Monday, August 10, 2009

Lobster Ravioli with Crab Meat Cream Sauce

Lobster isn't native to Alaska, so this is a real treat.


2 ounces unsalted butter

1 clove garlic, chopped

1 tablespoon chopped shallots

16 ounces cooked lobster meat

4 ounces cooked snow crabmeat

2 ounces Cognac

2 ounces ricotta

Salt Pepper

1 tablespoon chopped chives

Crabmeat Cream Sauce:

2 ounces unsalted butter

1 tablespoon chopped shallots

4 ounces whole chunk Maryland crabmeat

2 ounces Cognac

5 ounces tomato sauce

10 ounces heavy cream


For the Lobster Ravioli:

In a large saute pan, add the butter and melt.

Add the garlic and shallots and saute until golden brown.

Add lobster, crab, and chives and saute 2 to 3 minutes.

Add Cognac and reduce for 2 minutes.

Remove from heat and cool for 30 minutes, until room temperature.

Chop lobster mixture into small chunks.

In a large bowl, combine lobster mixture and ricotta and mix well.

Season with salt and pepper.

Pasta dough;
Egg white, slightly beaten
I package round won ton wrappers.
Place a spoonful of mixture in center, add another wonton on top, crimp edges.
Brush with egg whites.
Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce:

Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent.

Add the crabmeat and saute for about 2 to 3 minutes.

Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.)

Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy.

Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.

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