½ l American lobster sauce
¼ lCoteau de layon moelleux
Seasoning (salt, pepper, hot pepper)
24 snow peas
1 purple potato
200gof oyster mushrooms
200gof 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 lobsterheads andshells, crush them in a pestle and mortar with250 grams of butter. Mixthem in cognac, and add 75cl of white wine, a bouquet garni, soak them insome waterandcook for 45 minutes. Let it infuse six hours. Pass the sauce through a choinoisand reduce the sauce again byhalf, adding30 gramsof tarragon. Cut the ginger intojulienne, fryit 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 frythem in a little oil so that it soak. Drain and seasonthem, adding 30 grams of finely choppedshallots and 30 grams of finely choppedparsley.
Whitewash the raviolidough with a mixture of eggs and water. In the center of every square of dough place a dollopof mushrooms. Cover with another square,taking care to takethe air out of the inside and cutting carefully. Dry theravioli for half a day. Cook forsix minutes in some salt water when ready.
Cook the ravioli. Warmthe lobster in the oven forthree 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 theravioli gnocchi.
Find out more about Chef Coutanceau .