Lobster Ravioli

Recipe from The American Club.

Ingredients:

For the Pasta:

1 whole egg

3 egg yolks

½ pound baby spinach

1 cup all purpose flour

Salt and pepper to taste

For the Lobster Stuffing:

1 ounce fresh basil

¼ cup olive oil

¼ cup Parmesan cheese

3 garlic cloves

Toasted pine nuts (as needed)

¼ pound lobster meat

Salt and pepper to taste

¼ cup Mozzarella cheese, shredded

For the Choron Sauce:

2 egg yolks

1 cup clarified butter

Lemon juice to taste

Tabasco sauce to taste

Salt and pepper to taste

½ to 1 tablespoon tomato paste

Directions:

For the Pasta:

In a blender combine the whole egg, egg yolks and spinach. Blend until the spinach is puréed. You might need to add a small amount of water to help the process.

Using a standing mixer with the dough hook attachment slowly pour the egg and spinach mixture into the flour. Mix on low speed until one ball is formed. Wrap and refrigerate for 4 to 6 hours.

Using a pasta roller, roll the pasta dough to a number 5 setting. Place the lobster filling on the dough and cut into desired shapes. Place in boiling salted water for about 2 minutes or until pasta is cooked.

For the Lobster Stuffing:

In a blender or food processor combine the basil, olive oil, Parmesan cheese, garlic and pine nuts.

Brush the lobster with oil and season with salt and pepper. Place on hot grill and cook until medium rare. This should take 1 to 2 minutes. Cut into ½ inch pieces and combine with basil mixture and Mozzarella cheese.

For the Choron Sauce:

Place the egg yolks in a stainless steel bowl with a few drops of water. Using a whisk beat the eggs over low to medium heat until they are stiff enough to hold on the whisk. Slowly add your heated butter. This will make an emulsion similar looking to a mayonnaise. Finish with lemon juice, Tabasco, tomato paste and salt and pepper.

Serve your Choron sauce over hot ravioli and enjoy.

Makes 4 servings.