Lobster Wonton Ravioli in a Summer Bouillabaisse
Lobster Ravioli is such a delightful dish to find on restaurant menus during summer. And leave it to 2 Michelin Star Chef, Paul Liebrandt to take this recipe concept and transform it into something truly unique! In this class you will learn to make Lobster Ravioli using Wonton skins that is served in a fresh and flavorful summer Bouillabaisse. Bouillabaisse is a traditional Provençal fish stew. That makes this one bowl, which incorporates influences from Italian, Asian, and French cuisines!
Chef Paul will be providing step-by-step instruction throughout the duration of class, not limited to boiling the lobster and removing its shell, folding the wonton ravioli, and building your Bouillabaisse. You will use every part of the lobster, including the shells, tails, and knuckles to make this dish! Chef Paul will also showcase some techniques that would be employed in a professional kitchen, while displaying how to achieve a delicious result from your own kitchen.
Therefore, no experience is required and all skill levels are welcome! At the end of the class you'll be ready to sit down to a delicious dish, highlighting the seasonality of ripe tomatoes and fresh lobster. If lobster is not within your means, you can easily substitute shrimp and still have a beautiful meal & unforgettable learning experience.
Some of the essential ingredients you will need for class include: lobster (or shrimp), bacon, olive oil, garlic, fennel, white onions, tomato, tomato paste, dry white wine, 'Nduja (or sobrasada), pasilla chili, orange, saffron, lemon, sea salt, wonton skins, eggs, cayenne pepper, and ice.
Where can you purchase your lobster...? We're glad you asked! Greenpoint Fish & Lobster Co. is our preferred partner for those living in the Greater NYC area. Orders are available for pickup (114 Nassau Ave, Brooklyn, NY 11222) or those living in Brooklyn, Queens, the Bronx, and select Manhattan post codes can place orders for delivery through Mercato (https://www.mercato.com/shop/greenpoint-fish-lobster-co)! We encourage all guests to support local and sustainability driven suppliers.
You will have the opportunity to engage with Chef Paul throughout using the Zoom chat box. There will also be time at the end for an unmuted Q&A. You will also receive a free recording of the class afterward to watch again!
As a teenager growing up in London, Paul Liebrandt cooked for some the world’s most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat’ Saisons in Oxford, and Jean-Georges Vongerichten at the London outpost of Vong. He traces his turning point from cook to chef to a life-changing year he spent working under the brilliant Pierre Gagnaire at his eponymous three-star restaurant in Paris, France. Following that experience, Liebrandt moved to New York City in 1999, where he worked briefly for David Bouley, at Bouley Bakery.
In 2000, Liebrandt first became a chef in his own right at Atlas restaurant on Central Park South. In November of that year, at the age of 24, he earned the distinction of youngest chef ever awarded three stars by the New York Times.
After leaving Atlas, Liebrandt cooked at Papillion, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He continued to hone his style at Gilt before opening his restaurant, Corton, in 2008. He was honored with two Michelin stars and three stars by The New York Times! Corton was nominated as Best New Restaurant in the United States by the James Beard Foundation and earned four (out of five) stars from New York Magazine and six (out of six) stars from Time Out, New York.
In 2013 Liebrandt opened The Elm in Brooklyn, which after six weeks of being open was voted best new restaurant in the USA in Esquire magazine’s industry pantheon, its Best New Restaurants list.
Liebrandt has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, Men’s Health, W Magazine and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. In 2011 the HBO documentary
‘A matter of taste- serving up Paul Liebrandt’ was released which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012. His first book ‘To the bone’ was published in December 2013.
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