Lobster Ravioli

Ingredients
2 1-1/4-pound lobsterSalt to taste
2 tbsp butter
1/4 cup finely chopped onions
2 tbsp finely chopped shallots
2 tbsp flour
1/2 cup dry white wine
1 cup crushed tomatoes
1 cup fish stock or bottled clam juice
1/2 tsp tarragon1 small bay leaf
1/4 tsp thymeFreshly ground pepper to taste
1/4 tsp hot red pepper flakesCornmeal
48 suey gow (goyza) or wonton skins, approximately, available where Chinese foods are sold.
1 egg yolk
2 tbsp water
1/2 cup cream1 tbsp cognac

Cooking Instructions

1 Drop the live lobster into boiling water to cover and add salt. Cook the lobsters 7 minutes and drain. Arrange the lobster head down, letting the curved tails rest on the side of the kettle.
2 When the lobster have reached room temperature, remove the meat from the shell. Place the meat on a flat surface and chop it fine. Save the soft body part of the shells, discarding the hard claw portions. Crush the soft portions using a heavy mallet.
3 Heat the butter in a heavy saucepan and add the onions and shallots. Cook until wilted. Add the crushed lobster shells and sprinkle with flour. Stir to blend. Add the wine, tomatoes, stock, tarragon, bay leaf and thyme. Bring to the boil, stirring. Add salt, pepper and red pepper flakes. Let cook 10 minutes.
4 Pour the mixture into a food mill and press to extract as much liquid from the solids as possible. There should be about 2-1/2 cups of sauce.
5 Add 1/2 cup of the sauce to the chopped lobster and stir to blend. Set the remaining sauce aside.
6 When you work with the suey gow wrappers or the wonton skins, keep them covered as you work, otherwise they dry out quickly. Sprinkle a flat surface with cornmeal. Lay out 24 of the wrappers on this surface. Spoon equal portions of the lobster mixture (about 1 tbsp each) onto the center of each wrapper.
7 Beat the yolk with the water and brush this mixture around each spoonful of the filling. Top each with a second wrapper and press around the filling to seal as neatly as possible. The ravioli may be cooked at this point. It is preferable, however, to use the top, unsharp edge of a biscuit cutter to press around the filling to help seal the wrappers. Choose a cutter to fit around the filling neatly and compactly. Press down gently to seal without cutting. Choose a slightly wider biscuit cutter and, placing it sharp side down, cut around the filling to make a round ravioli. Pull away and discard the excess dough. Carefully lift up each ravioli and place it on the surface previously sprinkled with cornmeal. Cover with a squeezed-out damp cloth until ready to cook.
8 When ready to cook, bring the reserved sauce to the simmer. Add the cream and cognac. Ideally, you should put the sauce through a fine sieve or food mill and reheat.
9 Bring about 3 quarts of water to the boil and add salt to taste. Add the ravioli. Let cook about 3 minutes.
10 Drain the ravioli and serve immediately with the sauce.

As published on AOL Foods
lobster recipe

Try our lobster resource for live lobster and cooked lobster.
Maine Lobster Store