Butter Poached Lobster Muscade De Provence Ravioli Truffle Butter Sauce Recipes

Steps:

• For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.
• For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat - setting aside the meat from the larger claw and its knuckles.
• Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.
• While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly - whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.
• Returning to the lobster stock, strain the mixture through a fine mesh sieve - saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.
• Add the white wine and reduce again - this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.
• In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.
• For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.
• For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture - reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.
• For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.
• For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling - working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.
• To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound - slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.

Steps:

• Bring a large pot of salted water to a boil.
• Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
• Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
• Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
• In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
• In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
• Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.

Steps:

• For the corn pancakes: In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt. In a separate bowl, combine the eggs, milk, and melted butter. Add the egg mixture to the dry ingredients and mix well.
• Heat a griddle or cast iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20). Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through.
• Keep warm in a 200 degree oven until ready to serve.
• For the truffle butter: Place the butter in a medium bowl. Fold in the truffles until combined and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. Leftover butter can be frozen.
• For the roasted beets: Preheat oven to 375 degrees F. Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes. Let cool slightly and remove skin. Cut into quarters.
• For the vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool. When cool, slowly whisk in the canola oil until emulsified.
• Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed.
• For the assembly: Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add the 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster. Place 1 of the warm pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
• Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately.

Steps:

• Reserve 1 cup of clarified butter and try to keep warm.
• Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
• While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.