Lobster ravioli with vanilla butter sauce is a luxurious and decadent dish that is perfect for a special occasion. The ravioli are filled with a creamy lobster filling and then cooked in a flavorful vanilla butter sauce. The combination of lobster and vanilla is unexpected but incredibly delicious.
You can enjoy a classic take on this dish with the Vanilla Butter Sauce. It features a blend of white wine, shallots, heavy cream and, of course, butter. You’ll also find a luscious Lobster Bisque with Brandy that is perfect for a dinner party. And for those who are new to cooking lobster, the Steamed Lobster Tails with Garlic Herb Butter is a great place to start. This recipe showcases the lobster’s delicate flavor with a simple preparation that only takes about 20 minutes.
Lobster ravioli with vanilla butter sauce is a dish that is sure to impress your guests. It is also a relatively easy dish to make, so you don’t have to be a professional chef to enjoy it. With just a few simple ingredients, you can create a meal that is both delicious and elegant.
LOBSTER RAVIOLI
Steps:
- For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
- Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
- Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
- Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
- Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
- To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.
LOBSTER RAVIOLI
Lobster Ravioli with Tomato Cream Sauce is easy to prepare, yet elegant enough for the most formal dinner party.
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
- Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;
LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE
I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!
Provided by Diana Adcock
Categories Lobster
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
- Clean the mushrooms and dice and saute in butter in a large sauce pan.
- Add the shallot and mix in the creme fraiche and quickly bring to a boil.
- Season to taste with salt and pepper.
- Add the chives and lobster meat.
- gently blend.
- Simmer for about 5 minutes.
- Remove from heat and cool to room temperature.
- Vanilla Butter Sauce----------------.
- Melt the butter in a small saucepan.
- Add the shallots and simmer until soft.
- Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
- Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
- Continue to add the butter this way-on the heat, off the heat.
- Season to taste with salt and pepper and remove from the heat.
- Scrape the vanilla bean and whisk it into the sauce.
- Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
- Putting it together--------------------.
- Roll out your pasta dough by machine or hand and lay flat.
- It should be about 5 inches across.
- Place about 1/2 T of lobster mixture, 4 to a row.
- Repeat and top with a fresh sheet of dough.
- Press down with hands and cut into squares.
- Crimp with a fork.
- Repeat.
- You can use won ton wrappers if you prefer.
- Put ravioli into a boiling pot of salted water-they cook very fast.
- When they float to the surface they are done.
- Remove, drain and place in a serving dish, topped with the sauce.
- By the way, I double the sauce!
Tips:
- To make the perfect ravioli dough, use a combination of all-purpose flour and semolina flour. Semolina flour will give the dough a slightly chewy texture.
- When rolling out the dough, make sure it is thin enough so that you can see the filling through it. This will ensure that the ravioli cooks evenly.
- When cooking the ravioli, do not overcrowd the pot. This will prevent the ravioli from sticking together and cooking evenly.
- To make the vanilla butter sauce, use a good quality butter. This will make a big difference in the flavor of the sauce.
- Be careful not to overcook the lobster. Lobster is a delicate seafood and can easily become tough if overcooked.
- Serve the lobster ravioli with a sprinkling of chopped chives or parsley.
Conclusion:
Lobster ravioli with vanilla butter sauce is a delicious and elegant dish that is perfect for a special occasion. The ravioli are filled with a rich and flavorful lobster filling, and the vanilla butter sauce is a perfect complement to the lobster. This dish is sure to impress your guests!
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