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Post by carnation037 on Jan 22, 2003 23:38:20 GMT -6
Lobster Ravioli in Broth
1 2lb. steamed lobster, shelled, coral and shells reserved separately 10 C. water 3 medium leeks, white and tender green, thinly sliced 2 carrots, coarsely chopped 1 celery rib, thickly sliced 10 parsley stems 2 garlic cloves, crushed Salt and freshly ground pepper 1 C. thinly sliced Napa cabbage 24 heart-shaped lobster ravioli (see Note) 1 T. snipped chives
Cut the lobster tail and claw meat into 1-inch pieces; refrigerate. Coarsely chop the shells.
In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes.
Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderately low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper.
Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes; drain. Arrange the ravioli in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with chives and serve. Makes 6 servings.
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