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Lobster Pirogue With Shrimp Sauce

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Ingredients
  Pasta 1 (Any)
  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
  Butter 30 Milliliter
  All purpose flour 30 Milliliter
  Fish stock 250 Milliliter
  Light cream 250 Milliliter
  Cooked shrimp meat 250 Milliliter
  Salt 3 Milliliter
  Paprika 3 Milliliter
  White pepper 1 Milliliter
Directions

Prepare the pasta.
Roll thin.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
5

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