Chef Fabio Trabocchi of Maestro Restaurant —
Adapted by StarChefs
Due Uve, Bertani 2001 (Italy)
Yield: 4 servings
- 4 (1 ½ pound) Maine Lobsters
- 12 (3 inch by 3 inch square) wonton wrappers
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons chives, chopped
- Salt and pepper, to taste
- 1 egg wash
- ½ onion
- 1 celery stalk
- ¼ bunch of Tarragon
For Bisque Sauce
- 4 lobster carcasses
- ½ cup shallots
- ½ cup carrots
- ¼ cup celery
- 3 plum tomatoes
- ½ Tablespoon curry powder
- 1 ½ cups Armagnac
- 2 ¼ cups port wine
- 1 Tablespoon tomato paste
- 1 pound fish stock
- 2 cups cream
- ½ cup butter
- ¼ bunch of flat leaf parsley
Prepare the Lobster Ravioli:
Fill a large stockpot with water. Add the onions, carrots, tarragon,
and salt and pepper to the pot. Over high heat, bring the water
and vegetables to a boil. While the water is boiling, prepare a
large boil of ice water to use in chilling the lobster.
Once the water begins to boil, add two of the lobsters. Cook the
lobsters in the boiling water for about 20 seconds. Remove the lobsters
from the boiling water and chill in the ice water. Blanche the remaining
2 lobsters for about 1 ½ minutes, then remove and chill.
Remove 3 cups of the hot lobster water to use later for reheating
the lobster meat. Reserve the remaining lobster cooking water to
use in cooking the ravioli.
Crack open the first 2 lobsters (those cooked for 2 minutes),
remove the meat, and keep the shells. Cut the lobster meat into
large chunks. Put the meat into a bowl and season it with the olive
oil, chopped chives, salt, and pepper.
Line up the wonton wrappers on a cutting board. Place some of
the seasoned lobster meat in the center of each wrapper. Brush the
edges of the wonton wrappers with the egg wash. Fold the wrappers
in half to form a pyramid shape and seal the edges. Chill the ravioli
in the refrigerator for at least 20 minutes before using.
Prepare the Bisque Sauce:
Crack open the second 2 lobsters (those cooked for 1 ½ minutes).
Remove the claw and tail meat and set aside to use for garnishing
the ravioli. Crush the two lobster shells into little pieces. In
a saucepan over medium heat, melt the butter. Add the crushed lobster
shells and begin to gently toast them.
Dice the shallots, carrots, celery, and plum tomatoes. Add the
diced vegetables to the toasting lobster shells. Continue cooking
the shells and vegetables until the mixture achieves a golden color.
Once you see the golden color, dust the mixture with the curry powder
and add the tomato paste.
Deglaze the pan with the Armagnac and reduce the liquid by one-third.
Add the port wine and reduce the liquid by one-half. Add enough
fish stock to cover the mixture. Let the bisque simmer for a maximum
of 25 – 30 minutes.
In a small saucepan, reduce the cream until it reaches a thick
and creamy consistency. Strain the lobster bisque, squeezing the
shells as much as possible to achieve the best flavor. Return the
strained bisque to the pot and add in the reduced cream. If necessary,
reduce the bisque until it is smooth and creamy. Check the seasoning
and adjust as necessary. Keep the bisque warm.
Season a baking sheet with olive oil, salt, and pepper. Place the
reserved claw and tail meat on the baking sheet. Dampen two clean
kitchen towels with the reserved lobster cooking liquid. Cover the
lobster meat with the wet towels. In a 200°F oven, warm the
Bring the remaining lobster cooking water to a boil. Cook the
lobster ravioli. Remove the ravioli from the water and place on
plates. Garnish the plates with the warm lobster meat. Whisk the
bisque sauce for a minute then pour the sauce over the ravioli and