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Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce

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Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce

Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce

Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce is a Mediterranean recipe that serves 6. This recipe covers 77% of your daily requirements of vitamins and minerals. One portion of this dish contains around 47g of protein, 154g of fat, and a total of 2140 calories. From preparation to the plate, this recipe takes roughly 2 hours and 23 minutes. It works well as a main course. A mixture of onion, fennel seed, anise seed, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet.

Instructions

1
To make the lobster:Have ready a large bowl filled with ice. Fill a very large wide-bottomed pot with water and add the vinegar, carrots, onion, celery, anise seed, fennel seed, coriander seed, bay leaf, and cayenne. Bring to a boil, submerge the lobsters (cook one at a time if they don't all fit) in the pot and cook for 5 minutes.
Ingredients you will need
Whole Coriander SeedsWhole Coriander Seeds
Fennel SeedsFennel Seeds
AniseAnise
Bay LeavesBay Leaves
LobsterLobster
CarrotCarrot
Ground Cayenne PepperGround Cayenne Pepper
VinegarVinegar
CeleryCelery
OnionOnion
WaterWater
IceIce
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BowlBowl
PotPot
2
Remove the lobsters and immediately place in the ice bath to stop further cooking.
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LobsterLobster
IceIce
3
Lay a lobster on a towel; pull the legs off and snap off the knuckles.
Ingredients you will need
LobsterLobster
4
Remove the thin part of the claws and the bone inside the claw meat by twisting and pulling it out.
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BoneBone
MeatMeat
5
Lay the claw flat on a towel, cover, and gently pound with a wide mallet or heel of a knife. Use your fingers to gently push the meat through the large opening at the other end.
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MeatMeat
Equipment you will use
KnifeKnife
6
Lay the tail meat flat and use shears to cut in half lengthwise through the middle.
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MeatMeat
7
Remove the vein running through the inside of the tail but leave the meat inside the tail.
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MeatMeat
8
For the knuckles, cut off the top joint of each knuckle and use scissors to cut away the shell along the smooth outside edge of the knuckle. Use your finger to open up the shell and remove the meat. Reserve the meat on a paper towel, cover, and refrigerate.
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MeatMeat
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Paper TowelsPaper Towels
Kitchen ScissorsKitchen Scissors
9
For the body, pull back and discard the sack behind the head. Save the dark green roe for a sauce and the body and legs for a stock, if you want. Discard the tomalley and lungs.
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SauceSauce
StockStock
1
Heat the olive oil in a saucepan over medium heat.
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Olive OilOlive Oil
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Sauce PanSauce Pan
2
Add the shallots and cook until translucent, 2 to 3 minutes.
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ShallotShallot
3
Add the anise seed, fennel seed, star anise, cayenne, and coriander, and saute for a few more minutes.
Ingredients you will need
Fennel SeedsFennel Seeds
AniseAnise
Star AniseStar Anise
CorianderCoriander
Ground Cayenne PepperGround Cayenne Pepper
4
Add the wine; bring to a boil for 2 minutes.
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WineWine
5
Add the butter pieces gradually and whisk consistently to obtain and emulsify the beurre fondue. Strain out the shallots.
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ShallotShallot
ButterButter
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WhiskWhisk
6
Add the tarragon. Season with salt and pepper. Set aside.
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Salt And PepperSalt And Pepper
TarragonTarragon
7
To make the muscade de Provence ravioli:Preheat the oven to 350 degrees F.
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RavioliRavioli
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OvenOven
8
Split the pumpkin and remove the seeds. Set the pieces on a roasting rack in a roasting pan. Dab pieces of the butter on the individual pieces of pumpkin.
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PumpkinPumpkin
ButterButter
SeedsSeeds
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Roasting PanRoasting Pan
9
Drizzle the honey over the pieces, season with salt, pepper, and nutmeg, and set the cinnamon stick on one of the pumpkin halves.
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Cinnamon StickCinnamon Stick
PumpkinPumpkin
NutmegNutmeg
PepperPepper
HoneyHoney
SaltSalt
10
Pour the water in the pan and cover with aluminum foil.
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WaterWater
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
11
Bake until the pumpkin is very soft, about 1 hour.
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PumpkinPumpkin
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OvenOven
12
Let cool in the pan, reserving the liquid in the pan. Scrape the flesh from the rind; discard the rind and the cinnamon stick. Blend the pumpkin with the remaining liquid in the pan, strain, and refrigerate until ready to use.
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Cinnamon StickCinnamon Stick
PumpkinPumpkin
BeefBeef
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Frying PanFrying Pan
13
Lay out a wonton wrapper, brush with the beaten egg, and place 1 teaspoon of muscade de Provence filling in the center of the wrapper. Cover with a second wrapper and press down the edges around the filling, making sure to push all air bubbles away from the center towards the outer edges. Press on the edges to seal. Use a cutter in order to shape the ravioli or trim the edges to the desired from. Dust with flour to prevent sticking, and chill until ready to use.
Ingredients you will need
RavioliRavioli
All Purpose FlourAll Purpose Flour
EggEgg
14
To cook, blanch the ravioli in boiling water for 1 minute.
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RavioliRavioli
WaterWater
1
Mix 1 1/2 cups of the beurre fondue with the truffle and veal stock, if using.
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Veal StockVeal Stock
2
To make the salad:In a bowl, mix together the frisee, celery root, microgreens, almonds, and apples. Toss with the vinaigrette. Season with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
CeleriacCeleriac
SproutsSprouts
VinaigretteVinaigrette
AlmondsAlmonds
AppleApple
Curly EndiveCurly Endive
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BowlBowl
3
To serve:Immerse the lobster in the warm beurre fondue and leave for 2 minutes, off the heat, just long enough to warm up the lobster and finish the cooking. Put a spoonful of truffle butter sauce on the bottom of a plate to make a circle.
Ingredients you will need
LobsterLobster
ButterButter
SauceSauce
4
Put the warm ravioli on top. Season with salt, pepper and drizzle with olive oil. Then set the lobster on the ravioli, pulled somewhat out of its shell.
Ingredients you will need
Olive OilOlive Oil
LobsterLobster
RavioliRavioli
PepperPepper
SaltSalt
5
Add the salad on top, tucking it in some of the lobster shell.
Ingredients you will need
LobsterLobster

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Gilbert Picq Chablis with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Gilbert Picq Chablis
Gilbert Picq Chablis
Normally this comes from 12 parcels and is invariably chock full of flinty seashell essence, making it a quintessential Chablis.
DifficultyExpert
Ready In2 hrs, 23 m.
Servings6
Health Score96
Very Healthy
CuisinesMediterraneanItalianEuropean
Dish TypesSauce
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