Tom Colicchio and Gail Simmons make Spiced Roasted Lobster with Pea Ravioli at the 2009 F&W Classic in Aspen.Tom Colicchio and Gail Simmons make Spiced Roasted Lobster with Pea Ravioli at the 2009 F&W Classic in Aspen.
For this dish, we're gonna have peas three different ways. We'll have peas that are just blanched off. We'll also have a bit of pea puree. We also have some pea ravioli. For the lobster, we have the claws and the tail. And the way I like to cook lobster is I separate the claws and the tail from the body, then we wrap the lobster in plastic wrap, and then we put it into boiling water. To shell this After it's cooked, just press down on the side, and then just take it and just peel the shell right off. For the claw, just pull off these guys, you can sorta get some meat out of there too, but for now I'm not gonna bother. Pull this claw off. I know it kind of looks nice when you have both knuckles there. But this bottom knuckle is really salty and not very flavorful. So we just get rid of it. And then simply take your knife and just hit it. Once it's in there you can flip it. And then okay. There you go. There we go. And then pull that guy out. Okay? So we have the claw. I have a little oil. And, again, don't use extra virgin olive oil for this, it's just a waste of good olive oil. The other thing I like to do when I cook lobster is a little spice mix that I like to make. It's very simple. We have our spice grinder. So we have some cardamom, A little mustard seed. We have some red peppercorns, little fennel seed, coriander seed, and a little bit of cayenne pepper. And then we'll put a couple turns of black pepper as well. And then we'll just kind of [SOUND]. So we have our lobster, we have our spices. I'm gonna dry the lobster off a little bit, coat it with spice and then add it to be pan. Then again, you notice, this isn't high heat. If you use high heat for this the lobster would actually toughen up as soon as it hit the heat. Now we're gonna add some butter to this. Little bit of butter. [LAUGH] [APPLAUSE] We're gonna add some fresh bay leaf and You notice again how the butter is just bubbling nicely. It's not burning up, and so you wanna take that and baste our lobster with that. Just baste some of those flavors in. So now that it's cooking, it's seared up a little bit, I'm gonna put it in the oven for a short time. It's a 400 degree oven, it's gonna sit in there for just a little bit. And while that's in there, I'm gonna start the sauce. So we have the reduction of the lobster stock. Now we have our lobster butter, so we're gonna add that. And you'll see, as that starts to cook that lobster butter how it starts to brighten up, it start turning orange. And we also have a little bit of creme fraiche that I wanna add to this. Now again, because it's the restaurant dish, we have this little handy dandy little buzzer here, so you don't have to sit there and whisk it with a whisk, you just kinda do this. Mm-hm, makes it look easy. Oh yeah. I have the fresh ravioli, and I'm gonna drop them into the boiling salted water. [BLANK_AUDIO] And you know, I just put the peas right on top, cuz we'll let those cook with the ravioli. It's fresh pasta. It's gonna take about three or four minutes to cook. separately over here, I took a little bit of the pasta water. Let it simmer. And we'll add a little bit of butter to that. And you'll see that this will start to emulsify to it's not going to turn into a greasy butter in the sauce, because there's enough water there's enough liquid in there to hold the emulsion. And so just let that sorta heat up. And once these are cooked out they come. I have lobster burning in the oven. [LAUGH] Nah. That's fine. Look at that.>>Looks great.>>Yeah>>Smells great. First a little bit of the pea puree. And then we have some of our ravioli. Two's enough, and some of the peas [BLANK_AUDIO] Lobster, just pat it dry to get some of the oil off it. [BLANK_AUDIO] And so you see also this sauce is not that thick and there's a lot of butter in there, but you don't need a whole lot of it. It's pretty concentrated and then Just to get some more pea in there we'll use a couple pea shoots in there. And that's pretty much the dish. [APPLAUSE] Not bad.