A Lobster’s Tale ~by Ravioli

Lobster Ravioli in Garlic Butter Sauce

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

Lobster_Ravioli

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!

Manhattan ‘Mock’ Clam Chowder -20 Minutes!

In 1934,  A Maine legislator introduced a bill that outlawed the use of tomatoes in any clam chowder recipe!  Today, both New England and Manhattan chowders are loved. But, there is still a healthy competition between the two.shanty  This is a mock clam chowder in that the mussels are 2 to 1 with clams. They are both in the same family tree.  ( Clams are more expensive than mussels ).  Nutrient rich seafood.

Do you suffer from a fear of cooking shellfish?

Please, please get over it and you’ll save a huge amount of money by making clams and mussels at home instead of at a restaurant!

It’s so easy to make and  s-o-o-o-o-o delicious. Some Kids gobble them up! I must confess I found this version of the  mock Manhattan Clam chowder with mussels 

musselsandclams

Clams Are Small, Round and Light Colored.  Mussels are Darker and Long Shaped

in a sweet little Shanty pub on the shores of  New York, USA. The owner shared his secret with me. Now, I am passing it on to you. ( S-H-H-H-H )  A recipe that is nowhere to be found on the planet except at the Shanty (now gone) I have never shared this recipe with anyone before.  I hope you will enjoy it!
print_recipe
.
.
INGREDIENTS
1 tablespoon olive oil
1 onion
4 cloves garlic
8 oz. slices mushrooms
1/2  of a 750 ml bottle of white wine
1 28 oz can of plum tomatoes
1 8oz. bottle clam juice
1  5 oz. can baby clams
2 lbs. mussels
5 leaves fresh basil
1/4  tsp. crushed red pepper flakes (to taste) or 1 tiny red pepper 🌶️
1 tablespoon chopped flat leafed parsley
3 mild Italian sausages (optional – instead use 1/4 to 1/2  tsp of fresh ground fennel or anise)
IMG_1117
INSTRUCTIONS
1. Heat oil in heavy soup pot or cast iron pot.
2. Slice onions and add to pan.  Heat until translucent.
3. Slice and add garlic and hot pepper.  Saute for a few minutes.
4. Add mushrooms and cook another 2 minutes.
5. Remove sausages from casings and fry them breaking up with a wooden spoon.  Fry about 5 minutes. If you skip the sausages – add a dash of ground fennel or anise. The way they do at the restaurants. (You will know where that great flavour comes from)
6. Add wine and cook for 20 minutes.
7. Add the can of plum tomatoes roughly breaking up the tomatoes with your hands or a spoon.
Add the bottled clam juice and canned clams (or fresh de-bearded clams) .  Bring to a boil.  Add the basil leaves along with the chopped parsley.
8.  Add the mussels which have been rinsed,  and the opened ones discarded.   Cover and cook for 3 minutes  until all the mussels have opened.
9. If any of the mussels will not open discard them.

Cook for 3 minutes - until the mussels open

Cook for 3 minutes – until  all the  mussels open

Serve

Serve “Mussel Soup Supreme” with garlic bread.

HAT2FOOD TIP:  When your raw mussels are open, tap them on a hard counter.  If they do not close then discard them as they are dead and can make you sick.  If they close then they are fine to cook and enjoy. Check your clams for a beard. Simply pull them out and discard any broken clams.  The Italian sausage gives a pleasant mild fennel flavour to the soup.  If you don’t add  sausage then add a dash of fennel, if you have it around. The spices are up to you, if you want to experiment. A bit of oregano might be nice.

mussels_soup_basilVARIATIONS  You can add lobster, shrimps, scallops or any other seafood you have on hand to make this into a seafood soup.  If you are adding raw lobster to the soup then add that first as it takes longer to cook.  It will turn pink and then add any shrimp or scallops last since they require only a few minutes of cooking or they will become tough and rubbery.  If you add canned lobster include the liquid from the can for more flavour.  You can add almost any fish except salmon. It has too much of a strong flavour for this dish. Sherry can also be added while you are cooking these last bits of seafood. Sherry complements the flavour of the seafood.. . .
. . .
SEAFOOD SENSATION!
For decades the Portuguese classically make dishes which combine mussels and clams in their beautiful copper cataplanas. This seafood extravaganza is absolutely delicious!

Mussels and Pork

Mussels And Clams In A “BIG” Clam Shell

didyouknowNUTRIENT-RICH
Mussels and clams are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B-12, selenium and manganese content. A 3 ounce portion of moist-heat cooked blue mussels provides 20.4 micrograms of vitamin B-12, meeting 340 percent of the recommended daily value for this nutrient, according to NutrientFacts.com. Vitamin B-12 is essential for a healthy nervous system, the formation of red blood cells and proper growth and development. The same amount meets 108 percent of the DV for selenium and 288 percent for manganese. Selenium is important for immune system function and supports the thyroid gland, while manganese is involved in bone health and energy metabolism.  Mussels are rich in sodium as well which is why this soup did not need any salt added.