Lobster Ravioli
INGREDIENTS
Two - 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces
25g fresh root ginger
Lemon juice
Pinch of cayenne pepper
1 egg
Sea Salt
For the Pasta Dough:
2 1/2 cups all-purpose unbleached flour
4 Eggs
Water
For The Sauce:
60ml vegetable stock
1 knob of butter
20ml sherry vinegar
5 ml soy sauce
INSTRUCTIONS
1.Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar mix???.
2. Next, make the raviolis. Bring a large pan of water to the boil. Blanch the tail in the boiling water for 10 seconds (and the pincers for 15 seconds-if you are using them). Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.
3). Meanwhile, ...........