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

Name: Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce
Prep time: 2 h 23 min
Cook time: 2 h 23 min
Total time: 2 h 23 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps sliced almond, toasted; 1 teaspoon anise seed; 2 Tbsps julienned apples; 1 bay leaf; 1 teaspoons freshly ground black pepper, more to taste; 907 grams butter, cut in pieces; 1 carrot, peeled and diced; 1 bunches celery, washed and cut; 59 milliliters julienned celery root; 473 milliliters water or chicken stock; 3 inches cinnamon; 1 teaspoon coriander seed; 1 Tbsp coriander seeds; 237 milliliters dry white wine; 1 egg, beaten; 1 teaspoon fennel seed; 237 milliliters frisee; 1 pinch Pinch ground cayenne pepper; 1 teaspoon ground cayenne pepper; 1 kilograms muscade de Provence; 2 teaspoons honey; 2 kilograms live lobsters, female if possible; 59 milliliters microgreens; 1 teaspoons freshly grated nutmeg; 2 teaspoons olive oil; 1 onion, peeled and quartered; 118 milliliters red wine vinegar; 1 teaspoons salt, more to taste; 6 servings Salt and freshly ground black pepper; 2 teaspoons minced shallots

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

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 Seeds

Fennel Seeds

Anise

Bay Leaves

Lobster

Carrot

Ground Cayenne Pepper

Vinegar

Celery

Onion

Water

Ice

Equipment you will use

Bowl

Pot

Remove the lobsters and immediately place in the ice bath to stop further cooking.

Ingredients you will need

Lobster

Ice

Lay a lobster on a towel; pull the legs off and snap off the knuckles.

Ingredients you will need

Lobster

Remove the thin part of the claws and the bone inside the claw meat by twisting and pulling it out.

Ingredients you will need

Bone

Meat

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.

Ingredients you will need

Meat

Equipment you will use

Knife

Lay the tail meat flat and use shears to cut in half lengthwise through the middle.

Ingredients you will need

Meat

Remove the vein running through the inside of the tail but leave the meat inside the tail.

Ingredients you will need

Meat

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.

Ingredients you will need

Meat

Equipment you will use

Paper Towels

Kitchen Scissors

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.

Ingredients you will need

Sauce

Stock

Heat the olive oil in a saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallots and cook until translucent, 2 to 3 minutes.

Ingredients you will need

Shallot

Add the anise seed, fennel seed, star anise, cayenne, and coriander, and saute for a few more minutes.

Ingredients you will need

Fennel Seeds

Anise

Star Anise

Coriander

Ground Cayenne Pepper

Add the wine; bring to a boil for 2 minutes.

Ingredients you will need

Wine

Add the butter pieces gradually and whisk consistently to obtain and emulsify the beurre fondue. Strain out the shallots.

Ingredients you will need

Shallot

Butter

Equipment you will use

Whisk

Add the tarragon. Season with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Tarragon

To make the muscade de Provence ravioli:Preheat the oven to 350 degrees F.

Ingredients you will need

Ravioli

Equipment you will use

Oven

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.

Ingredients you will need

Pumpkin

Butter

Seeds

Equipment you will use

Roasting Pan

Drizzle the honey over the pieces, season with salt, pepper, and nutmeg, and set the cinnamon stick on one of the pumpkin halves.

Ingredients you will need

Cinnamon Stick

Pumpkin

Nutmeg

Pepper

Honey

Salt

Pour the water in the pan and cover with aluminum foil.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Frying Pan

Bake until the pumpkin is very soft, about 1 hour.

Ingredients you will need

Pumpkin

Equipment you will use

Oven

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.

Ingredients you will need

Cinnamon Stick

Pumpkin

Beef

Equipment you will use

Frying Pan

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

Ravioli

All Purpose Flour

Egg

To cook, blanch the ravioli in boiling water for 1 minute.

Ingredients you will need

Ravioli

Water

Mix 1 1/2 cups of the beurre fondue with the truffle and veal stock, if using.

Ingredients you will need

Veal Stock

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.

Ingredients you will need

Salt And Pepper

Celeriac

Sprouts

Vinaigrette

Almonds

Apple

Curly Endive

Equipment you will use

Bowl

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

Lobster

Butter

Sauce

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 Oil

Lobster

Ravioli

Pepper

Salt

Add the salad on top, tucking it in some of the lobster shell.

Ingredients you will need

Lobster

Equipment

Ingredients

Servings:

2Tbsps

sliced almond, toasted 1teaspoon

anise seed 2Tbsps

julienned apples 1

bay leaf 1teaspoons

freshly ground black pepper, more to taste 907grams

butter, cut in pieces 1

carrot, peeled and diced 1bunches

celery, washed and cut 59milliliters

julienned celery root 473milliliters

water or chicken stock 3inches

cinnamon 1teaspoon

coriander seed 1Tbsp

coriander seeds 237milliliters

dry white wine 1

egg, beaten 1teaspoon

fennel seed 237milliliters

frisee 1pinch

Pinch ground cayenne pepper 1teaspoon

ground cayenne pepper 1kilograms

muscade de Provence 2teaspoons

honey 2kilograms

live lobsters, female if possible 59milliliters

microgreens 1teaspoons

freshly grated nutmeg 2teaspoons

olive oil 1

onion, peeled and quartered 118milliliters

red wine vinegar 1teaspoons

salt, more to taste 6servings

Salt and freshly ground black pepper 2teaspoons

minced shallots 1bunch

fresh tarragon sprigs 14grams

winter truffle, julienned or minced 4Tbsps

unsalted butter 2teaspoons

reduced veal stock, optional 1teaspoon

vinaigrette, made with banyuls vinegar 2

whole star anise 1package

wonton wrappers

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.