Lobster Pirogue With Shrimp Sauce Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time40 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings5
CourseMethod
Main Ingredient

Ingredients

 Pasta1 (Any)
 Safflower oil15 Milliliter
 Onion1 , finely diced
 Chopped spinach150 Milliliter
 Black pepper1 Milliliter
 Cooked diced lobster meat375 Milliliter
 Ricotta cheese250 Milliliter
 Butter30 Milliliter
 All purpose flour30 Milliliter
 Fish stock250 Milliliter
 Light cream250 Milliliter
 Cooked shrimp meat250 Milliliter
 Salt3 Milliliter
 Paprika3 Milliliter
 White pepper1 Milliliter

Directions

Prepare the pasta.
Roll thin.
Cut out 36 - 4" (10 cm) round.
Cover with a damp cloth until required.
Heat the oil in a skillet, add the onion and saute until tender.
Add the spinach and continue to saute 2 minutes.
Transfer to a mixing bowl and cool completely.
Blend in the black pepper, lobster and ricotta.
Place 1 1/4 tbsp (20 ml) of filling on each pasta round.
Moisten the edges with water, fold in half and pinch to seal.
Repeat on each round until complete.
Heat a large kettle with 3 quarts (3 L) boiling salted water.
Cook each pirogue until they float, about 3 minutes.
To make sauce heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat.
Whip in the stock and cream.
Simmer until thickened.
Add the shrimp and seasonings.
Place pirogue on serving plates, smother with sauce and serve.
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