Recipe - Lobster Ravioli In Broth

1 2 pound lobster; coral and
shells reserved, steamed
10 cup Water*
3 md Leeks; white and tender
green part only, thinly
cut or sliced up
2 Carrots; coarsely chopped
1 Celery ribs; thickly cut or sliced up
10 Parsley stems
2 Cloves garlic; crushed
Salt and fresly ground
pepper
1 cup Napa cabbage; thinly cut or sliced up
24 Heartshaped lobster
ravioli; (see note)
1 tablespoon Chives or scallions; snipped

Step 1: Cut the lobster tail and claw meat into 1inch pieces; refrigerate.
Coarsley 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.

Step 2: Strain the lobster broth into a medium saucepan. Add the Napa
cabbage and lobster meat and bring to a boil. Simmer over moderate low heat
until the cabbage is tender, about 5 minutes. Stir in the lobster coral and
season with salt and pepper.

Step 3: 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 the
chives/scallions and serve.

* Use the water lobster was cooked in, if available.

Note: Heartshaped lobster ravioli can be ordered from the Ravioli Store,
2129251737. I ordered the heartshaped as it was a special order for
Valentine's Day. However, they sent a sampler of different pastas. All have
been outstanding. I'd highly recommend trying them.

Suggested Wine: Chateau Michele Chardonnay 94

Recipe by: Food and Wine 2/98

Posted to MCRecipe Digest by Vondoop@aol.com on Feb 21, 1998