recipe for lobster ravioli?

[bijoux22]

We are having good friends over for dinner in a few weeks. They are fabulous cooks and we alternate who is the host. Well...it is our turn and I thought I would make lobster ravioli. (I don't eat meat) I want to make something spectacular and don't really care how "light" it is.

[Mamasue]

Wow! I went on a hunt for you because I didn't have one of my own. Here is a nice sounding recipe, but also the second recipe is lobster ravioli in broth which sounds really good. The second recipe lists lobster ravioli (store bought) but I would make the raviolis and then follow the second recipe to make the Lobster Ravioli in Broth. http://www.cookinglight.com/bbs/smile.gif
http://www.bsmithwithstyle.com/bsws/food/recipes/lobster_rav.html

http://www.pathfinder.com/FoodWine/box/lobravioli.html


This sounds so good that I am going to make a copy myself and possibly try it for the holidays. http://www.cookinglight.com/bbs/smile.gif

[bijoux22]

Thanks Mamasue! It has been a difficult recipe to find, which I find somewhat surprising. They sound delicious.

[Gail]

Here are a few more for your collection. Since I didn't notice the paths, I hope I didn't duplicate either of Sue's.


Seared Maine Scallops with Lobster Ravioli, Sauteed Vegetables, Tomatoes, Saffron and Thyme

.... Serves 4

For the Lobster Filling:
1 one pound lobster (chicken lobster), boiled
1/2 lb. scallops
1 egg white
1 cup heavy cream
salt and pepper
juice of 1 lemon
4 Tablespoons chives, chopped
For the Ravioli Dough:
4 cups high gluten flour
6 eggs
For the Scallops:
24 jumbo scallops
8 tablespoons unsalted butter For the Tomatoes:
20 plum tomatoes
3 Tablespoons olive oil
1 small onion, finely diced
2 Tablespoons garlic, chopped
For the Fresh Saffron Beurre Blanc:
1/2 cup Champagne vinegar
1 cup white wine
1 medium onion, chopped
1 Tablespoon garlic, chopped
12 sprigs fresh thyme
1 to 2 tablespoons unsalted butter
2 Tablespoons heavy cream
1 Tablespoon lemon juice
2 saffron threads
For the Vegetables:
2 large carrots, peeled
1 large zucchini, trimmed
1 large summer squash, trimmed
3 tablespoons unsalted butter


Lobster Filling
When lobster is cool enough to handle, remove and finely shred the meat. Set aside.
In a food processor fitted with the steel blade, finely grind the scallops until smooth. With the motor running, add the egg white and heavy cream through the feed tube. Transfer mixture to another bowl.
Add salt and pepper to taste and the lemon juice. Mix well. Fold in the finely shredded lobster. Add the chives.
Ravioli Dough
Place the flour in the work bowl of a food processor fitted with the steel blade. Break the eggs into a small bowl. Beat lightly with a fork.
With the motor running, pour the beaten eggs through the feed tube. Let processor run until mixture forms a ball.
Remove the dough from the food processor onto a lightly floured counter or marble slab. Knead for a couple of minutes until mixture is smooth and not sticky.
Cut ball of dough into four pieces. Cover three pieces with plastic wrap. Set a pasta machine to the widest width. Take the fourth piece of dough and run it through the machine about 4 to 6 times until the surface feels smooth and elastic. Continue feeding the dough strip through the machine as you gradually turn the numbers one notch at a time to compress and stretch the sheet of dough until reaching the next to the narrowest setting.
Cut the sheet to fit the ravioli mold. Reserve remaining dough. Place the stretched dough over a ravioli mold. Fill each pocket with a teaspoon of filling. With a pastry brush, lightly brush water on the exposed pasta edges. Place another piece of the rolled pasta sheet on top of the mold. With a rolling pin, roll over the top of the mold to seal and cut the individual raviolis. Turn the mold over and gently remove the filled ravioli.
Place them on a lightly floured tea towel or a cookie sheet. Repeat with remaining dough and filling.
To Cook the Ravioli
Bring a large stockpot of water to a boil. Add a handful of salt. When the water returns to the boil, add 12 filled raviolis. Cook until al dente or when the raviolis float to the top. Drain.
Scallops
In a heavy pan over high heat, melt the butter. When the butter is hot, sear the scallops on both sides.
Tomatoes
Core the tomatoes. Over a bowl, squeeze out the juice. Discard the juice and rough chop the tomatoes. Set aside.
In a heavy skillet over medium heat, heat the olive oil. When the oil is hot, add the onion. Cook until soft. Add the chopped tomatoes and garlic. Cook for 10 to 15 minutes or until thick.
Fresh Saffron Beurre Blanc
In a non reactive pan, heat the Champagne vinegar, white wine, onions, garlic, and fresh thyme. Let cook until there are only a few tablespoons of liquid left-about five or six minutes. With the pan on the heat, slowly whisk in the cream.
Add the butter. When the butter has melted, add the lemon juice. Season with salt and pepper. Strain. Add a few threads of saffron. Keep the sauce warm in a bain marie until serving.
Vegetables
Using a mandoline, shred the vegetables into long strands. Blanch in boiling water.
Heat a large skillet over medium heat. When the pan is hot. Add the unsalted butter. When the butter begins to foam, add the shredded vegetables and a little water. Cook until al dente. Season with salt and pepper. Reserve.
Serving
Place vegetables in center of four large shallow soup bowls. Twirl them with tongs to make a nest. Place 3 sections of chopped tomatoes around the vegetables in each bowl. Top each section with two scallops. Dab with beurre blanc. Next to each tomato mound place another spoonful of beurre blanc. Top each pool of sauce with one ravioli. Sprinkle freshly chopped thyme over the whole dish. Serve immediately.

