Pasta maker

[Strike_King]

Originally Posted by spence

Jumbo lobster and scallop ravioli.

I've got the Atlas 180 as well.

-spence

Nice!! What are you going to use for a sauce?
Posted from my iPhone/Mobile device

[spence]

Originally Posted by Strike_King

Nice!! What are you going to use for a sauce?
Posted from my iPhone/Mobile device

That pic is a few years old, but I believe it was from an Alice Waters recipe. Used the lobster bodies to make a fumet with tomato and basil...then into a light creme sauce.

Nothing like a whole pile of lobster bodies getting turned into goodness rather than thrown in the trash.

-spence

[Sea Dangles]

Same goes with fish racks to make stock or even using the shell peeled from shrimp.I have never attempted lobster ravs,simply because I have never had them that make me want to give an effort. Last batch I made were filled with caramelized leeks,goat cheese and a little pancetta. Lydia knows ravs.

[O.D. Mike]

Originally Posted by spence

That pic is a few years old, but I believe it was from an Alice Waters recipe. Used the lobster bodies to make a fumet with tomato and basil...then into a light creme sauce.

Nothing like a whole pile of lobster bodies getting turned into goodness rather than thrown in the trash.

Spence can you share the lobster body recipe, I'm always throwing away lobster bodies.....

-spence

Posted from my iPhone/Mobile device

[spence]

Originally Posted by O.D. Mike

Spence can you share the lobster body recipe, I'm always throwing away lobster bodies.....

Sure, fumet is just a fancy name for a flavorful fish stock.

If you're making this from a fully cooked lobster it will have a bit less flavor as you've already extracted some from the initial cooking. If I'm going to use the lobster meat for something else I'll sometimes kill them live or just boil for 5 min to make the meat easier to remove...

Just put the shells in a pot (break them up a bit if you can) with a thinly sliced carrot, onion and celery stalk per lobster. Just barely cover with water if that. Add a chopped tomato per lobster as well...with some thyme, parsley and a few bay leafs.

Simmer very gently for 45 min or so (if any foam or scum forms at the surface remove it) then strain all the solids...then reduce the liquid by about 1/2 the volume.

If you want to make a creme sauce just simmer the liquid with a little heavy cream for a min gently. If you're making pasta be sure to finish the pasta in the sauce for about a minute as well.

-spence