One of America’s most romantic restaurants, One If By Land, Two If By Sea, is the perfect place to pop a cork and pop THE question. It’s located in Aaron Burr’s historic carriage house in New York City’s Greenwich Village and the beautiful decor can certainly coax Cupid to fly overhead. Brick walls, four fireplaces and shiny chandeliers define classic elegance while fresh roses and long burning taper candles on each table are sure to make most anyone drop to one knee. It is rumored that more marriage proposals are made here than any other restaurant in the entire country.
Chef Sam Freund has created a mouth watering menu using seasonal and locally sourced ingredients. Appetizers include sea scallops served with sunchoke puree, clove infused turnips and fois gras, as well as grilled octopus with kalamata olives and pimiento. Entrees include Chef Fruend’s delicious Lobster Truffle Ravioli (recipe below) and time honored classics such as his updated Beef Wellington.
Save room for dessert as Pastry Chef Dean Anderson’s mascarpone cheesecake is sinfully smooth and his lychee fruit panna cotta with Valentine red beet cake crowned by white chocolate ice cream and hibiscus sauce is not to be missed.
Lobster Truffle Ravioli
If you can’t get to New York for Valentine’s Day this year, you can show your sweetheart how much you care by making this elegant dish at home.
Recipe courtesy of Chef Sam Freund of One if by Land, Two if by Sea
2 whole lobsters, approx 1 ¼ pounds each
2 tsp white truffle oil
2 tblsp chopped tarragon
2 tblsp chopped chives
zest of ½ orange
1 egg white
1 whole egg, beaten (egg wash)
salt and pepper to taste
fresh pasta dough sheets, purchased at gourmet market (If unavailable, substitute wonton wrappers)
In a large pot, bring 2 gallons of water to a strong boil. Place lobsters into pot, and cook for 2 ½- 3 minutes. Remove lobsters, and cool in an ice bath.
After lobster cools, remove claws and break the shells with a small mallet or back of a heavy knife, trying to maintain whole claws. Set claws aside. Cut the thin membrane on the underside of the tail with scissors. Remove the tail meat and chop into small pieces. Reserve shells and head for lobster stock. In a separate bowl mix herbs, truffle oil, orange zest, salt and pepper. Add the chopped lobster tail meat to the herb/truffle oil mixture. In another bowl briskly whisk egg white for one minute. Mix thoroughly with the lobster tail mixture. Using a round cookie cutter (or coffee cup rim and knife) cut 12 equal size rounds of pasta dough. Divide lobster tail mixture into six equal portions, and place each into the center of a pasta round. Brush egg wash around the lobster, place another pasta round on top, and press edges down with lightly dampened fingers.
Make Lobster Tarragon sauce according to directions below. Makes 6 large ravioli (two servings).
Lobster Tarragon Sauce
Basic Lobster Broth: Place discarded lobster bodies and shells into a pot, cover with water, bring to a boil, and then lower heat and simmer for 30 minutes. Remove large pieces of shell and body with tongs, and then strain stock to remove bits of shell.
2 ½ cups of lobster broth
1 stick of unsalted butter
1 onion, chopped
1 large carrot, peeled and sliced
4 cloves of garlic, peeled and halved
1 bunch of fresh tarragon
½ cup dry white wine
Melt butter in a medium saucepan, and cook carrot, onion, and garlic until soft. Deglaze by adding white wine and continue cooking at medium heat, stirring constantly until all the liquid evaporates. Add lobster broth, and continue cooking, stirring occasionally, until reduced by half. Put mixture in a blender or food processor and process until smooth. Season with salt and pepper to taste. If the mixture is too thick add more lobster broth.
Cook ravioli for three minutes in 6 quarts of rapidly boiling salted water, and remove to two plates with a slotted spoon. Lightly reheat the lobster claw meat in a frying pan with melted butter, and arrange on plates with ravioli. Cover with lobster tarragon sauce and serve.
Recommended Wine: The delicate buttery texture of the lobster ravioli pairs beautifully with an Old World Grand Cru Chablis such as Domaine William Fevre 2006 "Bougros," or a new world Thelema 2007 Chardonnay from South Africa.