Food Network: Raviolis of Maine Lobster with White Truffle Sauce

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Raviolis of Maine Lobster with White Truffle Sauce
Recipe Courtesy of Matthew Tivy

Ingredients
Filling:
2 live lobsters, 1 pound each
1 teaspoon chopped fresh tarragon
Stock:
Lobster shells from above
1 carrot
1 stalk celery
1 small onion, peeled
2 tablespoons tomato paste
2 cloves garlic, peeled
Water to cover
Sauce:
1/2 cup white wine
1 cup chicken stock
2 cups heavy cream

2 ounces white truffle butter
Dash lemon juice
Dash hot pepper sauce
Dash Worcestershire sauce
Salt and pepper to taste
Egg wash:
1 egg yolk
1 tablespoon milk
Pasta:
4 sheets fresh pasta, 18 inches by 24 inches
Garnish:
2 tablespoons caviar or flying fish roe
1 tablespoon chives, chopped

Directions
Boil lobsters in lightly salted boiling water for 10 to 12 minutes.
Remove and cool in cold water. Remove meat from shells and chop into small diced pieces, set aside.
Rinse the lobster bodies (from above) under running water to remove the green tomalley. Combine with

the vegetables, tomato paste, and garlic in a small stock pot. Cover with cold water (just enough to
cover shells and vegetables). Bring to a boil, then simmer for 2 hours. When done, strain, then
reduce over medium high heat until thick and dark (watch it carefully, as you get near the end). You
should have about 1/2 cup liquid. Set aside.
While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a
boil, then reduce until almost dry (about 1/4 cup). Add heavy cream, reduce by 1/2 then add the
truffle butter with a whisk until well incorporated. Finish with a dash of lemon juice,
Worcestershire sauce, hot pepper sauce and salt and pepper. Keep warm until ready to use.
Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper
to taste.
Whisk together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the
egg wash. Divide the lobster filling evenly into 32 parts and place it onto the sheets in rows 6
inches long by 3 inches wide, to make 32 pieces. Cut with a round or scalloped edge cutter and place
on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the ravioli
together to seal them well or you can use a ravioli tray to make them. You can make the raviolis
ahead of time and freeze them, or use them fresh.
Cook the raviolis in boiling, lightly salted water, about 5 to 10 minutes, until pasta is al dente.
Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and

chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of
the sauce.