tag:blogger.com,1999:blog-41575228701092272542024-02-18T19:05:40.403-08:00LOBSTER RAVIOLI RECIPEAll Lobster Ravioli RecipeOur Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4157522870109227254.post-36710274097464805142012-10-08T20:02:00.000-07:002012-10-08T23:30:58.940-07:00Macadamia Nut and Lobster Ravioli with Curry Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq6402agT0WVO5hlImQqpXgxxsLj1uWEvyF2v0ib_2yvdD0MXYnpFhJpim2yTguDv-rWk6I34ReszEqO2fZVglZw5rfGc-J-eGTBqmF1W-enpz0MAiGL5XZ73Q8sewtlf4pvZVQ-iILKV/s1600/Macadamia+Nut+and+Lobster+Ravioli+with+Curry+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq6402agT0WVO5hlImQqpXgxxsLj1uWEvyF2v0ib_2yvdD0MXYnpFhJpim2yTguDv-rWk6I34ReszEqO2fZVglZw5rfGc-J-eGTBqmF1W-enpz0MAiGL5XZ73Q8sewtlf4pvZVQ-iILKV/s1600/Macadamia+Nut+and+Lobster+Ravioli+with+Curry+Sauce.jpg" /></a></div>
<span style="font-size: 180%;"><span style="font-weight: bold;">Macadamia Nut and Lobster Ravioli with Curry Sauce</span></span><br />
An amazing <span style="font-weight: bold;">lobster ravioli recipe</span> to try !<br />
Ingredients<br />
<span style="font-weight: bold;">Ravioli</span> Stuffing:<br />
<br />
* 6 ounces raw <span style="font-weight: bold;">lobster </span>meat, chopped<br />
* 1-ounce macadamia nuts, toasted, chopped<br />
* 3 to 5 fresh basil leaves, chopped<br />
* Pinch ground cumin<br />
* 1 clove fresh garlic, minced<br />
* 1 package wonton skins<br />
<br />
Sauce:<br />
<br />
* 2 teaspoons butter<br />
* 2 tablespoons all-purpose flour<br />
* 1/2 cup white wine<br />
* 1 teaspoon chopped garlic<br />
* 2 to 4 teaspoons curry powder<br />
* 1 cup milk<br />
* Pinch granulated chicken bouillon<br />
* 1/2-ounce honey<br />
* Black pepper<br />
* Chopped basil, for garnish<br />
* Grated Parmesan<br />
* Macadamia nuts, roasted for garnish<br />
<br />
INSTRUCTIONS<br />
<br />
To make the <span style="font-weight: bold;">ravioli</span>: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the<span style="font-weight: bold;"> ravioli</span> and boil for 3 to 4 minutes, or until they float to the surface and the <span style="font-weight: bold;">lobster</span> is cooked through.<br />
<br />
To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add <span style="font-weight: bold;">ravioli</span>. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts. The <span style="font-weight: bold;">Lobster ravioli recipe </span>with curry sauce is ready to serve...nice ! Enjoy !<br />
<a href="http://lobster-ravioli-recipe.blogspot.com/2009/11/oriental-lobster-ravioli.html"><span style="font-weight: bold;">oriental-lobster-ravioli recipe</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-57069443167677048482012-08-09T20:06:00.000-07:002012-08-09T22:01:20.436-07:00Lobster and Mascarpone Holiday Ravioli with Truffle Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZgCtToSeLyqwO8-XnWpSpKgiCH9GZhyomh-b9bgLSYi-1UGbVyfnHglGs4deOVzkP6z0qfRiqi8NwueePSFHkXmKbOMnOrOG-qGVNFKpQHngDxj810auwt5qKkj3wNNsiQV2ZFm36wq_/s1600/Lobster+and+Mascarpone+Holiday+Ravioli+with+Truffle+Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZgCtToSeLyqwO8-XnWpSpKgiCH9GZhyomh-b9bgLSYi-1UGbVyfnHglGs4deOVzkP6z0qfRiqi8NwueePSFHkXmKbOMnOrOG-qGVNFKpQHngDxj810auwt5qKkj3wNNsiQV2ZFm36wq_/s400/Lobster+and+Mascarpone+Holiday+Ravioli+with+Truffle+Butter.jpg" width="400" /></a></div>
<span style="font-size: 180%;"><span style="font-weight: bold;">Lobster and Mascarpone Holiday Ravioli with Truffle Butter</span></span><br />
An amazing <span style="font-weight: bold;">Lobster ravioli recipe </span>to try !<br />
<br />
<span style="font-weight: bold;">Lobster Ravioli Recipe Ingredients</span><br />
Filling:<br />
* 1 tablespoon unsalted butter<br />
* 1 tablespoon extra-virgin olive oil<br />
* 2 shallots, finely chopped<br />
* 2 tablespoons brandy<br />
* 1/4 cup white wine, preferably Sauvignon Blanc<br />
* 1 pound cooked <span style="font-weight: bold;">lobster</span> meat, picked over and chopped into 1/2-inch pieces<br />
* 1 pound mascarpone cheese, at room temperature<br />
* 2 eggs, beaten<br />
* 2 tablespoons chopped basil leaves<br />
* Pinch freshly grated nutmeg<br />
* Salt and freshly ground black pepper<br />
* 1 recipe standard or colored pasta dough, recipe follows<br />
* 2 egg whites, beaten<br />
<br />
Burro di Tartufo (Truffle Butter):<br />
<br />
* 1 pound unsalted butter, cut into 1-inch pieces, at room temperature<br />
* 1/4 teaspoon kosher salt<br />
* 1 (4-ounce) jar truffles, black or white, finely chopped<br />
<br />
<span style="font-weight: bold;">Lobster Ravioli Recipe INSTRUCTIONS</span><br />
<br />
<span style="font-weight: bold;">Make lobster and mascarpone filling: </span><br />
First of all heat butter and olive oil in a large skillet. And then add shallots and cook until soft and translucent, about 3 minutes. Next is to remove pan from heat and add brandy. Turning pan away from you, carefully light with match to flambe. Add white wine and cook until reduced to syrup-like consistency, about 10 minutes. Add <span style="font-weight: bold;">lobster</span> meat, cooking until just warmed through. Remove from heat and place into a large mixing bowl and allow to cool.<br />
<br />
In a medium bowl, combine mascarpone cheese with beaten eggs, chopped basil, nutmeg and salt and pepper, to taste. Add to lobster and shallot mixture and combine well. Taste to adjust seasoning. Cover and set aside. If not using immediately, store in the refrigerator for up to a day.<br />
<br />
<span style="font-weight: bold;">Create holiday-shaped pasta cutouts:</span><br />
<br />
Using a pasta roller, roll out pasta into thin sheets. Cut out shapes for the tops and bottoms of the ravioli using cookie cutters (bells, snowmen, trees, gingerbread boys and girls, snowflakes, stars, wreaths, etc.). Place pasta shapes on a floured dishtowel and cover so that pasta does not dry out. Cut out smaller shapes to decorate ravioli tops. Using a small, sterilized paintbrush, dip into the egg white and attach smaller pasta decorations onto raviolis. Be sure to completely decorate the top ravioli cutouts before filling. Cover with floured dishtowel. You should have an equal amount of ravioli bottoms without decorations and ravioli tops with decorations.<br />
<br />
Working with 1<span style="font-weight: bold;"> ravioli</span> at a time, place a spoonful of filling in the center of 1 ravioli bottom cutout. Using the paint brush, brush egg white all over the pasta edges around the filling. Place the matching ravioli top with decorations atop the filling (decorations face side up) and press to seal the edges, pinching together with a fork. Cover, until all of the <span style="font-weight: bold;">ravioli</span> shapes are made. If not using immediately, store in an air-tight container in the refrigerator for up to a day. If freezing, separate <span style="font-weight: bold;">ravioli</span> on a lightly floured baking sheet and cover with plastic wrap until frozen so that ravioli doesn't stick together. Once frozen, store in a freezer-proof sealable plastic bag or airtight container for up to a month.<br />
