Butter Poached Lobster, Muscade De Provence Ravioli, Truffle Butter Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup julienned celery root

1 teaspoon vinaigrette, made with banyuls vinegar

2 tablespoons sliced almond, toasted

1 package wonton wrappers

2 teaspoons reduced veal stock, optional

Salt and freshly ground black pepper

1 cup dry white wine

2 teaspoons olive oil

2 teaspoon honey

1/2 teaspoon freshly grated nutmeg

1 teaspoon coriander seed

1/4 cup microgreens

Pinch ground cayenne pepper

1/2 teaspoon freshly ground black pepper, more to taste

2 pounds butter, cut in pieces

1 teaspoon fennel seed

2 whole star anise

1 (3-inch) stick cinnamon

1/2 cup red wine vinegar

1 teaspoon ground cayenne pepper

1 bay leaf

1/2 bunch celery, washed and cut

1 bunch fresh tarragon sprigs

1 onion, peeled and quartered

4 tablespoons unsalted butter

1 cup frisee

1 egg, beaten

2 teaspoons minced shallots

2 cups water or chicken stock

1/2 ounce winter truffle, julienned or minced

1 tablespoon coriander seeds

1 carrot, peeled and diced

1 teaspoon anise seed

2 tablespoons julienned apples

1 (2 1/2 pound) muscade de Provence

Flour, for dusting

1/2 teaspoon salt, more to taste

3 (1 1/2 pound) live lobsters, female if possible

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