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Ingredients
2 small cooked lobster’s
1 shallot, finely chopped
1 tbsp finely chopped fresh Tarragon
2 egg whites
1 tbsp finely chopped chives
100ml white wine
100g cubed butter
Pasta
500g flour
5 whole eggs
2 egg yolks
Method
Mix together the pasta ingredients until combined then knead until smooth, wrap with cling wrap and refridgerate for about half an hour before rolling.
Remove the heads from the lobsters and set aside, cut the meat from the tail and set aside the shell, take the tail meat and slice half of it and set aside then place the second half of meat into your food processor with the shallots and blend until smooth, then add the egg whites and chives and pulse until combined.
Roll out the pasta until 2-5 mm thick, cut into large circles, fill with lobster mousse and sliced lobster, top off with a second circle of pasta and seal the edges.
Drop the lobster raviolo into boiling salted water and cook until they float then remove.
Heat a fry pan and pour in the white wine and tarragon, bring to a boil then stir through the cubed butter until thickened then add the raviolo to heat through and serve.
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