Wine suggestions: Soave or California Chardonay


(From: StarChefs.com, courtesy of Inago, Boston, MA)

LOBSTER AND CRAB RAVIOLI
100% would make it again


This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares. From the Inn at Perry Cabin, St. Michaels, Maryland. .
Lobster Sauce:
2 live 1 1/4- to 1 1/2-pound lobsters
2 tablespoons olive oil
1 1/3 cups finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira
4 teaspoons tomato paste
3 cups chicken stock or canned low-salt broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream
Filling:
1/3 cup lentils
2 tablespoons (1/4 stick) butter
2 medium leeks (white and pale green parts only), thinly sliced
6 ounces crabmeat
6 lasagne noodles
2 tablespoons chopped fresh cilantro
For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; sauté 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.
For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
Makes 6 appetizer servings.


(From: Bon Appétit, June 1995)
Please read the various reviews at www.epicurious.com (http://www.epicurious.com)

Lobster Ravioli
LOBSTER RAVIOLI with TOMATO CREAM SAUCE is easy to prepare, yet elegant enough for the most formal dinner party.
FILLING
1 1/2 cups chopped cooked lobster meat
1/3 cup ricotta cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced scallions
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
1/2 teaspoon salt
RAVIOLI
2 recipes fresh pasta dough, homemade or store-bought, rolled out into thin rectangles
2 cups roasted plum tomato sauce (see below)
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish
Place all the filling ingredients in a large bowl and stir to combine. Lay one sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2 inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dishtowel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water.
Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes. Serves 4 to 6.
ROASTED PLUM TOMATO SAUCE
You can substitute store-bought or your own version of homemade tomato sauce.
1 tablespoon olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1 cup roasted plum tomatoes (cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped)
1 cup tomato sauce
1/2 cup chicken stock or canned broth
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in a large skillet, and sauté the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, and chicken stock. Simmer for 5 minutes, stirring occasionally. Makes 3 cups.
(From:Women.com)

Lobster Ravioli
Ravioli Dough (make in pasta machine on medium or you can just buy it)
1 lb. lobster meat
1/4 lb. fresh mushrooms
2 1/2 tsp. butter
1 tsp. mint shallots
2 cups light cream
2 1/2 tsp. flour
2 or 3 tsp. quality light sherry
salt & ground pepper to taste
Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.
In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. (If you want it a little pinker, shake in a little paprika.) Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool.
Roll out 2 ravioli pasta sheets. Mark out 2 1/4" x 2 1/4" squares. Add 3/4 tsp. of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).
Sauce: 2 cups light cream 2 tsp. butter
2 tsp. flour 1/2 oz. brandy
1/4 tsp. paprika salt & pepper to taste
Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler.
Cook Ravioli: 3 quart pot pinch of salt
2 1/2 quarts water dash of oil
Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer.
Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley.

(From: MLA Recipe Archive)

Lobster Ravioli
LOBSTER RAVIOLI

Sinfully rich. Serves six.

for lobster filling:

(2) 1-1/2-pound live lobsters with claws (I used
one 3-1/4-pound one)

Bring heavy large pot of about 6 inches of unsalted
water to a rolling boil. Add lobster(s). Cover and cook
fourteen minutes for the 1 1/2# lobsters, 20 minutes
for the 3#. Transfer lobster to a bowl and cool.
Reserve poaching liquid. Remove meat from the lobster; reserve shells.
Chop the shells into small pieces with a cleaver. Take a shower.


