Lobster Ravioli with Champagne Foam and Mascarpone Quenelles
There are many types of ricotta cheese which are made from sheep, cow, goat or water buffalo's milk. The translation of 'ricotta' literally means recooked which derives from the process in which it is made from leftover whey of other cheese productions.
Ingredients
- 20 ravioli
- ½ cup Champagne
- 1/4 cup heavy cream
- 1 tbsp fresh chive, finely chopped
- TT salt and pepper
- 2 ea lobster tails (split)
- 1 qt. homemade unsalted vegetable stock
- 1 cup fish fumet
- 8 oz Mascarpone
- 1 small garlic clove, minced
Directions
Poach lobster in vegetable stock, strain lobster, remove lobster shells and set aside. Reduce Champagne by half, add 1 cup fish fumet, 1 cup vegetable stock used to poach the lobster, and the lobster shells. Reduce by 2/3 and add heavy cream. Bring to a simmer and season with salt and pepper. Thicken sauce slightly with corn starch and finish sauce with cold butter. Combine Mascarpone with chives and minced garlic, season to taste. Make Mascarpone quenelles using a teaspoon. To plate, reheat the lobster meat with ravioli and slice the lobster. Cool champagne sauce in between 125-150 F. Place sauce into siphon. Shake well and discharge foam on the plate. Plate hot ravioli with all components and garnish with fresh chives.
