Lobster Ravioli in Broth
Source of Recipe
from kitchen bites
Lobster Ravioli in Broth
2 pound steamed lobster, shelled, coral and shells reserved separately
10 C. water
3 medium leeks, white and tender green, thinly sliced
2 carrots, coarsely chopped
1 celery rib, thickly sliced
10 parsley stems
2 garlic cloves, crushed
Salt and freshly ground pepper
1 C. thinly sliced Napa cabbage
24 heart-shaped lobster ravioli (see Note)
1 T. snipped chives
Cut the lobster tail and claw meat into 1-inch pieces;
refrigerate. Coarsely chop the shells.
In a large saucepan, combine the shells with the
water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of
salt and 1/2 teaspoon of pepper. Bring to a boil, then
simmer over moderate heat until reduced to 3 cups, about
40 minutes.
Strain the lobster broth into a medium saucepan. Add
the Napa cabbage and lobster meat and bring to a boil.
Simmer over moderately low heat until the cabbage is
tender, about 5 minutes. Stir in the lobster coral and
season with salt and pepper.
Meanwhile, cook the ravioli in a large pot of boiling
salted water until al dente, about 10 minutes; drain. Arrange
the ravioli in soup plates and ladle the lobster and cabbage
broth on top. Sprinkle with chives and serve.
Makes 6 servings.
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