<br />
<span style="font-weight: bold;">Make Truffle Butter Sauce:</span><br />
First of all into the bowl of an electric mixer, add butter and 1/4 teaspoon salt. Using a paddle attachment, cream until smooth. Add chopped truffles and mix until just blended, being careful not to "cream" the truffles into the butter. Place in bowl, cover and refrigerate a minimum of 5 hours or preferably overnight so that the truffles infuse the butter.<br />
<br />
Remove butter and allow it to come to room temperature. In a medium saucepan over medium heat, add the butter. Melt until warm – do not let it come to a boil. Keep warm over low heat.<br />
<br />
Meanwhile, bring a large shallow saucepan of salted water to boil. Carefully slide in raviolis. Cook until al dente. About 10 minutes if using ravioli immediately; 12 minutes if using refrigerated ravioli and 15 minutes for frozen. Remove raviolis with a slotted spoon and lay on paper towels to absorb excess water. Place ravioli on plates and drizzle with truffle butter.<br />
<span style="font-weight: bold;">Standard Pasta Dough:</span><br />
<ul>
<li>3 cups all-purpose flour</li>
<li>Salt</li>
<li>4 large eggs</li>
<li>2 tablespoons olive oil, optional</li>
</ul>
<br />
First of all combine the flour and salt, to taste, and mound on a work surface. And then make a well in the center and add the eggs and olive oil, if using. Carefully, beat the eggs with a fork until well mixed. Gradually begin incorporating the flour into the egg mixture with the fork. When enough of the flour has been incorporated so that the dough can be worked by hand, begin kneading the dough, adding more flour to prevent the dough from becoming too sticky. Knead vigorously for about 10 minutes until the dough is smooth and satiny to the touch, and when cut in half, is completely smooth, with no air holes or gluten strands visible. Wrap the dough in plastic and allow to rest at room temperature for 30 minutes in order to relax the gluten.<br />
<br />
<span style="font-weight: bold;">Colored Pasta Dough:</span><br />
<br />
The amount suggested below for each puree is enough to color 1 recipe for standard pasta dough. Should you wish to prepare 2 or 3 different pasta colors, divide the quantities of dough and purees and color accordingly. If using small quantities, it is simpler to mix ingredients in a bowl, rather than on a flat surface. Mix the puree together with the eggs and proceed with the master recipe for the pasta. To compensate for extra moistness, you may need to incorporate extra flour into the dough when kneading it.<br />
<br />
<span style="font-weight: bold;">Green Puree (spinach):</span><br />
<br />
Steam 1/2 pound of spinach with water clinging to its leaves, covered for 2 minutes, or Swiss chard for 5 minutes. Rinse in cold water and squeeze the leaves as dry as possible. Puree the spinach in a food mill or processor.<br />
<br />
<span style="font-weight: bold;">Speckled Green Puree (herb):</span><br />
<br />
Trim, wash, pat dry, and finely chop 6 tablespoons of mixed fresh herbs, such as parsley, sorrel, thyme, sage leaves, tarragon, lovage, marjoram, basil, dill, dandelion, arugula. However, the strong herbs---thyme, dill, sage, savory, marjoram, and tarragon---do not marry well with some others, so choose your herb mixture carefully.<br />
<span style="font-weight: bold;">Red Puree (beet):</span><br />
<br />
Bake a small unpeeled beets in a preheated 400 degrees F oven for 45 to 60 minutes or until tender. Peel and puree in a food processor.<br />
<br />
<span style="font-weight: bold;">Yellow Puree (saffron):</span><br />
<br />
Add a generous pinch of ground saffron to the eggs in the well right before beating.<br />
The <span style="font-weight: bold;">Lobster ravioli Recipe</span> mascarpone is ready to serve..enjoy it !<br />
<a href="http://lobster-ravioli-recipe.blogspot.com/2009/11/macadamia-nut-and-lobster-ravioli-with.html"><span style="font-weight: bold;">macadamia-nut-and-lobster-ravioli</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-15829059260528655002012-06-14T08:10:00.000-07:002012-06-15T00:01:35.613-07:00Raviolis of Maine Lobster with White Truffle Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 180%;"><span style="font-weight: bold;">Raviolis of Maine Lobster with White Truffle Sauce</span></span><br />
<br />
..another amazing <span style="font-weight: bold;">lobster ravioli recipe</span> to try. Great one !<br />
<br />
LOBSTER RAVIOLI INGREDIENTS<br />
FILLING<br />
<ul>
<li>2 oz White truffle butter</li>
<li>2 Live lobsters -; (1 lb ea) </li>
<li>1 ds Lemon juice</li>
<li>1 ts Chopped fresh tarragon </li>
<li>1 ds Hot pepper sauce</li>
</ul>
STOCK<br />
<ul>
<li>1 ds Worcestershire sauce</li>
<li>Lobster shells from above </li>
<li>Salt; to taste</li>
<li>1 Carrot </li>
<li>Freshly-ground black pepper;</li>
<li>1 Celery stalk </li>
</ul>
<br />
EGG WASH<br />
<ul>
<li>1 sm Onion; peeled </li>
<li>1 Egg yolk</li>
<li>2 tb Tomato paste </li>
<li>1 tb Milk</li>
<li>2 Garlic cloves; peeled </li>
</ul>
PASTA<br />
<ul>
<li>Water; to cover </li>
<li>4 Fresh pasta sheets; 18" </li>
</ul>
SAUCE GARNISH<br />
<ul>
<li>1/2 c White wine </li>
<li>2 tb Caviar or flying fish roe</li>
<li>1 c Chicken stock </li>
<li>1 tb Chopped chives</li>
<li>2 c Heavy cream</li>
</ul>
LOBSTER RAVIOLI INSTRUCTIONS<br />
Boil lobsters in lightly salted boiling water for 10 to 12 minutes. Remove and cool in cold water. Remove meat from shells and chop into small diced pieces, set aside. Rinse the lobster bodies (from above) under running water to remove the green tomalley. Combine with the vegetables, tomato paste, and garlic in a small stock pot. Cover with cold water (just enough to cover shells and vegetables). Bring to a boil, then simmer for 2 hours. When done, strain, then reduce over<br />
medium-high heat until thick and dark (watch it carefully, as you get near the end). You should have about 1/2 cup liquid.<br />
Set aside. While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a boil, then reduce until almost dry (about 1/4 cup). Add heavy cream,<br />
reduce by 1/2 then add the truffle butter with a whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper.<br />
Keep warm until ready to use. Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper to taste. Whisk together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the egg wash. Divide the lobster filling evenly into 32 parts and place it onto the sheets in rows 6 inches long by 3 inches wide, to make 32 pieces. Cut with a round or scalloped edge cutter and place on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the ravioli together to seal them well or you can use a ravioli tray to make them.<br />
<br />
You can make the raviolis ahead of time and freeze them, or use them fresh. Cook the raviolis in boiling, lightly-salted water, about 5 to 10 minutes, until pasta is al dente. Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce<br />
