Lobster Ravioli with Lobster Vinaigrette
Make this mouthwatering lobster pasta dish from Corton chef Paul Liebrandt for a dinner guaranteed to impress.
- Servings: 4
Source: The Martha Stewart Show, February 2010
- 1 (1 1/2 pound) lobster
- 1 cup white-wine vinegar
- 1 cup dry white wine
- 1 carrot, finely chopped
- 1 medium onion, finely chopped
- 2 bay leaves
- 10 black peppercorns
- 1/2 lemon, sliced
- Coarse salt and freshly ground pepper
- Pinch of madras curry powder
- 1/2 large egg white
- 3 tablespoons olive oil
- 1 piece lemongrass, finely chopped
- 1 shallot, finely chopped
- 8 kaffir lime leaves
- 6 green cardamom pods, lightly crushed
- 1 tablespoon minced fresh ginger
- 3 star anise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- Pinch of espelette pepper
- Pasta Dough
- All-purpose flour, for work surface
- 1 large egg yolk, beaten
Prepare an ice-water bath; set aside. Fill a large pot with 32 cups water. Add vinegar, white wine, carrots, onion, bay leaves, peppercorns, and lemon; bring to a gentle simmer over medium-high heat. Add lobster headfirst. Cook for three minutes. Remove lobster from pot and remove claws. Return claws to pot and continue to cook 8 minutes more. Immediately transfer lobster to ice-water bath to cool; drain.
Remove meat from lobster, reserving shells. Cut lobster meat into 1/4-inch pieces and transfer to a large bowl; season with salt and pepper. Add curry powder and egg white; stir to combine. Using a teaspoon, form twelve 1-inch balls of lobster mixture and place on a parchment paper-lined baking sheet; transfer to refrigerator uncovered, until well chilled, about 1 1/2 hours.
Chop reserved shells into equal size pieces. Place olive oil and chopped shells in a large high-sided skillet over medium heat. Cook, stirring, until liquid has evaporated from shells. Reduce heat to low and continue cooking until shells are bright red, but not sizzling, about 10 minutes. Add lemongrass, shallot, kaffir lime leaves, cardamom, ginger, and star anise. Increase heat to medium and cook for 5 minutes. Add enough water to just cover; cook until liquid is reduced by two-thirds, stirring occasionally.
Strain mixture into a bowl through a fine mesh strainer, pressing down on solids to release liquids. Discard solids and return liquid to skillet. Cook over low heat until liquid is reduced and slightly syrupy, 3 to 5 minutes.
Remove from heat and stir in extra-virgin olive oil, lime juice, and esplette; vinaigrette will look broken. Keep warm.
Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again.
Now change the rollers of the pasta machine to the next decreasing setting; roll dough through machine twice. Keep rolling the sheet through the machine two times on each decreasing setting until you have rolled it through the last (thinnest) setting.
Cut sheet in half crosswise and place on a lightly floured surface. Using a 2 3/4-inch round cutter, cut out 24 rounds of pasta, covering cut pasta with plastic wrap as you work.
Working with 2 pasta rounds at a time (and keeping remaining pieces covered while working), brush 1 round with egg yolk and place 1 ball of lobster filling in the center. Lay second round directly on top and press edges together to seal. Repeat process with remaining pasta rounds and filling.
Bring a large pot of water to a gentle simmer over medium-high heat. Add raviolis, taking care not to overcrowd and working in batches if necessary, cook for 2 minutes. Meanwhile, rewarm vinaigrette, if necessary.
Using a slotted spoon, transfer ravioli to warm serving plates or bowls; top each with 2 tablespoons vinaigrette and serve immediately.