Lobster Ravioli In Broth

Course : Seafoods
Serves: 6
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2 pounds lobster -- coral and shells -- reserved, steamed
10 cups water*
3 medium leeks -- white and tender green part only, thinly sliced
2 medium carrots -- coarsely chopped
1 medium celery ribs -- thickly sliced
10 pieces parsley stems
2 cloves garlic -- crushed
1 teaspoon salt and freshly ground pepper
1 cup Napa cabbage -- thinly sliced
24 medium heart - shaped lobster ravioli -- (see note)
1 tablespoon chives or scallions snipped

Preparation / Directions:

Step 1 Cut the lobster tail and claw meat into 1-inch pieces; refrigerate. Coarsely chop the shells. In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes. Step 2 Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderate low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper. Step 3 Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes, drain. Arrange the ravioli in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with the chives/scallions and serve. * Use the water lobster was cooked in, if available. Note: Heart-shaped lobster ravioli can be ordered from the Ravioli Store, 212-925-1737. I ordered the heart-shaped as it was a special order for Valentine's Day. However, they sent a sampler of different pastas. All have been outstanding. I'd highly recommend trying the

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