The <span style="font-weight: bold;">Lobster Ravioli recipe</span> is ready to serve...nice taste ! Enjoy it !<br />
<br />
<a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/lobster-ravioli-with-vanilla-butter.html"><span style="font-weight: bold;">lobster-ravioli-with-vanilla-butter.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com4tag:blogger.com,1999:blog-4157522870109227254.post-32021819669147262912009-11-24T20:11:00.000-08:002010-12-20T00:58:59.574-08:00Oriental Lobster Ravioli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIi3OKvI9-qAB7FzWtKsjdiA3NVr2rFJ-ibVWVpprzWtKuIdOuSKbrzzCknJONBVuss75MurbFNSvQoIAsvyObgFVtl0frsfNe3XjeCuSsOtMxHTT8dWfnA0Ucc_Qthuk06PbHIV87dHC/s1600/lobster+ravioli+recipe+oriental.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIi3OKvI9-qAB7FzWtKsjdiA3NVr2rFJ-ibVWVpprzWtKuIdOuSKbrzzCknJONBVuss75MurbFNSvQoIAsvyObgFVtl0frsfNe3XjeCuSsOtMxHTT8dWfnA0Ucc_Qthuk06PbHIV87dHC/s200/lobster+ravioli+recipe+oriental.jpg" alt="" id="BLOGGER_PHOTO_ID_5552686327269854994" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br />Oriental Lobster Ravioli</span></span><br />A nice <b>lobster ravioli recipe</b> to try !<br /><br /><span style="font-weight: bold;">Lobster Ravioli Recipe Ingredients</span><br />DOUGH FILLING<br /><br />* 1 c Fresh sea scallops; not<br />* 1 pn White pepper; freshly ground<br />* 3 dr Sesame oil; Japanese dark<br />* ; roasted<br />* 1/4 c Leeks; diced<br />* 1 ts Fresh ginger; diced<br />* 1/2 ts Coriander; chopped<br />* 1 2/3 lb <b>Lobster</b>; partially cooked,<br />* ; deboned and diced<br /><br />SAUCE<br /><br />* 3 Pieces sun-dried tomatoes; julienned<br />* 1 tb Chopped shallots<br />* 2/3 c Cold water<br />* 1/2 Egg white<br />* 1 1/2 tb Soy sauce<br />* 5 Egg yolks<br />* Salt<br />* 1 1/2 tb Olive oil<br />* 3 tb Olive oil<br />* 2 3/4 c Flour<br />* 1/4 ts Salt<br />* 3 Garlic cloves; chopped<br /><br /><span style="font-weight: bold;">Lobster Ravioli Recipe INSTRUCTIONS</span><br /><br />Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced <b>lobster</b>. Roll out the dough with a pasta machine, about 3/16 inch thick and cut out 6 inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in <b>ravioli</b>. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over <b>ravioli</b>. The <b>lobster ravioli recipe</b> is ready ....enjoy it !<div><b><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/lobster-shrimp-ravioli-with-basil-sauce.html">lobster-shrimp-ravioli-with-basil-sauce</a></b></div>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com2tag:blogger.com,1999:blog-4157522870109227254.post-19854742287547607272009-11-24T20:10:00.000-08:002010-12-26T20:06:42.534-08:00Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbMWw2Z0EwmpIkfwo4AUhKAfZctx4zBLZ9FScohklPlcRpch7W_UM05DCD86k6byB4Vv5lmHAlP1kpwiNPgS_SZFsBQKBbA-6qg5Ixiha8AWPU_7_fVvo0ai4lGg2OdlIT_TLxYUv7DQT/s1600/lobster+ravioli+recipe+sun+dried+tomato.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 226px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbMWw2Z0EwmpIkfwo4AUhKAfZctx4zBLZ9FScohklPlcRpch7W_UM05DCD86k6byB4Vv5lmHAlP1kpwiNPgS_SZFsBQKBbA-6qg5Ixiha8AWPU_7_fVvo0ai4lGg2OdlIT_TLxYUv7DQT/s200/lobster+ravioli+recipe+sun+dried+tomato.jpg" alt="" id="BLOGGER_PHOTO_ID_5555208090718196914" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br />Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile</span></span><br />A nice <span style="font-weight: bold;">lobster ravioli recipe</span> to try !<br /><span style="font-weight: bold;">Lobster Ravioli Recipe Ingredients </span>:<br />DOUGH FILLING<br /><br /> * 1 c Fresh sea scallops; not<br /> * Freshly-ground white pepper;<br /> * 3 dr Japanese dark roasted sesame<br /> * 1/4 c Diced leeks<br /> * 1 ts Diced fresh ginger<br /> * 1/2 ts Chopped coriander<br /> * 1 2/3 lb Lobster; partially cooked,<br /> * Deboned and diced<br /><br />=== SAUCE ===<br /><br /> * 3 Pieces sun-dried tomatoes; julienned<br /> * 1 tb Chopped shallots<br /> * 1/4 ts Salt<br /> * 1/2 Egg white<br /> * 2/3 c Cold water<br /> * Salt; to taste<br /> * 3 tb Olive oil<br /> * 2 3/4 c Flour<br /> * 1 1/2 tb Olive oil<br /> * 5 Egg yolks<br /> * 1 1/2 tb Soy sauce<br /> * 3 Garlic cloves; chopped<br /><br /><br /><span style="font-weight: bold;">Lobster Ravioli Recipe INSTRUCTIONS</span><br /><br />Dough: Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16-inch thick and cut out 6-inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over <span style="font-weight: bold;">lobster ravioli</span>...and the <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve..enjoy it ! Bon apetit !<br /><a href="http://lobster-ravioli-recipe.blogspot.com/2009/11/lobster-ravioli-in-broth.html"><span style="font-weight: bold;">lobster-ravioli-in-broth.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-22171669731928109502009-11-24T20:09:00.000-08:002010-12-20T00:56:20.781-08:00Lobster Ravioli in Broth<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5pCPQnu8ssF2nZG485uVmF9fBA8Uci5ukAvg1072FNDHU4TEZnGFtQvA9P5Znc48LiTZThL959XNVcQ0SAVPdMLOGmv7eYaoxpDAfVqVhCGjrahSF20btSDZwya2N4vNhF6B65fVZUD2/s1600/lobster+ravioli+recipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5pCPQnu8ssF2nZG485uVmF9fBA8Uci5ukAvg1072FNDHU4TEZnGFtQvA9P5Znc48LiTZThL959XNVcQ0SAVPdMLOGmv7eYaoxpDAfVqVhCGjrahSF20btSDZwya2N4vNhF6B65fVZUD2/s200/lobster+ravioli+recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5552683035361435074" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br />Lobster Ravioli in Broth</span></span><br />A nice lobster ravioli recipe to try !<br /><span style="font-weight: bold;">Lobster ravioli Recipe Ingredients</span> :<br /><br /> * 1 2 pound <span style="font-weight: bold;">lobster</span>; coral and<br /> * 10 c Water*<br /> * 3 md Leeks; white and tender<br /> * 2 Carrots; coarsely chopped<br /> * 1 Celery ribs; thickly sliced<br /> * 10 Parsley stems<br /> * Salt and fresly ground<br /> * 1 c Napa cabbage; thinly sliced<br /> * 24 Heart-shaped <span style="font-weight: bold;">lobster</span><br /> * 1 tb Chives or scallions; snipped<br /> * 2 Cloves garlic; crushed<br /><br /><span style="font-weight: bold;">Lobster ravioli Recipe INSTRUCTIONS</span><br /><br />Step 1: Cut the lobster tail and claw meat into 1-inch pieces; refrigerate. Coarsley chop the shells. In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes.<br />Step 2: Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderate low heat until the cabbage is tender, about 5 minutes. Stir in the <span style="font-weight: bold;">lobster</span> coral and season with salt and pepper.<br />Step 3: Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes, drain. Arrange the <span style="font-weight: bold;">ravioli</span> in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with the chives/scallions and the <span style="font-weight: bold;">lobster ravioli recipe</span> is ready tosserve. * Use the water lobster was cooked in, if available.<br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/raviolis-of-maine-lobster-with-white.html"><span style="font-weight: bold;">raviolis-of-maine-lobster-with-white</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-91901110962073372892009-11-23T20:04:00.000-08:002012-08-23T17:22:11.474-07:00Raviolis of Maine Lobster with White Truffle Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36HtNMWD33wWsqRuUmcrjfyui_mrhyDxhzbjVgD75CviycPX90CtWpfxz40nah-7ay2HazXk-bQ9-Ep_T1lu2IDdjU9SS0v9VbJYocdCioIqVIxCWeVh9Do4yuGpy9gMkG681rs66hEry/s1600/Raviolis+of+Maine+Lobster+with+White+Truffle+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36HtNMWD33wWsqRuUmcrjfyui_mrhyDxhzbjVgD75CviycPX90CtWpfxz40nah-7ay2HazXk-bQ9-Ep_T1lu2IDdjU9SS0v9VbJYocdCioIqVIxCWeVh9Do4yuGpy9gMkG681rs66hEry/s1600/Raviolis+of+Maine+Lobster+with+White+Truffle+Sauce.jpg" /></a></div>
