Lobster Ravioli In Broth

Recipe Ingredients

1		Streamed lobster - (abt 2 lbs) - shelled, coral
		And shells reserved separetly
10 cups	2370ml	Water
3 cups	711ml	Leeks, white and tender green - thinly sliced (medium)
2		Carrots - coarsely chopped
1		Celery rib - thickly sliced
10		Parsely sprigs
2		Garlic cloves - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Thinly-sliced Napa cabbage
24		Heart-shaped lobster ravioli - see * Note
1 tablespoon	15ml	Snipped chives

Recipe Instructions

* Note: Heart-shaped lobster ravioli can be ordered until February 9 from the Ravioli Store, 212-925-1737.

Cut the lobster tail and claw meat into 1-inch pieces; refrigerate. Coarsely chop the shells.

In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes.

Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderately-low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper.

Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes; drain. Arrange the ravioli in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with chives and serve.

This recipe yields 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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