Login to Save Like

Ingredients

Lobster:

• 1/2 cup red wine vinegar
• 1 carrot, peeled and diced
• 1 onion, peeled and quartered
• 1/2 bunch celery, washed and cut
• 1 teaspoon anise seed
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 bay leaf
• 1 teaspoon ground cayenne pepper
• 3 (1 1/2 pound) live lobsters, female if possible

Beurre fondue:

• 2 teaspoons olive oil
• 2 teaspoons minced shallots
• 1 teaspoon anise seed
• 1 teaspoon fennel seed
• 2 whole star anise
• Pinch ground cayenne pepper
• 1 tablespoon coriander seeds
• 1 cup dry white wine
• 2 pounds butter, cut in pieces
• 1 bunch fresh tarragon sprigs
• Salt and freshly ground black pepper

Muscade de Provence ravioli:

• 1 (2 1/2 pound) muscade de Provence
• 4 tablespoons unsalted butter
• 2 teaspoon honey
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon freshly ground black pepper, more to taste
• 1/2 teaspoon freshly grated nutmeg
• 1 (3-inch) stick cinnamon
• 2 cups water or chicken stock
• 1 package wonton wrappers
• 1 egg, beaten
• Flour, for dusting

Truffle butter sauce:

• 1/2 ounce winter truffle, julienned or minced
• 2 teaspoons reduced veal stock, optional

Salad:

• 1 cup frisee
• 1/4 cup julienned celery root
• 1/4 cup microgreens
• 2 tablespoons sliced almond, toasted
• 2 tablespoons julienned apples
• 1 teaspoon vinaigrette, made with banyuls vinegar
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Butter Poached Lobster, Muscade De Provence Ravioli, Truffle Butter Sauce Recipe.

Food Network