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1
Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
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2
Clean the mushrooms and dice and saute in butter in a large sauce pan.
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3
Add the shallot and mix in the creme fraiche and quickly bring to a boil.
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4
Season to taste with salt and pepper.
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5
Add the chives and lobster meat.
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6
gently blend.
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7
Simmer for about 5 minutes.
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8
Remove from heat and cool to room temperature.
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9
Vanilla Butter Sauce----------------.
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10
Melt the butter in a small saucepan.
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11
Add the shallots and simmer until soft.
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12
Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
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13
Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
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14
Continue to add the butter this way-on the heat, off the heat.
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15
Season to taste with salt and pepper and remove from the heat.
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16
Scrape the vanilla bean and whisk it into the sauce.
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17
Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
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18
Putting it together--------------------.
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19
Roll out your pasta dough by machine or hand and lay flat.
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20
It should be about 5 inches across.
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21
Place about 1/2 T of lobster mixture, 4 to a row.
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22
Repeat and top with a fresh sheet of dough.
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23
Press down with hands and cut into squares.
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24
Crimp with a fork.
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25
Repeat.
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26
You can use won ton wrappers if you prefer.
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27
Put ravioli into a boiling pot of salted water-they cook very fast.
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28
When they float to the surface they are done.
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29
Remove, drain and place in a serving dish, topped with the sauce.
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30
By the way, I double the sauce!
