Monday, November 13, 2006

Lobster ravioli

We had an event that called for some over-the-top celebration, just the two of us. So first, we got some caviar. And some very good champagne. And some oysters. But Dave also wanted lobster -- who am I to argue? So I got two 2-1/2 pound lobsters (at only $10.99/lb, it wasn't that outrageous). With that much meat, we wanted to do more than just eat it with butter. So I decided on lobster ravioli. After doing my usual search online, I settled on a couple of starting points for ravioli and sauce. Made a lobster mousse and folded in fresh tarragon and the body meat (yes, these lobsters were big enough that picking the body meat was worthwhile). The lobster mousse was just leg and claw meat (mostly the rubbery stuff) processed to a paste, then cream drizzled in and seasoned. Used wonton skins for the pasta. Then the sauce was reduced wine, chicken stock, and cream enriched with butter and white truffle paste. Used a little lemon juice to balance the flavors. Garnish was caviar and chives. Boy, was that yummy! But filling, what with the oysters and some caviar service. So we saved the rest of the lobster for the next day :) Definitely over the top, but a lot less money to do it at home (and in many ways lots more fun) than going out to a restaurant!

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