<span style="font-size: 180%;"><span style="font-weight: bold;">Raviolis of Maine Lobster with White Truffle Sauce</span></span><br />
A great<span style="font-weight: bold;"> lobster ravioli recipe</span> to try !<br />
Ingredients<br />
Filling:<br />
* 2 live <span style="font-weight: bold;">lobsters</span>, 1 pound each<br />
* 1 teaspoon chopped fresh tarragon<br />
<br />
Stock:<br />
*<span style="font-weight: bold;"> Lobster</span> shells from above<br />
* 1 carrot<br />
* 1 stalk celery<br />
* 1 small onion, peeled<br />
* 2 tablespoons tomato paste<br />
* 2 cloves garlic, peeled<br />
* Water to cover<br />
<br />
Sauce:<br />
* 1/2 cup white wine<br />
* 1 cup chicken stock<br />
* 2 cups heavy cream<br />
* 2 ounces white truffle butter<br />
* Dash lemon juice<br />
* Dash hot pepper sauce<br />
* Dash Worcestershire sauce<br />
* Salt and pepper to taste<br />
<br />
Egg wash:<br />
* 1 egg yolk<br />
* 1 tablespoon milk<br />
<br />
Pasta:<br />
* 4 sheets fresh pasta, 18 inches by 24 inches<br />
<br />
Garnish:<br />
* 2 tablespoons caviar or flying fish roe<br />
* 1 tablespoon chives, chopped<br />
<br />
LOBSTER RAVIOLI INSTRUCTIONS<br />
<br />
First of all boil <span style="font-weight: bold;">lobsters</span> in lightly salted boiling water for 10 to 12 minutes. Remove and cool in cold water. And then Remove meat from shells and chop into small diced pieces, set aside. Next is to Rinse the<span style="font-weight: bold;"> lobster</span> bodies (from above) under running water to remove the green tomalley. Combine with the vegetables, tomato paste, and garlic in a small stock pot. Cover with cold water (just enough to cover shells and vegetables). Bring to a boil, then simmer for 2 hours. When done, strain, then reduce over medium high heat until thick and dark (watch it carefully, as you get near the end). You should have about 1/2 cup liquid. Set aside.<br />
<br />
While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a boil, then reduce until almost dry (about 1/4 cup). Add heavy cream, reduce by 1/2 then add the truffle butter with a whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper. Keep warm until ready to use.<br />
<br />
Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper to taste.<br />
<br />
Whisk together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the egg wash. Divide the <span style="font-weight: bold;">lobster</span> filling evenly into 32 parts and place it onto the sheets in rows 6 inches long by 3 inches wide, to make 32 pieces. Cut with a round or scalloped edge cutter and place on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the <span style="font-weight: bold;">ravioli</span> together to seal them well or you can use a ravioli tray to make them. You can make the raviolis ahead of time and freeze them, or use them fresh.<br />
<br />
Cook the <span style="font-weight: bold;">raviolis</span> in boiling, lightly salted water, about 5 to 10 minutes, until pasta is al dente. Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce. The <span style="font-weight: bold;"> lobster ravioli recipe</span>is ready to serve...enjoy it !<br />
<a href="http://lobster-ravioli-recipe.blogspot.com/2008/09/black-and-white-lobster-ravioli-in.html"><span style="font-weight: bold;">black-and-white-lobster-ravioli-</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-76630629553012061272009-07-06T23:25:00.000-07:002009-11-24T18:40:06.778-08:00Lobster Ravioli in Pink Sauce Recipe<span style="font-weight: bold;font-size:180%;" >Lobster Ravioli in Pink Sauce Recipe</span><br /><br />A nice <span style="font-weight: bold;">lobster ravioli recipe</span> to try !<br />Ingredients:<br />***Lobster Filling***<br /><ul><li>8 ounces cooked fresh<span style="font-weight: bold;"> lobster</span> meat, chopped</li><li>2 teaspoons chopped fresh mango</li><li>1 1/2 teaspoon heavy cream</li><li>1 1/2 tablespoon ricotta cheese</li><li>1 large egg yolk</li><li>Salt and fresh-ground black pepper, to taste</li></ul>***Pink Sauce***<br /><ul><li>1/4 cup olive oil</li><li>9 cloves garlic, finely chopped</li><li>6 ripe tomatoes, chopped</li><li>10 fresh basil leaves, julienned</li><li>1/4 cup heavy cream</li><li>1/2 cup fresh-grated parmesan cheese</li><li>Salt and fresh-ground black pepper, to taste</li></ul>***Stuffed <span style="font-weight: bold;">Ravioli</span>***<br /><ul><li>24 (3-by-3-inch size) won-ton wrappers</li><li>1 large egg</li><li>1 tablespoon water, plus more for cooking <span style="font-weight: bold;">ravioli</span></li></ul><br />INSTRUCTIONS:<br /><br />To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)<br />To make sauce: In a non-reactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes,basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)<br /><br />To fill <span style="font-weight: bold;">ravioli</span>: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air.<br /><br />Bring a large pot of water to aboil and drop in filled won tons.<br />You may want to do these in batches so you don't overcrowd pot.<br />Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm. The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve...enjoy !Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-4157522870109227254.post-82903540702532317662009-07-06T23:18:00.000-07:002009-09-28T23:31:17.152-07:00Lobster Ravioli Recipe<span style="font-weight: bold;font-size:180%;" >Lobster Ravioli Recipe</span> ...a great Italian Pasta !<br /> <br />Ingredients:<br /><ul><li>Ravioli Dough </li><li>1 lb. lobster meat</li><li>1/4 lb. fresh mushrooms</li><li>2-1/2 tsp. butter</li><li>1 tsp. mint shallots</li><li>2 cups light cream</li><li>2-1/2 tsp. flour</li><li>2 or 3 tsp. quality light sherry</li><li>Salt & ground pepper to taste</li></ul>Sauce:<br /><ul><li>2 cups light cream</li><li>2 tsp. butter</li><li>2 tsp. flour 1/2 oz. brandy</li><li>1/4 tsp. paprika</li><li>Salt & pepper to taste</li></ul>Cook Ravioli:<br /><ul><li>3 quart pot pinch of salt</li><li>2-1/2 quarts water</li><li>dash of oil</li></ul>Instructions:<br />Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.<br />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. 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<br />a flat pan to cool.