Lobster Ravioli

My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.

For Lobster and Mascarpone Filling

note: 1 tbsp extra virgin olive oil

note: 1 tbsp unsalted butter

note: 2 shallots, finely chopped

note: 1 lb lobster meat, cooked & chopped

note: 2 tbsp brandy

note: ¼ cup white wine

note: salt and pepper to taste

note: pinch nutmeg, freshly grated

note: 8 oz mascarpone cheese

note: ½ lightly-beaten egg

note: 2 tbsp basil, chopped

1 t lobster base

80 wonton skins, Nasoya brand (very thin) ~ 1 ½ pkgs

Sauce

2 T butter

1 large shallot, minced

1 garlic clove minced

1 tablespoon tomato paste

1 T cognac

¼ c sherry

16 oz lobster stock

8 oz cream

1 t lobster base

Make Filling

1. Heat butter and extra virgin olive oil in a sauté pan. Sweat shallots until soft and translucent, about 2 minutes

Purée the less nice pieces of lobster, (rubbery claw tips, etc) then pulse into marscarpone

2. Add lobster meat until just warmed through. Add brandy and Sauvignon Blanc, stir, then remove from heat. Season with salt & pepper, and allow to cool

3. Mix in mascarpone cheese with the egg, chopped basil and lobster base

Sauce

3. In a large saucepan, sauté the shallots in 2 T butter to soften (2 to 3 min)

Add garlic and sauté til fragrant (about 1 min)

Add 1 T tomato paste cook until it gets deep red

Deglaze with cognac and sherry and cook a minute or so to cook off the alcohol add 16 oz lobster stock and bring to a simmer and let cook 5 min

Add 8 oz cream simmer 5 more minutes

If the sauce isn’t thick enough use a buerre manie to create the desired thickness. Ideally it should coat the back of a spoon.

Cook ravioli gently- bring the water to boil then turn down to med- low and drop the ravioli for 3 to 5 min. Dip raviolis out with a spider

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