Dec. 18, 2007

LOBSTER RAVIOLI (100 pieces)

1 lb. Shrimp (chopped)
1 lb. Lobster (chopped)
1 lb. Scallop (chopped)
½ cup Carrots (diced)
½ cup Shallots (diced)
½ cup Celery (diced)
½ cup Fennel (diced)
1 tbs Tarragon (chopped)
1 cup Lobster Sauce
Salt and Pepper to taste
200 pieces of Wonton Skin

Mix all ingredients except the wonton skin and assemble. Poach in boiling water with salt and blended oil or steam for 5 minutes.

LOBSTER STOCK

5 lbs. Lobster bodies
1 lb. Spanish Onions (large dice)
1 lb. Carrots (large dice)
1 lb. Celery (large dice)
1 cup Garlic (chopped)
1 cup Tomato Paste
1 bunch Tarragon
1 tbs White Peppercorn

Roast all of the ingredients for 45 minutes and place it in a stock pot. Add 1 gallon of water and 1 gallon of white wine. Boil for 45 minutes and strain.

LOBSTER SAUCE

Equal parts of sweet butter and lobster stock. Run it in the blender until smooth. Add salt and pepper to taste.