<br /><br />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).<br /><br />Sauce:<br />Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler.<br />Cook Ravioli:<br />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.<br />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. ...the <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve....enjoy !<br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/lobster-shrimp-ravioli-with-basil-sauce.html"><span style="font-weight: bold;">lobster-shrimp-ravioli-with-basil-sauce.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-4157522870109227254.post-79306355303492597882009-03-16T00:12:00.000-07:002009-09-28T23:32:14.424-07:00Lobster Fettuccine Recipe<span style="font-weight: bold;font-size:180%;" >Lobster Fettuccine Recipe</span><br /><br />Ingredients:<br /><ul><li>4 ounces raw <span style="font-weight: bold;">lobster</span> meat</li><li>1 tablespoon olive oil</li><li>1 tablespoon fresh garlic</li><li>1 tablespoon fresh julienne basil</li><li>1/4 cup Asiago or Parmesan cheese</li><li>8 ounces heavy cream</li><li>6 ounces cooked fettuccini</li><li>1/4 cup finely diced red and green bell peppers</li><li>1/4 cup finely diced red onion</li><li>2 ounces white wine</li></ul>INSTRUCTIONS:<br /><br />Heat olive oil in a 10-inch sauté skillet. Quickly sauté <span style="font-weight: bold;">lobster</span> meat and remove from skillet. Add white wine. Add fresh garlic, basil, heavy cream (whipping cream). Reduce over high heat until<br />sauce begins to thicken.<br />Add cheese, peppers and lobster meat. Toss with fettuccini and serve topped with chopped parsley and grated Parmesan cheese. The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve...enjoy !<br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/lobster-shrimp-ravioli-with-basil-sauce.html"><span style="font-weight: bold;">lobster-shrimp-ravioli-with-basil-sauce</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-35360791237186675052009-03-16T00:10:00.000-07:002009-09-28T23:32:52.413-07:00Florentyna's Black & White Lobster Ravioli<span style="font-weight: bold;font-size:180%;" >Florentyna's Black & White Lobster Ravioli </span><span style="font-weight: bold;font-size:180%;" >Recipe</span><br /><br />Ingredients:<br /><ul><li>4 ounces mixed shellfish (shrimp,<span style="font-weight: bold;"> lobster,</span> crab, mussels, etc)</li><li>1/4 ounce white wine</li><li>2 tablespoons butter</li><li>1/2 cup heavy cream</li><li>2 ounces Roma tomatoes, diced</li><li>1 ounce white pearl onions, diced</li><li>1 ounce shallots</li><li>1 tablespoon tarragon</li><li>1/2 pound Florentyna's Black & White Langostino <span style="font-weight: bold;">(lobster) ravioli</span></li></ul>INSTRUCTIONS:<br /><br />Saute shellfish in butter. Add wine, onions, shallots, and tomatoes.<br />Simmer for 3 minutes, and stir to blend while bringing to a boil.<br />Add heavy cream and tarragon. Cook <span style="font-weight: bold;">lobster raviolis</span> in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over.<br />The <span style="font-weight: bold;">Lobster ravioli recipe</span> of Florentyna is ready to serve....amazing !<br /><a href="http://lobster-ravioli-recipe.blogspot.com/2009/07/lobster-ravioli-recipe.html"><span style="font-weight: bold;">lobster-ravioli-recipe.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-76709500063471500182009-03-16T00:06:00.000-07:002009-09-28T23:33:19.649-07:00Alfredo's Pink Lobster Ravioli Sauce Recipe<span style="font-weight: bold;font-size:180%;" >Alfredo's Pink Lobster ravioli Sauce Recipe</span>...a great <span style="font-weight: bold;">lobster ravioli recipe</span> ....try this one !<br /><br />Ingredients:<br /><ul><li>1 pound lobster ravioli (boiled per instructions)</li><li>2 tablespoons extra-virgin olive oil</li><li>1 clove garlic -- chopped</li><li>1/2 cup dry white wine</li><li>1/2 pint heavy cream</li><li>1 medium tomato -- chopped</li><li>1 lobster, meat only</li><li>Salt and pepper</li><li>Crushed red pepper</li></ul>INSTRUCTIONS:<br /><br />Warm olive oil in large skillet over low heat. Add garlic and saute until translucent. Add lobster meat and cook until it loses its color. Add wine, and heat until it evaporates. Add cream, turn up<br />heat and let it come to a boil (about 1 minute). Add tomato and let simmer over low heat for 5 minutes.<br />Add salt, pepper and crushed red pepper flakes to taste. The <span style="font-weight: bold;">lobster ravioli recipe</span> of Alfredo is ready...enjoy the feast...Nice !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2009/07/lobster-ravioli-recipe.html"><span style="font-weight: bold;">lobster-ravioli-recipe.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-50606128305228913302009-03-16T00:00:00.001-07:002009-09-28T23:34:00.300-07:00LOBSTER RAVIOLI RECIPE<span style="font-weight: bold;font-size:180%;" >LOBSTER RAVIOLI RECIPE</span>...try this great <span style="font-weight: bold;">lobster ravioli recipe</span>....!<br /><br />Ingredients<br /><br /> * 1 (750-milliliter) bottle dry white wine<br /> * 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped<br /> * 2 tablespoons chopped shallots<br /> * 1 cup fat-free half-and-half<br /> * 1 1/2 cups yogurt cheese, divided, recipe follows<br /> * 1 (8-ounce) lobster tail<br /> * 1/2 lemon<br /> * 2 tablespoons pine nuts, toasted<br /> * 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish<br /> * 1 egg, beaten<br /> * 24 (4-inch square) wonton wrappers<br /> * 1/4 cup finely grated Parmesan, for garnish<br /><br />INSTRUCTIONS<br /><br />Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.<br />Reduce heat to a simmer and cook until liquid is reduced to 1 cup.<br />Strain through a fine strainer into another non-reactive saucepan.<br />Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.<br />Preheat the broiler.<br />Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes.<br /><br />Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.<br />In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray.<br />Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.<br /><br />In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil. The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve...enjoy the ravioli ! Great taste !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/shrimp-lobster-ravioli.html"><span style="font-weight: bold;">shrimp-lobster-ravioli.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-62315388881099473872009-03-16T00:00:00.000-07:002009-09-28T23:34:30.104-07:00LOBSTER RAVIOLI RECIPE<span style="font-weight: bold;"><span style="font-size:180%;">LOBSTER RAVIOLI RECIPE</span></span><br /><br />Ingredients<br /><br /> * 1 (750-milliliter) bottle dry white wine<br /> * 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped<br /> * 2 tablespoons chopped shallots<br /> * 1 cup fat-free half-and-half<br /> * 1 1/2 cups yogurt cheese, divided, recipe follows<br /> * 1 (8-ounce) lobster tail<br /> * 1/2 lemon<br /> * 2 tablespoons pine nuts, toasted<br /> * 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish<br /> * 1 egg, beaten<br /> * 24 (4-inch square) wonton wrappers<br /> * 1/4 cup finely grated Parmesan, for garnish<br /><br />INSTRUCTIONS<br /><br />Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.