Ingredients Jump to Instructions ↓

  1. 2 live lobsters,

  2. 1 pound each 1 teaspoon chopped fresh tarragon

  3. Lobster shells from above

  4. 1 carrot

  5. 1 stalk celery

  6. 1 small onion, peeled

  7. 2 tablespoons tomato paste

  8. 2 cloves garlic , peeled

  9. Water to cover

  10. 1/2 cup white wine

  11. 1 cup chicken stock

  12. 2 cups heavy cream

  13. 2 ounces white truffle butter

  14. Dash lemon juice

  15. Dash hot pepper sauce

  16. Dash Worcestershire sauce

  17. Salt and pepper to taste

  18. 1 egg yolk

  19. 1 tablespoon milk

  20. 4 sheets fresh pasta,

  21. 18 inches by 24 inches

  22. 2 tablespoons caviar or flying fish roe

  23. 1 tablespoon chives, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper to taste.

  4. 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.

  5. 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.


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