Boil poaching liquid until it's reduced to 3-1/2 cups;
it takes about 2 hours. I put the non-shell parts of the
inedible lobster carcass in the broth for about the first
1/2 hour. (Not the "gizzards")

Lobster can be prepared up to a day ahead, and chilled.

for sauce:

2 Tbsp olive oil (extra virgin cold-pressed)
chopped lobster shells
1 medium onion, chopped
1 small carrot, chopped
1-1/4 cups good dry white
wine
reduced lobster poaching
liquid
1 tablespoon tomato paste
1 pinch saffron

Heat olive oil in heavy large saucepan over medium heat. Add lobster shells and sauté them 10 minutes. Stir in the onion and carrot, and
saute until vegetables are golden, about 7-8 minutes. Add the wine and bring to a boil, deglazing the pan.

Add reduced lobster poaching liquid, tomato paste, and saffron. Simmer over medium heat about 45 minutes. Strain into a heavy medium
saucepan, pressing on the solids with the back of a spoon. Reduce liquid to about 1 cup, about 15 minutes.

Sauce can also be prepared one day in advance; refrigerate well.

For ravioli:

2 small tomatoes, peeled, seeded and finely chopped
6 tablespoons créme fraiche (sour cream in a pinch)
salt
cayenne pepper or bottled hot pepper sauce
40-48 square fresh wonton skins
reserved lobster meat
1 egg yolk, beaten to blend

Chop lobster meat into rough chunks. Set aside about a cup of meat for the sauce. Combine tomato and 6 tablespoons of créme fraiche in a small bowl. Season with salt and cayenne or hot pepper sauce. Arrange 20 to 24 wontons on a flat work surface. Spoon a bit of the tomato-créme mixture into the center of each wonton. Place a heaping spoonful of lobster meat on each wonton. Brush egg yolk around edges of wontons. Press a second wonton over the filling and press firmly around edges to
seal. Use pastry wheel to cut and seal edges, if desired. Lay completed ravioli on lightly-floured baking sheet, cover with a
cotton towel, and refrigerate. Can be made up to 12 hours ahead; cover
cotton towel with plastic wrap.

to serve:

Bring two large pots of about 4-5 inches of water to a boil. Place five or six ravioli in each pot and cook for 3-5 minutes, until they
float and the wontons are translucent. Don't crowd them. Remove cooked
ravioli from pot and keep warm; repeat to cook remaining ravioli. Note:
after they're cooked, they will stick together. You might avoid this by tossing the cooked ravioli with a little butter or créme fraiche.

Meanwhile, bring sauce to simmer over medium heat. Whisk in 10 tablespoons (about 1/2 cup) of créme fraiche. Whisk in 1/4 cup
unsalted butter, cut into pieces*. Remove from heat. Season if necessary with additional salt and cayenne or hot pepper sauce. Add
reserved 1 cup of lobster meat to the sauce. *I thickened the sauce with a little beurre manie (I took one of the Tbsp of butter, mashed it with flour to a paste).

To serve, ladle a little of the sauce on warmed plates, and place three or four lobster ravioli on each plate. Top with remaining sauce.
Garnish with chopped parsley.


SPINACH RAVIOLI

I combined steamed and drained fresh spinach with a few spoonsful of Boursin garlic/herb cheese, spread the wontons with the tomato-créme fraiche mixture and a dollop of spinach-cheese, and sealed
and cooked as above. One perplate, napped with the lobster sauce, as a
counterpoint.

(From: Gail's Recipe Swap, Epicurious)

[Jeanne G]

WOW!!!
I often make home-made pasta, but nothing like this. Have to admit it makes me want to try it. Thanks to everyone for sharing! And Gail, how in the world do you have the capability to post SUCH posts??! http://www.cookinglight.com/bbs/smile.gif Do you just copy and paste or have one of those Master Cook thing-a-ma-jigs?
-JG

[bijoux22]

Gail, thank you thank you. The recipes look fabulous.

I am not sure if I am going to make my own pasta yet as I have never done it. I was think of using thin wontons. Does anyone have any tips or suggestions?

[venus]

Silly question, but what is chicken lobster? I know what regular (Maine) lobsters are and rock lobsters, but I've never hear of this.

P.S. These recipes sound sooo delicious.

[bijoux22]

venus, Chicken lobsters are small with only 1 claw, they are sometimes called chix. I am almost positive they are also cold water lobsters like the Maines. The taste is the same, although many New England lobster lovers feel that the smaller lobsters have the sweeter meat. Big lobster, small lobster, I am just happy having lobster!

[Gail]

Originally posted by Jeanne G:
WOW!!!
I often make home-made pasta, but nothing like this. Have to admit it makes me want to try it. Thanks to everyone for sharing! And Gail, how in the world do you have the capability to post SUCH posts??! http://www.cookinglight.com/bbs/smile.gif Do you just copy and paste or have one of those Master Cook thing-a-ma-jigs?
-JG

This project was strictly a cut-and-paste operation. Sometimes (as with the Greek stuff or the croissants and pain au chocolat recipes) I type the whole thing out.

Hope at least some of the recipes are worth a shot. http://www.cookinglight.com/bbs/smile.gif