Lobster Pirogue With Shrimp Sauce
|Safflower oil||15 Milliliter|
|Onion||1 , finely diced|
|Chopped spinach||150 Milliliter|
|Black pepper||1 Milliliter|
|Cooked diced lobster meat||375 Milliliter|
|Ricotta cheese||250 Milliliter|
|All purpose flour||30 Milliliter|
|Fish stock||250 Milliliter|
|Light cream||250 Milliliter|
|Cooked shrimp meat||250 Milliliter|
|White pepper||1 Milliliter|
Prepare the pasta.
Cut out 36 - 4" (10 cm) round.
Cover with a damp cloth until required.
Heat the oil in a skillet, add the onion and saute until tender.
Add the spinach and continue to saute 2 minutes.
Transfer to a mixing bowl and cool completely.
Blend in the black pepper, lobster and ricotta.
Place 1 1/4 tbsp (20 ml) of filling on each pasta round.
Moisten the edges with water, fold in half and pinch to seal.
Repeat on each round until complete.
Heat a large kettle with 3 quarts (3 L) boiling salted water.
Cook each pirogue until they float, about 3 minutes.
To make sauce heat the butter in a sauce pan, add the flour and cook for 2 minutes over low heat.
Whip in the stock and cream.
Simmer until thickened.
Add the shrimp and seasonings.
Place pirogue on serving plates, smother with sauce and serve.