½ l American lobster sauce
¼ l Coteau de layon moelleux
Seasoning (salt, pepper, hot pepper)
24 snow peas
1 purple potato
200g of Chitakés
200g of ceps
200g of oyster mushrooms
200g of cultivated mushrooms
Steam the lobster in the broth for 5 minutes. Break the shell while warm and brown it in a pan with butter and lobster juice.
For the sauce take the cooked lobster heads and shells, crush them in a pestle and mortar with 250 grams of butter. Mix them in cognac, and add 75cl of white wine, a bouquet garni, soak them in some water and cook for 45 minutes. Let it infuse six hours. Pass the sauce through a choinois and reduce the sauce again by half, adding 30 grams of tarragon. Cut the ginger into julienne, fry it in the pan with the wine and the zest and the lemon juice; mix in with the sauce, boil and emulsify with butter.
Cook all the vegetables in salted boiling water and some olive oil during two minutes. Plunge them into the ice water and drain them.
Thinly slice all the mushrooms and fry them in a little oil so that it soak. Drain and season them, adding 30 grams of finely chopped shallots and 30 grams of finely chopped parsley.
Whitewash the ravioli dough with a mixture of eggs and water. In the center of every square of dough place a dollop of mushrooms. Cover with another square, taking care to take the air out of the inside and cutting carefully. Dry the ravioli for half a day. Cook for six minutes in some salt water when ready.
Cook the ravioli. Warm the lobster in the oven for three minutes. Warm the vegetables in a little water and butter. Start plating with the turnips, peas and potato. Add the lobster, the rest of vegetables then finish the ravioli gnocchi.
Find out more about Chef Coutanceau here.