<br />Reduce heat to a simmer and cook until liquid is reduced to 1 cup.<br />Strain through a fine strainer into another non-reactive saucepan.<br />Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.<br />Preheat the broiler.<br />Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes.<br /><br />Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.<br />In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray. Place 1 circle of lobster on each wonton<br />and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.<br /><br />In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil. The <span style="font-weight: bold;">Lobster Ravioli recipe</span> is ready...enjoy it !<br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/shrimp-lobster-ravioli.html"><span style="font-weight: bold;">shrimp-lobster-ravioli.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-89035981211323745012008-11-15T08:06:00.000-08:002009-09-28T23:52:21.462-07:00Ravioli of Lobster with Tomato And Basil Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqriDkKsLnbBdJWy3HhObbxfuqgTxg_9eFnOXEE2zuW4cZk6stCaURADyUoSi4NSBE3iYYtdyGOAfDIumD1V6Zc-5IClCoMSjIp3MxepqaJgJ580-BofxQ7gXg6c8_CQtM4O9mnt4LywC/s1600-h/lobster+ravioli+basil+sauce.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 130px; height: 87px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqriDkKsLnbBdJWy3HhObbxfuqgTxg_9eFnOXEE2zuW4cZk6stCaURADyUoSi4NSBE3iYYtdyGOAfDIumD1V6Zc-5IClCoMSjIp3MxepqaJgJ580-BofxQ7gXg6c8_CQtM4O9mnt4LywC/s200/lobster+ravioli+basil+sauce.jpeg" alt="" id="BLOGGER_PHOTO_ID_5386778594948342706" border="0" /></a><br /><br /><br /><br /><br /><br /><br />Try this nice <span style="font-weight: bold;font-size:180%;" >lobster ravioli recipe</span>...the Ravioli of Lobster with Tomato And Basil Sauce !<br /><br />INGREDIENTS<br /><br />FOR THE RAVIOLI<br /><ul><li>200 g Scallop meat; chilled </li><li>Salt and pepper to taste</li><li>1/3 ts Tarragon; finely chopped </li></ul>FOR THE SAUCE<br /><ul><li>1 tb Chopped chives </li><li>100 ml Extra virgin olive oil</li><li>1 Egg white </li><li>8 tb Peeled and diced tomato</li><li>300 ml Cream; chilled </li><li>1 1/2 tb Rice vinegar</li><li>200 g Chilled lobster meat; finely </li><li>1 ts Ground coriander</li><li>24 Gow Gee skins; (Oriental </li><li>1/2 ts Finely chopped basil leaves</li><li>24 Squares Nori; (2cm squares) </li><li>1/2 ts Finely chopped garlic<br /></li></ul><ul><li>Salt and pepper</li><li>1 pn Sugar</li><li>Wakame and Ogo seaweeds </li></ul>INSTRUCTIONS<br /><br />Keep seafood and cream icy-cold over bowl of ice. Place scallops, tarragon, chives and egg white in food processor and blend to a smooth paste. With the processor still running gradually add the chilled cream in a steady stream. When the cream has been assimilated, mix the paste with lobster, salt and pepper. Cover and chill till needed. Lay out 12 Gow Gee skins and lay a Nori sheet on each. Place a spoonful of the paste on top, cover with another Nori square and then another Gow Gee skin and gently wet edges and press together. Poach for about five minutes in a large pan of simmering salted water to which a dash of vegetable oil is added. On a warm<br />plate spread some Wakame, the top with ravioli and sauce. Garnish with Ogo and flying fish roe.<br />The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve....great for parties ! Enjoy it !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/cuisines-lobster-ravioli.html"><span style="font-weight: bold;">cuisines-lobster-ravioli.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-77811966382381986472008-11-15T08:04:00.001-08:002009-09-28T23:37:00.758-07:00Lobster, Shrimp Ravioli with basil sauce<span style="font-size:180%;"><span style="font-weight: bold;">Lobster, Shrimp Ravioli with basil sauce</span></span>...a great <span style="font-weight: bold;">lobster ravioli recipe</span> to try !<br /><br /><br />INGREDIENTS<br /><ul><li>1/2 lbs Lobster , small cubes </li><li>3 tblspoons Shallots minced</li><li>1 c Cream </li><li>1/4 c Pancho bread crumbs</li><li>2 c Basil chiffanade </li><li>3 dashes Tobasco</li><li>1 Egg </li><li>1 package Wonton wrappers</li><li>1/2 c Ricotta cheese </li><li>2 c Cherry tomatoes sliced</li><li>1/2 c Parmesan </li><li>1 oz Basalmic vinegar aged</li><li>1/4 c Mozzerela cheese</li></ul><br />INSTRUCTIONS<br />Sweat minced shallots in butter. Beat egg and add cheeses add lobster or shrimp and bread c rumbs and taste for seasoning. Add tobasco . may add herbs or garlic but don't overwelm<br />seafood.<br />Make ravioli with wonton wrappers and moisten with water to seal.<br />Reduce cream and basil by half over low heat.Bring salted water to boil and cook ravioli until they are done about 6 minutes. The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/lobster-ravioli-with-vanilla-butter.html"><span style="font-weight: bold;">lobster-ravioli-with-vanilla-butter</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-56064371282823151862008-11-15T07:56:00.000-08:002009-09-28T23:37:28.991-07:00Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile<span style="font-size:180%;"><span style="font-weight: bold;">Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile</span></span>...another great <span style="font-weight: bold;">lobster ravioli recipe</span> to try !<br /><br />INGGREDIENTS<br /><br />DOUGH<br /><ul><li>1/4 c Diced leeks</li><li>2 3/4 c Flour </li><li>1 ts Diced fresh ginger</li><li>1/4 ts Salt </li><li>1/2 ts Chopped coriander</li><li>1 1/2 tb Olive oil </li><li>1 2/3 lb Lobster; partially cooked,</li><li>2/3 c Cold water </li><li>Deboned and diced</li><li>5 Egg yolks </li></ul><br />SAUCE FILLING<br /><ul><li>3 Pieces sun-dried tomatoes;</li><li>1 c Fresh sea scallops; not julienned</li><li>1/2 Egg white </li><li>3 Garlic cloves; chopped</li><li>Salt; to taste </li><li>1 1/2 tb Soy sauce</li><li>Freshly-ground white pepper; </li><li>1 tb Chopped shallots</li><li>3 dr Japanese dark roasted sesame </li><li>3 tb Olive oil</li></ul>INSTRUCTIONS<br />Dough: Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16-inch thick and cut out 6-inch circular shapes.<br />Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes.<br /><br />Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. This great <span style="font-weight: bold;">lobster ravioli recipe</span> yields 4 servings. Enjoy the feasts !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/shrimp-lobster-ravioli.html"><span style="font-weight: bold;">shrimp-lobster-ravioli.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-25845364304263822562008-11-15T07:52:00.000-08:002009-09-28T23:37:44.118-07:00Oriental Lobster Ravioli<span style="font-size:180%;"><span style="font-weight: bold;">Oriental Lobster Ravioli</span></span>..another great <span style="font-weight: bold;">lobster ravioli recipes</span> to try !