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1
Have ready a large bowl filled with ice.
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2
Fill a very large wide-bottomed pot with water and add the vinegar, carrots, onion, celery, anise seed, fennel seed, coriander seed, bay leaf, and cayenne.
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3
Bring to a boil, submerge the lobsters (cook one at a time if they don't all fit) in the pot and cook for 5 minutes.
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4
Remove the lobsters and immediately place in the ice bath to stop further cooking.
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5
Lay a lobster on a towel; pull the legs off and snap off the knuckles.
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6
Remove the thin part of the claws and the bone inside the claw meat by twisting and pulling it out.
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7
Lay the claw flat on a towel, cover, and gently pound with a wide mallet or heel of a knife.
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8
Use your fingers to gently push the meat through the large opening at the other end.
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9
Lay the tail meat flat and use shears to cut in half lengthwise through the middle.
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10
Remove the vein running through the inside of the tail but leave the meat inside the tail.
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11
For the knuckles, cut off the top joint of each knuckle and use scissors to cut away the shell along the smooth outside edge of the knuckle.
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12
Use your finger to open up the shell and remove the meat.
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13
Reserve the meat on a paper towel, cover, and refrigerate.
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14
For the body, pull back and discard the sack behind the head.
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15
Save the dark green roe for a sauce and the body and legs for a stock, if you want.
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16
Discard the tomalley and lungs.
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17
To make the beurre fondue:
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18
Heat the olive oil in a saucepan over medium heat.
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19
Add the shallots and cook until translucent, 2 to 3 minutes.
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20
Add the anise seed, fennel seed, star anise, cayenne, and coriander, and saute for a few more minutes.
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21
Add the wine; bring to a boil for 2 minutes.
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22
Add the butter pieces gradually and whisk consistently to obtain and emulsify the beurre fondue.
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23
Strain out the shallots.
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24
Add the tarragon.
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25
Season with salt and pepper.
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26
Set aside.
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27
To make the muscade de Provence ravioli:
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28
Preheat the oven to 350 degrees F.
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29
Split the pumpkin and remove the seeds.
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30
Set the pieces on a roasting rack in a roasting pan.
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31
Dab pieces of the butter on the individual pieces of pumpkin.
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32
Drizzle the honey over the pieces, season with salt, pepper, and nutmeg, and set the cinnamon stick on one of the pumpkin halves.
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33
Pour the water in the pan and cover with aluminum foil.
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34
Bake until the pumpkin is very soft, about 1 hour.
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35
Let cool in the pan, reserving the liquid in the pan.
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36
Scrape the flesh from the rind; discard the rind and the cinnamon stick.
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37
Blend the pumpkin with the remaining liquid in the pan, strain, and refrigerate until ready to use.
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38
Lay out a wonton wrapper, brush with the beaten egg, and place 1 teaspoon of muscade de Provence filling in the center of the wrapper.
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39
Cover with a second wrapper and press down the edges around the filling, making sure to push all air bubbles away from the center towards the outer edges.
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40
Press on the edges to seal.
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41
Use a cutter in order to shape the ravioli or trim the edges to the desired from.
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42
Dust with flour to prevent sticking, and chill until ready to use.
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43
To cook, blanch the ravioli in boiling water for 1 minute.
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44
To make the truffle butter sauce:
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45
Mix 1 1/2 cups of the beurre fondue with the truffle and veal stock, if using.
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46
In a bowl, mix together the frisee, celery root, microgreens, almonds, and apples.
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47
Toss with the vinaigrette.
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48
Season with salt and pepper, to taste.
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49
To serve:
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50
Immerse the lobster in the warm beurre fondue and leave for 2 minutes, off the heat, just long enough to warm up the lobster and finish the cooking.
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51
Put a spoonful of truffle butter sauce on the bottom of a plate to make a circle.
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52
Put the warm ravioli on top.
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53
Season with salt, pepper and drizzle with olive oil.
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54
Then set the lobster on the ravioli, pulled somewhat out of its shell.
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55
Add the salad on top, tucking it in some of the lobster shell.
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56
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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57
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
