An aromatic court bouillon or stock, used for cooking shellfish.
- If it's straight lobster you desire, that's available, too, fried in a lightly crispy batter and embellished with an inventive nage spiked with turmeric.
- For the lobster nage: In a food processor, mix the lobster coral with three-ounces butter until well-combined and reserve.
- Set a ravioli on top of the vegetables and spoon additional nage on top of the ravioli.
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