Lobster Pirogue With Shrimp Sauce Recipe
Ingredients
| 1 any pasta | ||
| 15 ml saf flower oil | ||
| 1 finely diced onion | ||
| Spinach | 150 Milliliter, chopped | |
| Black pepper | 1 Milliliter | |
| 375 ml cooked diced lobster | ||
| Ricotta cheese | 250 Milliliter | |
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
| Fish stock | 250 Milliliter | |
| Light cream | 250 Milliliter | |
| 250 ml cooked shrimp meat | ||
| Salt | 3 Milliliter | |
| Paprika | 3 Milliliter | |
| Pepper white | 1 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.
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.
Chef
