Citrus glazed lobster with Ravioli

This morning was great with a this new idea that came to my mind of having a few recipe's costed to include in the menu that i was working on. This was one of the recipes, that i had high food cost on, this is recommended for household surprises for your families. I found this recipe to be great. I just loved it.

This recipe is for 4 people
INGREDIENTS

For the lobster and glaze:

Lobster 4ea 1.5#
Lemon 1ea
Turmeric 1Tbsp
Salt 1/4 tsp
Ground white pepper 1/8tsp
Butter softened 2Tbsp

For the Ravioli:

Fennel 1bulb
Mascarpone cheese 2tsp
Salt and pepper to taste
Ravioli Pasta 16ea
Egg Wash 2ea
Olive oil for brushing
Reserved Lobster claw meat

For the sauce:

Fennel Stock 3Cups
Olive Oil 1tsp
Garlic minced 2ea
Tomato Juice 6oz
Tarragon Chopped
Butter 1Tbsp
Salt and pepper

For the Fennel stock:

Fennel Scraps, coarsely chopped 2 Cups
Fennel seeds toasted 1Tbsp
Burgundy wine 1/4 cup
Chicken stock 1.25Cups
Olive oil 1Tbsp

For the Greens:

Lemon juice 1ea
Olive oil 2Tbsp
Shallot minced 1ea
Chives chopped 1tsp
Assorted Vegetables 1/2 cup

For the Fennel oil:

Fennel Stock 2Cups
Extra Virgin Olive oil 1Cup
Fennel stalk 1Cup

For the Garnish :

Fennel oil
Thinly sliced fennel
Toasted fennel seeds
Paprika powder

Directions:

For the Lobster and glaze: Bring a pot of salted water to a boil and blanch the lobsters for five minutes. Remove from water and allow to cool. Combine the butter, lemon juice, turmeric, salt and pepper in a small bowl. Remove the claws of the lobster and remove the meat. Dice them for the ravioli. Split into half after removing the tail. Brush with lemon butter and set aside until ready to serve.

For the Ravioli: Bring a pot of salted water to a boil and blanch the fennel until soft. Remove the fennel from the water and separate the leaves. Brush with olive oil and season with salt and pepper. Place on a hot grill (barbecue grill) and cook until charred. Remove fennel from the grill and place in a food processor with the mascarpone and puree until smooth. Pass through a fine mesh, fold in the claw meat and adjust the seasoning with salt and pepper. Allow the mixture to cool. Lay pasta squares onto a flat surface. Place 1/2tsp of the filling on eight of the squares and brush the edges with the egg wash. Cover with the other eight squares and seal the edges well.
Refrigerate until ready for service.

For the sauce: Place the fennel stock in a sauce pan over medium heat and reduce by 3/4th. Heat the olive oil in a separate saucepan, add the garlic and saute until soft. Add the reduced fennel stock and tomato juice and reduce by 2/3. Add the tarragon and season with salt and pepper. Remove saucepan from the heat and whisk in the butter. Set aside and keep warm.

For the fennel stock: Heat the olive oil in a saucepan, add the fennel scraps and lightly saute for ten minutes. Add the fennel seeds and deglaze with the burgundy wine. Add the chicken stock, bring to a boil and reduce to a simmer for one hour. Remove saucepan from the heat, strain and cool the stock.

For the greens: Whisk together the lemon juice and olive oil in a small bowl. Add the shallot and chives and season with salt and pepper. Coat the greens with the vinaigrette and set aside.

For the fennel oil: Place the fennel stock in a small saucepan over medium heat. Reduce to 1/4 cup, remove pan form the heat and cool. Whisk the olive oil into the fennel reduction, transfer to a blender, add the fennel stalk and puree. Strain and set aside.

To assemble: Steam or gently boil the ravioli until cooked. Heat a saute pan, place the lobster tails, buttered side down, in the hot pan and cook until well browned. Remove the lobster from the pan.

To Serve: Place the charred fennel at one end of the plate and place the greens beside it. Cover with the split lobster tail. Place two ravioli at the other end of the plate and spoon the sauce over them. Drizzle the fennel oil onto the plate and garnish with the raw sliced fennel, fennel seeds, paprika powder.