Two – 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces
25g fresh root ginger
Pinch of cayenne pepper
For the Pasta Dough:
2 1/2 cups all-purpose unbleached flour
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.
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!❤
Substitute wonton wraps for PASTA dough. Easy!
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
Celebrate LIFE! May All Your Days Be Food-d-licious!
The Shanty Bar owner finally gave me his secret recipe to Manhattan Clam Chowder with mussels This recipe uses a combination of clams and muscles. I call it a “MOCK” clam chowder. You had to get to the Shanty early in the day since they would always run out of the soup by 3:00 pm. The Shanty is gone now. But, the soup lives on! An original recipe from S.S.F. and The Shanty. A salute and a cheer to Dick, Shanty owner! 🍻 🍺 . If you are suffering from anemia. This is the soup for you! [6 oz clams= 132% daily iron]
It’s so easy to make and s-o-o-o-o-o delicious. My Kids gobble up this soup!
. 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)
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.
FOOD 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.
VARIATIONS 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.. . . .
NUTRIENT-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, protein 40%, cholesterol 16% [far less than clams 40%, yet protein is 100%] 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.
BUCA Restaurant in Yorkville
And it was a lucky star tonight for those who gathered at Buca Restaurant in Yorkville to enjoy having Michelin star Andrea Berton from Milan present a dinner with resident Chef Rob Gentile, Buca restaurant. It was a full house for a magnificent meal. It was our great pleasure to enjoy an evening with such fine chefs and staff to assist them. The spectacular dish of the evening was Chef Burton’s Uovo (Egg). A white chocolate shell which had a somewhat rough texture and appeared to be sprayed on a very lightly texture yogurt mouse and exposed a brightly coloured mango yolk when you broke into it. It was not too sweet, had a lot of flavour and perfect texture. The yogurt mouse was almost ethereal in its lightness and texture. Enchantment by the SEA
The second runner up was Chef Andreas’ black cod with russet potato, sweet pea, brodo di prosciutto. Honourable mention must be given to the raw B.C. spot prawn crudo by Chef Gentile. This event benefited Community Food Centres Canada for low income communities. A wonderful evening was had by all and for a good cause.