Sandra Djohan


Lobster And Crab Ravioli

Lobster Sauce

2 live 1 1/4- to 1 1/2-pound lobsters

2 tablespoons olive oil

1 1/3 cups finely chopped shallots

1 cup chopped fennel bulb

3 large garlic cloves, chopped

1/4 cup Madeira

4 teaspoons tomato paste

3 cups chicken stock or canned low-salt broth

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

1/2 cup whipping cream


1/3 cup lentils

2 tablespoons (1/4 stick) butter

2 medium leeks (white and pale green parts only), thinly sliced

6 ounces crabmeat

6 lasagne noodles

2 tablespoons 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; sauté 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 cups, 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; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup 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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