An exceptionally light, flavorful and romantic soup, this treasure is a perfect treat for lovers. Ideal for Valentine’s Day.

Lobster Ravioli in Broth
Recipe type: Soups and Stews
Serves: 6
  • 1 steamed lobster (about 2 pounds); shelled, coral and shells reserved separately
  • 10 Cups water
  • 3 medium leeks, white and tender green; thinly sliced
  • 2 carrots; coarsely chopped
  • 1 celery rib; thickly sliced
  • 10 parsely sprigs
  • 2 garlic cloves; crushed
  • salt; to taste
  • freshly-ground black pepper; to taste
  • 1 Cup thinly-sliced Napa cabbage
  • 24 lobster ravioli
  • 1 Tablespoon snipped chives
  1. Cut the lobster tail and claw meat into 1-inch pieces; refrigerate.
  2. Coarsely chop the shells.
  3. In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper.
  4. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes.
  5. Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderately-low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper.
  6. Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes; drain. Arrange the ravioli in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with chives and serve.
This recipe yields 6 servings.

Per serving: 13 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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