Macadamia Nut and Lobster Ravioli with Curry Sauce

I'm posting this recipe to my mobile app. I haven't tried it yet, but a local grocery store sometimes has slipper lobster tails on sale, so I will try it one day. Recipe courtesy of Chef John Guinivere, The Grand Canyon. Prep Time: 50 min Cook Time: 25 min Level: Intermediate Serves: 2 to 3 servings

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Macadamia Nut and Lobster Ravioli with Curry Sauce Save
Macadamia Nut and Lobster Ravioli with Curry Sauce

I'm posting this recipe to my mobile app. I haven't tried it yet, but a local grocery store sometimes has slipper lobster tails on sale, so I will try it one day. Recipe courtesy of Chef John Guinivere, The Grand Canyon. Prep Time: 50 min Cook Time: 25 min Level: Intermediate Serves: 2 to 3 servings

  • Preparing Time: 50 minutes
  • Total Time: 1 hour and 15 minutes
  • Served Person: 0
saute main dish contains white meat contains gluten contains red meat contains fish contains pasta contains dairy contains honey
main dish

Step-by-step

  • To make the ravioli: mix all of the stuffing ingredients together.
  • Place 1 wonton skin on a flat surface.
  • Moisten the edges with a little water.
  • Place about 2 teaspoons of the stuffing in the center of the wonton.
  • Top with another wonton and press the edges to seal.
  • Repeat with the remaining ingredients.
  • Bring a large pot of salted water to a boil.
  • Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
  • To make the sauce, in a nonstick pan, add the butter and melt.
  • Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes.
  • Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes.
  • Add the milk slowly.
  • Use chicken bouillon as your salt and sweeten with honey to your liking.
  • After the sauce is nice and thick, add ravioli.
  • Season with black pepper.
  • Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.
Overcooking raw crustacean fillings inside delicate pasta pockets destroys moisture, resulting in rubbery meat and weeping boundaries. Raw lobster requires precise thermal limits; boiling the assembled wonton wrappers for three to four minutes until they float guarantees the interior reaches safe doneness without seizing the dense muscle fibers. Toasting macadamia nuts beforehand drives out internal moisture, preserving their crucial crunch against the soft pasta wrapper.

Mastering the Roux Base

Whisking flour directly into melted butter and cooking it until the mixture bubbles like pancake batter for four minutes toasts the starch molecules, eliminating raw flour taste and building thickening power. Pouring cold milk slowly into the hot wine reduction prevents starch agglomeration, yielding a smooth emulsion. Substituting heavy cream for milk alters the fat-to-liquid ratio, requiring less simmering time to achieve proper coating consistency because the higher lipid content thickens faster under moderate heat.

Balancing Salt and Sweetness

Dissolving chicken bouillon granules directly into the bubbling dairy provides concentrated umami while controlling moisture levels better than adding liquid broth. Honey introduces viscosity and counters the sharpness of curry powder, balancing the sauce without thinning the reduction. Finishing the dish with freshly grated Parmesan adds dry milk solids that absorb excess surface moisture on the plate.
Waffles?
Brie and Parmesan Polenta?
Venison Gumbo?
Pancakes?
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