Lobster And Crab Ravioli Recipe

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Servings: 6

Ingredients

Cost per serving $2.05 view details

Directions

  1. For Sauce: Boil lobsters in pot of boiling water 8 min. Transfer to bowl of ice water; cold. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pcs. 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.
  2. Heat oil in large Dutch oven over medium-high heat. Add in shallots, fennel and garlic; saute/fry 8 min. Add in Madeira and tomato paste; bring to boil. Add in stock, lobster shells and any juices; bring to boil. Reduce heat; simmer till reduced to 2 1/2 c., about 30 min.
  3. Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add in to liquid. Bring to boil, whisking often. Add in cream; simmer till reduced to sauce consistency, about 8 min.
  4. For Filling: Cook lentils in medium saucepan of simmering water till tender, about 20 min. Drain. Heat butter in large skillet over medium heat. Add in leeks; saute/fry till tender, about 15 min. Add in lentils, lobster meat, crabmeat and 1/2 c. lobster sauce.
  5. For Ravioli: Cook pasta in pot of boiling salted water till just tender. Drain. Cut each noodle crosswise into 4 pcs. Divide half of pasta among 6 shallow bowls. Rewarm filling, fold in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
  6. This recipe yields 6 appetizer servings.
  7. Comments: This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 236g
Recipe makes 6 servings
Calories 249  
Calories from Fat 129 52%
Total Fat 14.63g 18%
Saturated Fat 6.71g 27%
Trans Fat 0.0g  
Cholesterol 54mg 18%
Sodium 366mg 15%
Potassium 510mg 15%
Total Carbs 16.34g 4%
Dietary Fiber 4.3g 14%
Sugars 1.48g 1%
Protein 11.26g 18%
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