4 ounces semolina
4 ounces flour
3 tablespoons fresh herbs (dill, chives, parsley), minced
water, cold, as needed
1 pint riesling wine
2 fluid ounces heavy cream
5 ounces unsalted butter
2 lobsters, cooked, meat removed from shells
1/4 cup asparagus, 1-in. (2.5-cm) pieces, cooked
1/4 cup corn kernels, cooked
1/4 cup english peas, cooked
olive oil, as needed
salt and pepper, to taste
herb sprigs, as needed for garnish
Servings: 4
1. In a small mixing bowl or electric mixer, combine the semolina, flour and 1 tablespoon (15 milliliters) of the minced herbs. Slowly add enough cold water, mixing constantly, to form a ball. Knead the dough until it reaches the correct consistency. Use a pasta machine to roll the dough into sheets the thickness of a penny. Cut the sheets into eight rounds approximately 3 1/2 inches (8.5 centimeters) in diameter. Dust the rounds with semolina and set aside.
2. In a small saucepot over high heat, reduce the wine by two-thirds. Add the heavy cream and reduce by two-thirds again. When the liquid begins to thicken, reduce the heat and whisk in the butter, a little at a time. Hold the sauce in a warm place.
3. Split the two lobster tail meat portions in half, creating four halves. Sauté the asparagus, corn and peas and the lobster tail, claw and body meat in olive oil for 30 seconds or until hot. Season to taste with salt and pepper.
4. Boil the pasta circles in salted water for 1 minute. Place one pasta round in the bottom of each of four soup plates. Divide the vegetable and lobster body meat mixture between the four pasta rounds. Place one half lobster tail meat portion on top of the vegetable mixture. Place the other pasta rounds over the mixture and lay a claw meat portion on top of each ravioli.
5. Place the butter sauce in a small mixing bowl, add the remaining minced herbs and blend with a small hand mixer. Season with salt and pepper and pour the herbed emulsion around the pasta. Garnish with fresh herbs.
4 ounces flour
3 tablespoons fresh herbs (dill, chives, parsley), minced
water, cold, as needed
1 pint riesling wine
2 fluid ounces heavy cream
5 ounces unsalted butter
2 lobsters, cooked, meat removed from shells
1/4 cup asparagus, 1-in. (2.5-cm) pieces, cooked
1/4 cup corn kernels, cooked
1/4 cup english peas, cooked
olive oil, as needed
salt and pepper, to taste
herb sprigs, as needed for garnish
Servings: 4
1. In a small mixing bowl or electric mixer, combine the semolina, flour and 1 tablespoon (15 milliliters) of the minced herbs. Slowly add enough cold water, mixing constantly, to form a ball. Knead the dough until it reaches the correct consistency. Use a pasta machine to roll the dough into sheets the thickness of a penny. Cut the sheets into eight rounds approximately 3 1/2 inches (8.5 centimeters) in diameter. Dust the rounds with semolina and set aside.
2. In a small saucepot over high heat, reduce the wine by two-thirds. Add the heavy cream and reduce by two-thirds again. When the liquid begins to thicken, reduce the heat and whisk in the butter, a little at a time. Hold the sauce in a warm place.
3. Split the two lobster tail meat portions in half, creating four halves. Sauté the asparagus, corn and peas and the lobster tail, claw and body meat in olive oil for 30 seconds or until hot. Season to taste with salt and pepper.
4. Boil the pasta circles in salted water for 1 minute. Place one pasta round in the bottom of each of four soup plates. Divide the vegetable and lobster body meat mixture between the four pasta rounds. Place one half lobster tail meat portion on top of the vegetable mixture. Place the other pasta rounds over the mixture and lay a claw meat portion on top of each ravioli.
5. Place the butter sauce in a small mixing bowl, add the remaining minced herbs and blend with a small hand mixer. Season with salt and pepper and pour the herbed emulsion around the pasta. Garnish with fresh herbs.
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