Lobster Ravioli In Broth


1 pound lobster, coral and shells reserved, steamed
10 cups Water*
3 mediums Leeks, white and tender green part only, thinly sliced
2 Carrots, coarsely chopped
1 Celery ribs, thickly sliced
10 Parsley stems
2 Cloves garlic, crushed
Salt and fresly ground pepper
1 cup Napa cabbage, thinly sliced
24 Heart-shaped lobster ravioli (see note)
1 tablespoon Chives or scallions, snipped


Step 1: Cut the lobster tail and claw meat into 1-inch pieces; refrigerate.
Coarsley 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.
Step 2: Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderate low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper.
Step 3: 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 the chives/scallions and serve.




Note: Heart-shaped lobster ravioli can be ordered from ravioli stores around Valentine's Day.

* Use the water lobster was cooked in, if available.

Suggested Wine: Chateau Michele Chardonnay - 94


6.0 servings


Tuesday, December 1, 2009 - 2:22am


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