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Lobster and Crab Ravioli

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Recipe Ingredients

Lobster Sauce:
2 live, (1 1/4- to 1 1/2-pound) lobsters
2 tbsp olive oil
1 1/3 cup finely chopped shallots
1 cup chopped fennel bulb
3 garlic cloves, chopped
1/4 cup Madeira
4 tsp tomato paste
3 cup chicken stock or canned low-salt broth
1 tbsp butter, room temperature
1 tbsp all purpose flour
1/2 cup whipping cream

Filling:
1/3 cup lentils
2 tbsp butter, (1/4 stick)
2 med Leeks, white and pale green parts only, thinly sliced
6 oz Crabmeat
6 lasagne noodles
2 tbsp chopped fresh cilantro

Cooking Procedures

For Sauce:
Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces.
Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil.
Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For filling:
Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta. 
 
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Excerpt from the wayback cook-book collection:

j4ND COOKIES Cakes or cookies made from rolled oats are more quickly baked than those made from the steel cut variety as the rolled oats are partially cooked. If the whole flake is objectionable, grind the rolled oats. Nuts, raisins, or chocolate may be added to any of these recipes if desired. OATMEAL DROP CAKES \ l/2 cups barley flour. cup water. 1/2 cup cornstarch. 1 cup seeded raisins. 1 cup rolled oats. 2 cup nut meats. 2 tblsp. shortening. 1 tsp. cinnamon. 1 egg. y$ tsp. ma

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