<br /><br />INGREDIENTS<br /><br />DOUGH<br /><ul><li>1/4 c Leeks; diced</li><li>2 3/4 c Flour </li><li>1 ts Fresh ginger; diced</li><li>1/4 ts Salt </li><li>1/2 ts Coriander; chopped</li><li>1 1/2 tb Olive oil </li><li>1 2/3 lb Lobster; partially cooked,</li><li>2/3 c Cold water ; </li><li>5 Egg yolks </li></ul><br />SAUCE FILLING<br /><ul><li>3 Pieces sun-dried tomatoes;</li><li>1 c Fresh sea scallops; not ; julienned</li><li>1/2 Egg white </li><li>3 Garlic cloves; chopped</li><li>Salt </li><li>1 1/2 tb Soy sauce</li><li>1 pn White pepper; freshly ground </li><li>1 tb Chopped shallots</li><li>3 dr Sesame oil; Japanese dark </li><li>3 tb Olive oil; roasted</li></ul><br />INSTRUCTIONS<br />Mix together all ingredients in a bowl until a ball is formed.<br />Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16 inch thick and cut out 6 inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides<br />to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. The great <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve ! Great taste !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/shrimp-lobster-ravioli.html"><span style="font-weight: bold;">shrimp-lobster-ravioli.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-71591558139828422552008-09-02T05:15:00.000-07:002009-09-28T23:38:39.762-07:00Butter Poached Lobster Ravioli<span style="font-size:180%;"><span style="font-weight: bold;">Butter Poached Lobster Ravioli</span></span><br />Try this delicate, professional chef's like lobster ravioli....butter poached.....what an amazing recipe to try !<br /><br />INGREDIENTS :<br /><span style="font-weight: bold;">Pasta Dough:</span><br /><ul><li>2 pounds semolina flour</li><li>Pinch sea salt</li><li>1 dozen eggs</li><li>Water, as needed</li></ul><span style="font-weight: bold;">Lobster Filling:</span><br /><ul><li>2 (2-pound) lobsters</li><li>1/2-ounce clarified butter (substitute oil if needed)</li><li>6 ounces celery, coarsely chopped</li><li>6 ounces carrots, coarsely chopped</li><li>12 ounces yellow onion, coarsely chopped</li><li>8 cups water plus 1 tablespoon water</li><li>9 ounces unsalted butter</li><li>1 cup white wine</li><li>Sea salt and freshly ground black pepper</li></ul><span style="font-weight: bold;">Vanilla Bourbon Sauce:</span><br /><ul><li>Lobster stock (from above)</li><li>1/2 bottle bourbon (approximately 1 1/2 cups)</li><li>1 vanilla bean</li><li>2 sprigs thyme</li><li>2 1/2 ounces butter</li><li>Sea salt and freshly ground black pepper</li></ul><span style="font-weight: bold;">Celeriac Puree:</span><br /><ul><li>1 pound celeriac, large dice</li><li>2 cups heavy cream</li><li>2 ounces unsalted butter</li><li>Sea salt and freshly ground black pepper</li></ul><span style="font-weight: bold;">Chanterelle Mushroom Ragout:</span><br /><ul><li>2 ounces unsalted butter</li><li>10 ounces yellow onion, diced small</li><li>2 1/2 ounces fennel, shaved thinly</li><li>5 ounces yellow chanterelles, coarsely chopped</li><li>1 sprig tarragon, leaves chopped</li><li>2 sprig sage, leaves chopped</li><li>1/2 cup white wine</li><li>2 ounces butter</li><li>Sea salt and freshly ground black pepper</li></ul><br /><span style="font-weight: bold;">For the Pasta Dough</span>: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.<br /><br /><span style="font-weight: bold;">For the Lobster Filling:</span> Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat – setting aside the meat from the larger claw and its knuckles.<br /><br />Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.<br /><br />While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly – whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.<br /><br />Returning to the lobster stock, strain the mixture through a fine mesh sieve – saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.<br /><br />Add the white wine and reduce again – this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.<br /><br />In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.<br /><br /><span style="font-weight: bold;">For the Vanilla Bourbon Sauce:</span> Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.<br /><br /><span style="font-weight: bold;">For the Celeriac Puree:</span> Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture – reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.<br /><br /><span style="font-weight: bold;">For the Chanterelle Mushroom Ragout:</span> Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.<br /><br /><span style="font-weight: bold;">For the Ravioli:</span> Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling – working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.<br /><br />To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound – slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.<br />Whew...that's it...this amazing <span style="font-weight: bold;">lobster ravioli</span> is ready to serve....magnificent taste....great for intimate dinner...Enjoy !<br /><br />Try this other great recipe : <a href="http://lobster-ravioli-recipe.blogspot.com/2008/09/lobster-ravioli-in-fennel-and-chervil.html">Lobster-Ravioli-in-fennel-and-chervil</a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-52503459258419122262008-09-02T05:11:00.000-07:002009-09-28T23:39:03.728-07:00Macadamia Nut and Lobster Ravioli with Curry Sauce<span style="font-size:180%;"><span style="font-weight: bold;">Macadamia Nut and Lobster Ravioli with Curry Sauce</span></span><br />Try this great <span style="font-weight: bold;">lobster ravioli recipe</span>....nice one !<br /><br />INGREDIENTS :<br /><span style="font-weight: bold;">Ravioli Stuffing:</span><br /><ul><li>6 ounces raw lobster meat, chopped</li><li>1-ounce macadamia nuts, toasted, chopped</li><li>3 to 5 fresh basil leaves, chopped</li><li>Pinch ground cumin</li><li>1 clove fresh garlic, minced</li><li>1 package wonton skins</li></ul><span style="font-weight: bold;">Sauce:</span><br /><ul><li>2 teaspoons butter</li><li>2 tablespoons all-purpose flour</li><li>1/2 cup white wine</li><li>1 teaspoon chopped garlic</li><li>2 to 4 teaspoons curry powder</li><li>1 cup milk</li><li>Pinch granulated chicken bouillon</li><li>1/2-ounce honey</li><li>Black pepper</li><li>Chopped basil, for garnish</li><li>Grated Parmesan</li><li>Macadamia nuts, roasted for garnish</li></ul>INSTRUCTIONS<br />To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.<br />To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine,<br />about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.This great <span style="font-weight: bold;">lobster ravioli recipe</span> of the curry sauce is ready to serve....great, hot and tasty..enjoy the feasts.<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/09/butter-poached-lobster-ravioli.html"><span style="font-weight: bold;">butter-poached-lobster-ravioli.