[Shanghai] Cooking Class at Maison Pourcel – Part 3

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Cooking Class at Maison Pourcel

Address: 8/F, 35 Shanxi Nan Lu, near Changle Lu / 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30~11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited on: 2011-12-17

The last dish Mickael demonstrated was Lobster Ravioli with Truffle Emulsion. Now this may not be the prettiest dish of the day, but its flavors are irresistible. Basic instructions here, but if you want the full recipes, leave me a comment or email me at sugarednspiced@gmail.com and I will be happy to send you the files.

The beast

Why store truffles in a jar with rice and eggs? Because rice and eggs can absorb the truffle aroma.

Truffle in storage

Yunnan black truffle

Truffle marbling

Let’s cook. First, infuse sliced truffles and shallots with butter. Add truffle juice and beat with butter and cream. Strain and season.

Making truffle emulsion

Blanche zucchini and carrot brunoise in salty and cold water in order to fix the color. Squeeze blanched zucchini and carrots in a cloth to remove water.

Zucchini and carrot brunoise

Mix in cream, sliced basil, and Duxelle mushrooms. Season.

With Duxelle mushrooms

Bring water to a boil in a pot with onions, celery, tomatoes, garlic, leek, coriander, vinegar, and salt. Poach lobsters for 5 minutes in the boiling liquid, then turn off the fire and keep lobsters in the liquid for another 30 minutes, covered. This results in perfected cooked lobsters – not too raw, not over done.

Poached lobster

Poached lobster

To make open face ravioli, place a mound of zucchini carrot mushroom mix and lobster meat at the center of a sheet of ravioli dough, then cover with another sheet. Steam the ravioli for 4 minutes in 100°C.

Open ravioli

Plate in a deep dish, circling the ravioli with truffle emulsion.

Plating

Shave truffles, be generous!

Shave your truffles

Voilà! Lobster Ravioli with Truffle Emulsion. This dish is insanely decadent, and a fine reminder of how good it is to be alive. I’ve got the recipe, now if I can just get my hands on some fresh truffles…

Lobster Ravioli with Truffle Emulsion

Lobster Ravioli with Truffle Emulsion

Maison Pourcel cooking class part I: Seared Scallops with Caviar, Asparagus, and Purple Cauliflower “Risotto”
Maison Pourcel cooking class part II: Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy