RED LOBSTER RECIPES

lobster ravioli

Lobster Ravioli:

2 ounces unsalted butter

1 clove garlic, chopped

1 tablespoon chopped shallots

16 ounces cooked lobster meat

4 ounces cooked snow crabmeat

2 ounces Cognac

2 ounces ricotta

Salt

Pepper

1 tablespoon chopped chives

Pasta dough, recipe follows

Egg white, slightly beaten

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For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

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Lobster is an an all-time favourite seafood with most people, and many dishes using lobsters require that the flesh be removed from the shell. Here are some handy tips when you prepare a lobster dish Read more...

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  • How to Cook Lobster Tail
    Cooking Lobster
    Lobster Ravioli
    Lobster Dinner