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For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly.
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2
Make a well in the flour and add eggs into it.
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Mix the eggs into the flour and knead the mixture with your hands until smooth.
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Add water only as needed to reach desired consistency.
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5
Avoid adding more than necessary.
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Flatten dough slightly and cover with plastic.
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7
Chill dough in the refrigerator for about 1 hour.
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8
For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute.
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Separate the tail, body, and claws.
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Split the tail and remove the meat.
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Crack the claws and knuckles open and remove their meat setting aside the meat from the larger claw and its knuckles.
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Smash the shells (including the body) with a cleaver or meat mallet.
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Covering the shells with a kitchen towel first helps avoid making a mess.
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Heat the clarified butter in a large, heavy bottomed pot over medium/high heat.
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Add the lobster shells, celery, carrots, and onions.
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Cook until the mixture caramelizes.
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This may take up to a half hour.
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Keep the heat on medium to high.
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Use a wooden spoon to scrape the brown residue from the bottom of the pot.
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Add the water (should be enough to cover the contents of the pot.
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If not add more) and simmer for about 45 minutes.
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22
While this lobster stock is cooking, cut 8 ounces butter into small cubes.
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Place them in a small saucepan and add 1 tablespoon of water.
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Heat the butter slowly whisking it with the water until fully melted.
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Add the lobster tail meat and the claw and knuckle meat from the smaller claw.
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Cook the meat in the butter over low heat for a total of about 5 minutes.
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Check the claw and knuckle meat after about 3 minutes.
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When cooked, remove the meat from the butter and set aside to cool slightly.
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Cut the tail and knuckle meat into small cubes.
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30
The claw meat will break up in your fingers.
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31
Returning to the lobster stock, strain the mixture through a fine mesh sieve saving the stock and discarding the rest.
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32
Pour the stock into a clean saucepot, return to the stove and bring to a boil.
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Continue at a rolling boil until it has reduced down to about a quart of liquid.
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Remove half of the liquid and set it aside.
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Add the white wine and reduce again this time down as much as possible.
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When fully reduced, the bubbles from boiling will be much tighter.
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There may be as little as a tablespoon of liquid left.
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Reduce the heat to low and whisk in the 1-ounce of butter.
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39
Set this wine reduction aside.
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40
In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste.
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Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat.
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Add a pinch of sea salt and pepper.
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Cover and refrigerate filling until ready to use.
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For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil.
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When the mixture has reduced by about half remove the thyme and discard.
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Remove the vanilla bean and set aside.
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Continue reducing the liquid until it thickens.
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Reduce heat to low.
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Split the vanilla bean and scrape its seeds.
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50
Add the seeds to the sauce and discard the pod.
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Cube up the butter and whisk it, bit by bit, into the sauce to finish it.
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Season, to taste, with salt and pepper.
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For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it.
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Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot).
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Using this to cover the mixture instead of a pot lid will help prevent boil-over.
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Cook the mixture on low heat for 45 minutes or until celeriac is very tender.
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Remove paper and strain the mixture reserving both the celeriac and the cream.
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In a food processor puree the celeriac.
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Add just enough cream to make a smooth puree.
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Season with salt and pepper.
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For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion.
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Cook over medium heat, stirring often, for about 15 minutes and then add the fennel.
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When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs.
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Add the wine and cook until it reduces by two thirds.
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Swirl in the butter and season, to taste, with salt and pepper.
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For the Ravioli: Roll the pasta dough out into sheets using a pasta roller.
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Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart.
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Fold the dough over the filling and press it together just around the filling working outward.
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Cut the ravioli with a pasta wheel or with a ring mold.
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If making a large batch, freeze the ravioli.
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This will make cooking them much easier.
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If not, cover and refrigerate until needed.
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Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.
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To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate.
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Gently set 1 ravioli on each mound slanted upward.
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Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate.
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77
If edible flowers or fresh herb sprigs are available they can be used as a garnish.
