%3E%3Cp%3EKeeping%20Blender%20cover%20intact,%20Remove%20center%20piece%20of%20blender%20cover.%3C/p%3E%3Cp%3EPour%20Hot%20Butter%20slowly%20into%20blender%20while%20blender%20on%20in%20whipping%20mode.%3C/p%3E%3Cp%3EThe%20Hot%20Butter%20will%20cook%20the%20eggs,%20and%20give%20the%20sauce%20a%20froth%20and%20thickness.%3C/p%3E%3Cp%3EWhen%20thick%20and%20smooth,%20Salt%20and%20Pepper%20to%20taste.%3C/p%3E%3Cp%3EThe%20sauce%20will%20have%20the%20flavor%20of%20the%20lobster%20and%20a%20touch%20of%20lemon%20:)%3C/p%3E%3Cp%3EDrain%20Ravioli%3C/p%3E%3Cp%3EPour%20into%20Serving%20Dish%3C/p%3E%3Cp%3EPour%203/4%20Sauce%20over%20Ravioli%3C/p%3E%3Cp%3EPlace%20Lobster%20on%20top%3C/p%3E%3Cp%3EPour%20Remaining%20Sauce%20over%20Lobster%3C/p%3E%3Cp%3EGarnish%20with%20Lemon%20and%20Parsley.%3C/p%3E%3Cp%3EServe%20with%20Side%20Salad%20and%20Crusty%20Bread%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}