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| Lobster Leek Ravioli with Prosciutto Lemon Burre Blanc |
| Yields: 20 ravioli |
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| Ingredients: Pasta |
2 C AP flour
1 C semolina
3 large egg yolks
1 T salt
warm water (if necessary)
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| Iingredients: Mixture |
2 T garlic, minced
1 lb fresh lobster meat, diced
2 stalks leeks, washed and trimmed
4 concasse tomatoes, diced and deseeded
1 bunch basil, julienned
2 T lemon juice
6 shallots, diced
2 lg handfuls spinach, julienned
salt and pepper
1 C white wine
2 C heavy cream
2 C fresh ground Parmesan
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| Method: PASTA |
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Mix eggs, flour semolina, and salt in mixer until combined.
Add warm water to pull together mixture if necessary.
Let rest 30 minutes.
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| Method: mixture |
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Sauté lobster until almost cooked.
Add all other vegetables.
Deglaze pan with white wine. Reduce until almost evaporated.
Add cream and reduce until thick. Add Parmesan and cool.
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| Ingredients: Sauce |
1 C prosciutto, julienned
2 lemons (use zest and juice)
1 C white wine
3 C heavy cream
salt and pepper
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| Method: sauce |
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Sauté prosciutto. Add wine and zest. Reduce.
Finish with cream, salt, and pepper.
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| To finish |
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