Ingredients

Pasta Dough:
2 pounds semolina flour
Pinch sea salt
1 dozen eggs
Water, as needed

Lobster Filling:
2 (2-pound) lobsters
1/2-ounce clarified butter (substitute oil if needed)
6 ounces celery, coarsely chopped
6 ounces carrots, coarsely chopped

12 ounces yellow onion, coarsely chopped
8 cups water plus 1 tablespoon water
9 ounces unsalted butter
1 cup white wine
Sea salt and freshly ground black pepper

Vanilla Bourbon Sauce:
Lobster stock (from above)
1/2 bottle bourbon (approximately 1 1/2 cups)
1 vanilla bean
2 sprigs thyme
2 1/2 ounces butter
Sea salt and freshly ground black pepper

Celeriac Puree:
1 pound celeriac, large dice

2 cups heavy cream
2 ounces unsalted butter
Sea salt and freshly ground black pepper

Chanterelle Mushroom Ragout:
2 ounces unsalted butter
10 ounces yellow onion, diced small
2 1/2 ounces fennel, shaved thinly
5 ounces yellow chanterelles, coarsely chopped
1 sprig tarragon, leaves chopped
2 sprig sage, leaves chopped
1/2 cup white wine
2 ounces butter
Sea salt and freshly ground black pepper

Instructions

For the Pasta
Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the
flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your

hands until smooth. Add water only as needed to reach desired consistency. Avoid adding
more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the
refrigerator for about 1 hour.

For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to
a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack
the claws and knuckles open and remove their meat – setting aside the meat from the
larger claw and its knuckles.

Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells
with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a
large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots,
and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the
heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of
the pot. Add the water (should be enough to cover the contents of the pot. If not add
more) and simmer for about 45 minutes.

While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a
small saucepan and add 1 tablespoon of water. Heat the butter slowly – whisking it
with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat
from the smaller claw. Cook the meat in the butter over low heat for a total of about 5
minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the
meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into
small cubes. The claw meat will break up in your fingers.

Returning to the lobster stock, strain the mixture through a fine mesh sieve – saving
the stock and discarding the rest. Pour the stock into a clean saucepot, return to the
stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a
quart of liquid. Remove half of the liquid and set it aside.

Add the white wine and reduce again – this time down as much as possible. When fully
reduced, the bubbles from boiling will be much tighter. There may be as little as a

tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set
this wine reduction aside.

In a food processor puree the claw and knuckle meat from the larger claw (that you set
aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a
tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper.
Cover and refrigerate filling until ready to use. For the Vanilla Bourbon Sauce:
Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme
in a saucepot and bring to a rolling boil. When the mixture has reduced by about half
remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the
liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds.
Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by
bit, into the sauce to finish it. Season, to taste, with salt and pepper.

For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream
over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the

inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help
prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very
tender. Remove paper and strain the mixture – reserving both the celeriac and the
cream. In a food processor puree the celeriac. Add just enough cream to make a smooth
puree. Season with salt and pepper.

For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook
over medium heat, stirring often, for about 15 minutes and then add the fennel. When this
mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs.
Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to
taste, with salt and pepper.

For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet
at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each)
onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press
it together just around the filling – working outward. Cut the ravioli with a pasta

wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make
cooking them much easier. If not, cover and refrigerate until needed. Just before service,
cook the ravioli in a large pot of salted boiling water for about 4 minutes.

To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate.
Gently set 1 ravioli on each mound – slanted upward. Spoon some of the mushroom
ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or
fresh herb sprigs are available they can be used as a garnish.