Wolfgang Puck CHEFSERIES CIBC1000 - Manual (Page 11)

2. Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4
of the meat into the mousse. Reserve the remaining meat for the sauce.
3. On a floured surface, roll the pasta as thin as possible. Brush half of the
dough with the egg wash. On it place 30 mounds of the mousse, 3 inches
apart. Cover the mounds with the uneggwashed pasta sheet and press
the dough together around each ravioli. With a ravioli cutter or a large,
sharp knife cut the ravioli apart. Dust a tray with semolina and place the
ravioli on the tray. Refrigerate.
4. At dinnertime, while you make the sauce, bring a large pot of water to a
boil with a little oil.
5. Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the
dill and the minced shallot until 1/4 cup liquid remains. Add the cream
and reduce it by half. Slowly whisk in the butter, a little at a time, until all
of it is incorporated. Season to taste with salt, pepper and lemon juice.
Set the sauce aside and keep it warm.
6. Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small
sprigs for the final garnish. Set aside.
7. Prepare the vegetables: Heat a sauté pan over medium heat and add
the butter. When it foams, add the julienne strips of vegetables and sauté
them until al dente. Season to taste with salt and pepper and reserve.
8. Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes.
Cut 1 ravioli open to see if the mousse is done. It should be barely cooked
through as it will continue to cook in the sauce. Drain the ravioli.
9. Add the ravioli to the sauce with the vegetables and the reserved lobster
meat and the chopped dill and heat just to the boiling point.
PRESENTATION
Divide the ravioli among heated dinner plates. Spoon the sauce over them and
garnish each plate with a small sprig of dill in the center. Serve immediately.
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LOBSTER RAVIOLI WITH
FRESH DILL SAUCE
Serves 6 to 8
INGREDIENTS
1 1/2 pounds fresh pasta dough
1 or 2 eggs, beaten lightly, for egg wash
semolina
Mousse:
1 pound fresh sea scallops, side muscles removed
1 egg
1 cup very cold heavy cream
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh dill
1 teaspoon salt
1 teaspoon freshly ground white pepper
1 small lobster, cooked
Sauce:
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
salt
freshly ground white pepper
fresh lemon juice
Vegetables:
2 tablespoons unsalted butter
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 leek, white part only, cut into julienne strips
salt
freshly ground white pepper
reserved dill and lobster meat
METHOD
1. Prepare the mousse: Use hand blender to purèe the scallops with the egg.
With the motor running, slowly pour in the cream, then add the cayenne,
dill, salt and pepper. Transfer the mousse to a bowl and chill, covered.
(Continued next page.)
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