Lobster and Crab Ravioli Recipe


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Type: Lobster and Crab Ravioli Free Cooking Recipe – Pasta

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Ingredients / Directions
Lobster Sauce:
2 live
(1 1/4- to 1 1/2-pound) lobsters
2 tbsp olive oil
1 1/3 cup(s) finely chopped shallots
1 cup(s) chopped fennel bulb
3 garlic cloves
1/4 cup(s) Madeira
4 teaspoon tomato paste
3 cup(s) chicken stock or canned low-salt broth
1 tbsp butter
room temperature
1 tbsp all purpose flour
1/2 cup(s) whipping cream

1/3 cup(s) lentils
2 tbsp butter
(1/4 stick)
2 med Leeks
white and pale green parts only
thinly sliced
6 oz Crabmeat
6 lasagne noodles
2 tbsp chopped fresh cilantro For Sauce:
Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices
remove claws and tails. Using knife
cut tails into 2-inch-wide pieces.
Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots
fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil.
Add stock
lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cup(s)s
about 30 minutes.
Strain liquid into saucepan
pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil
whisking often. Add cream; simmer until reduced to sauce consistency
about 8 minutes.

For filling:
Cook lentils in medium saucepan of simmering water until tender
about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender
about 15 minutes. Add lentils
lobster meat
crabmeat and 1/2 cup(s) lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling
mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

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