Lobster Ravioli With Vanilla Butter Sauce

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I stole this recipe from mike kalina who stole the ravioli recipe from windows on the world restaurant, and the vanilla sauce from l'archestrate in paris. It's a triple copycat worth repeating!!!!

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Steps

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Dice the lobster meat.

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Clean the mushrooms and dice and saute in butter in a large sauce pan.

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Add the shallot and mix in the creme fraiche and quickly bring to a boil.

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Season to taste with salt and pepper.

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Add the chives and lobster meat.

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Gently blend.

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Simmer for about 5 minutes.

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Remove from heat and cool to room temperature.

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Vanilla butter sauce----------------.

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Melt the butter in a small saucepan.

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Add the shallots and simmer until soft.

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Add the vinegar and white wine , cook , uncovered at a low boil until the mixture reduces to about 2 tablespoons.

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Lower the heat to moderate and add a few cubes of butter , remove the pan form the heat and whisk vigorously until the butter is blended inches.

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Continue to add the butter this way-on the heat , off the heat.

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Season to taste with salt and pepper and remove from the heat.

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Scrape the vanilla bean and whisk it into the sauce.

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Strain the sauce into a clean saucepan , using pressure with a wooden spoon to make sure that as muc.

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Ingredients

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lobsters, chanterelle mushrooms, butter, shallot, creme fraiche, salt, white pepper, chives, pasta dough, shallots, white wine vinegar, dry white wine, vanilla bean