A Lobster’s Tale ~by Ravioli

Lobster Ravioli in Garlic Butter Sauce

Paper thin pasta filled with succulent lobster, swimming in butter.

Lobster_Ravioli

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INGREDIENTS

  • Two – 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces
  • 25g fresh root ginger
  • Lemon juice
  • Pinch of cayenne pepper
  • 1 egg
  • Sea Salt

For the Pasta Dough:

  • 2 1/2 cups all-purpose unbleached flour
  • 4 Eggs
  • Water

For The Sauce:

  • 60ml vegetable stock
  • 1 knob of butter
  • 20ml sherry vinegar
  • 5 ml soy sauce
  • OR Classic – (combine) 5 to 10 garlic pods diced in grape seed oil.( or your preferred oil) with 3- 6 tablespoons of clarified butter.

INSTRUCTIONS

1.Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar. SAUCE #2: We used a red curry sauce from the freezer. It was excellent. Simple melted butter works well too. Or SAUCE #3: combine butter, oil and garlic. The proportions are to your palate.

2. Bring a large pan of water to the boil. Blanch the tail in the boiling water for 10 seconds (and the pincers for 15 seconds-if you are using them). Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.

3). NEXT, make the raveoli ( open the package of wontons) combine the lobster with cooked salmon, if you like ( Chef Ramsay’s version). You may add an egg to bind the meat. Spoon in the lobster on your ravioli. Baste edges with water and pinch together. I double seal by pressing the glass rim on top of the raveoli. It makes fast work of it. Pre-made wonton squares are ideal. Cook filled raveoli in boiling water until they rise to the top. Plate, sauce it up and serve hot. ( 3-6 per person). YUM!

2 out of 3 diner guests agreed the curry ravioli was tops! Find Bobby Fley’s curry raveoli …if its online. We did taste it once..Double yum!❤

FOOD TIPS

Substitute wonton wraps for PASTA dough. Easy!

WINE PAIRING (New!)

What wine should I serve?

The ideal wine depends on how the ‘LOBSTER‘ was prepared and what types of sauces or side dishes will accompany the main course. Recenlty, I completed a WINE AFICIONADO course to explore new wines and visit old classics. It was very enjoyable! My WINE SUGGESTION for Lobster Ravioli: White: Burgundy Chardonnay, White: Californian Chardonnay, Red: Argentinian Malbec

…………..

Ravioli’s Serving Suggestions

Lobster Ravioli with Sauteed Asparagus, Walnuts and Lightly Grated Parmesan Cheese

Celebrate LIFE!
May All Your Days Be Food-d-licious!

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11 thoughts on “A Lobster’s Tale ~by Ravioli”

  1. Elaine Vernon-Smith says:
    Reply

    Hi Eva, I love your new photo with Don………a gorgeous picture of you both. What year would that have been taken?

    Also, your recipe for lobster ravioli sounds yummy. We are well here in the Carolinas, we hear that it is frigid at home.

    Did you manage to get your cottage case settled?

    Thinking of you, stay warm. Elaine xo.

    >

    Like

  4. Backporchwriter says:
    Reply

    Looks Wonderful! We had ravioli last night! Well, it wasn’t homemade or anything. We have been buying any fresh made when we are out as we have some locals that make it fresh. We also have been using Aldi’s Priano Rosso Pesto sauce, sprinkling it with balsamic glaze and fresh parmesan – oh my gosh. It is so good that we have this very often! I love the idea of having asparagus with it. That looks so good. Take care. Sonya

    Liked by 1 person

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