The Cheat's Guide - Ravioli in Lobster Broth
Wednesday, September 26, 2007
This is not so much a recipe than a set of instructions. It's really fuss-free, doesn't take up too much time and best of all, easily modified to suit your personal taste or whatever was available at the supermarket that day.
The quality of this broth depends on two things: the lobster stock and the seafood. For the former, get the best you can lay your hands on and the latter, buy the freshest. The appearance of your broth also depends on the kind of stock you use. Mine comes rather thick and slightly reddish because of the herbs and spices that were already in it. With that disclaimer of sorts out of the way, let's get a move on.
Ravioli In Lobster Broth
You need:
ravioli (if you can't get lobster stuffed ones, the cheese variety will also do)
1 bottle of lobster boullion / stock
langoustine or lobster meat
cod, or any sort of firm white fish
prawns
1 medium sized bay leaf
a few sprigs of flat leaf parsley
cognac or sherry
salt and pepper to taste
You do:
- Cook ravioli according to instructions. Arrange them in soup plates. Cover and set aside.
- Empty contents of lobster boullion into a saucepan and follow the water to stock ratio instructions if any. Add in bay leaf and parsley. Bring to a soft rolling boil.
- While the stock is heating up, prepare seafood. Cut lobster and fish into chunks. Shell and devein prawns. Make a slit down the middle of the prawn body so it 'flowers' prettily during cooking.
- Let the boullion boil for a minute or two and then lower flame. Let simmer for 10 minutes. Cover the saucepan so the broth doesn't dry out.
- Bring it up to a soft boil again and add in the lobster/langoustine, fish and prawns. Add in a few tablespoons of cognac to taste. Season with salt and pepper if neccessary.
- Once the seafood is cooked, ladle out immediately onto the cooked ravioli and garnish with leftover parsley. You may give it a drizzle of double cream if desired.
Note: I didn't specify the amount of seafood required as you can use as much or as little as you want, it doesn't really matter.
*****
By the way, I've started what I call The Cheat's Guide. It's a collection of short cut method recipes I've devised when I'm pressed for time, feeling lazy or busy with
Labels: she cooks, soups, the cheat's guide
The Dutchess of Cookalot whipped this up at 3:46 am 2 calories
Comments:
Dutchess, pls tell me that I can find these ingredients in the Cold Storage over here? *cheesy grin*
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