Sam Fruend, One if by Land, Two if by Sea (New York, NY)
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)
2 ½ cups of 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.)
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
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.
For Lobster Tarragon Sauce:
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.