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-10238291641492128752008-09-02T05:07:00.000-07:002009-09-28T23:39:23.710-07:00Black and White Lobster Ravioli in a Seafood Cream Sauce<span style="font-size:180%;"><span style="font-weight: bold;">Black and White Lobster Ravioli in a Seafood Cream Sauce</span></span><br />Another amazing <span style="font-weight: bold;">lobster ravioli recipe</span> to try... great and a must try one !<br /><br />INGREDIENTS<br /><ul><li>4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)</li><li>1/4 ounce white wine</li><li>2 tablespoons butter</li><li>1/2 cup heavy cream</li><li>2 ounces Roma tomatoes, diced</li><li>1 ounce white pearl onions, diced</li><li>1 ounce shallots</li><li>1 tablespoon tarragon</li><li>1/2 pound Florentyna's Black and White Langostino(lobster) ravioli<br /></li></ul>INSTRUCTIONS :<br />Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready. Serve hot....hmmm what a nice and delicious taste ! Enjoy !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/raviolis-of-maine-lobster-with-white.html"><span style="font-weight: bold;">raviolis-of-maine-lobster-with-white.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-71629485905898835632008-09-02T05:02:00.000-07:002009-09-28T23:39:48.943-07:00Lobster Ravioli with Crabmeat Cream SauceTry this great <span style="font-weight: bold;">lobster ravioli recipe</span>....the <span style="font-size:180%;"><span style="font-weight: bold;">Lobster Ravioli with Crabmeat Cream Sauce</span></span>....its recommended !<br /><br />INGREDIENTS<br /><span style="font-weight: bold;">Lobster Ravioli:</span><br /><ul><li>2 ounces unsalted butter</li><li>1 clove garlic, chopped</li><li>1 tablespoon chopped shallots</li><li>16 ounces cooked lobster meat</li><li>4 ounces cooked snow crabmeat</li><li>2 ounces Cognac</li><li>2 ounces ricotta</li><li>Salt</li><li>Pepper</li><li>1 tablespoon chopped chives</li><li>Pasta dough, recipe follows</li><li>Egg white, slightly beaten</li></ul><span style="font-weight: bold;">Crabmeat Cream Sauce:</span><br /><ul><li>2 ounces unsalted butter</li><li>1 tablespoon chopped shallots</li><li>4 ounces whole chunk Maryland crabmeat</li><li>2 ounces Cognac</li><li>5 ounces tomato sauce</li><li>10 ounces heavy cream</li><li>Salt</li></ul>INSTRUCTIONS :<br />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.<br /><br />For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.<br />Garnish with chives.<br /><br /><span style="font-weight: bold;">Pasta Dough:</span><br /><ul><li>8 ounces durum flour</li><li>8 ounces semolina</li><li>1 egg</li><li>Water, as needed</li><li>Pinch salt</li></ul>Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.<br /><br />This delicate <span style="font-weight: bold;">lobster ravioli recipe</span> with crabmeat sauce is ready for feasts....great and delicious. Enjoy it !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/09/lobster-ravioli-in-fennel-and-chervil.html"><span style="font-weight: bold;">lobster-ravioli-in-fennel-and-chervil.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-4388174413694463102008-09-02T04:57:00.000-07:002009-09-28T23:41:52.224-07:00Lobster Ravioli in a Fennel and Chervil-Infused Nage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2uzipalDSBo4tVstvwlFSbwb1qj2zRwEJIn-f6M-zSr8moG98CcAAkcNiQNWZyux_N-EuzTvaMeOCIMndMKIPGBG0jD5dXNzM46-tppyT8axZzk_RzWOkgClQgOWg54BtCTeq0A8rl42/s1600-h/emsp14_lobster_ravioli_e.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2uzipalDSBo4tVstvwlFSbwb1qj2zRwEJIn-f6M-zSr8moG98CcAAkcNiQNWZyux_N-EuzTvaMeOCIMndMKIPGBG0jD5dXNzM46-tppyT8axZzk_RzWOkgClQgOWg54BtCTeq0A8rl42/s200/emsp14_lobster_ravioli_e.jpg" alt="" id="BLOGGER_PHOTO_ID_5241393000929036914" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Lobster Ravioli in a Fennel and Chervil-Infused Nage</span></span><br />Try this fantastic lobster ravioli recipe....great for dinner !<br /><br />INGREDIENTS<br /><ul><li>2 ribs celery, roughly chopped</li><li>2 onions, roughly chopped</li><li>2 carrots, roughly chopped</li><li>1 lemon, juiced</li><li>1 orange, juiced</li><li>1 teaspoon black peppercorns</li><li>2 sprigs thyme</li><li>2 sprigs parsley</li><li>2 cloves garlic, peeled and smashed</li><li>2 bay leaves</li><li>1 cup dry white wine</li><li>1 teaspoon salt</li><li>2 live (1 1/2 to 2 pound) lobsters</li><li>1/2 cup finely chopped fresh fennel bulb, fronds and </li><li>upper stems reserved</li><li>3 tablespoons minced chervil or parsley</li><li>1/2 cup heavy cream</li><li>6 tablespoons butter</li><li>1 tablespoon lemon zest</li><li>1 lemon, juiced</li><li>1/2 cup minced shallots or onion</li><li>1 teaspoon garlic</li><li>36 wonton or egg roll wrappers</li></ul><br />INSTRUCTIONS<br />In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt.<br />Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain. When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the<br />shells.<br /><br />Into a clean pot strain the cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again<br />into a clean saucepan and bring to a simmer. Add the chervil, cream, 2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover.<br />In a large saute pan, melt 2 tablespoons of butter over medium heat and saute the fennel, shallots and garlic until soft. Add the chopped lobster meat and saute for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool. On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal.<br />(Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)<br />Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce. The <span style="font-weight: bold;">lobster ravioli recipe</span> is ready to serve...great tasting ! Enjoy the feast !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/08/shrimp-lobster-ravioli.html"><span style="font-weight: bold;">shrimp-lobster-ravioli</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-15291122106290667772008-08-31T02:40:00.000-07:002009-09-28T23:43:19.129-07:00Lobster Ravioli With Vanilla Butter Sauce<span style="font-size:180%;"><span style="font-weight: bold;">Lobster Ravioli With Vanilla Butter Sauce</span></span><br /><br />Try this georgeous lobster raviolli recipe... a delicate and delicious taste..<br /><br />Ingredients<br /><br /> * 3 small cooked lobsters, meat removed<br /> * 3/4 lb chanterelle mushroom or brown button mushroom<br /> * 4 teaspoons butter<br /> * 1 shallot, chopped<br /> * 3 ounces creme fraiche<br /> * salt<br /> * white pepper<br /> * 2 teaspoons chopped chives<br /> * pasta dough<br /><br />Vanilla Butter<br /><br /> * 2 teaspoons butter<br /> * 5 shallots, diced<br /> * 3 teaspoons white wine vinegar<br /> * 1 cup dry white wine<br /> * 1/2-1 cup butter, cut into cubes<br /> * salt<br /> * white pepper<br /> * 1 vanilla bean, split lengthwise<br /><br />INSTRUCTIONS<br /><br /> 1Dice the lobster meat (you can use shrimp or scallops for this, or a mixture).<br /> 2.Clean the mushrooms and dice and saute in butter in a large sauce pan.<br /> 3.Add the shallot and mix in the creme fraiche and quickly bring to a boil.<br /> 4Season to taste with salt and pepper.<br /> 5.Add the chives and lobster meat.<br /> 6.gently blend.<br /> 7Simmer for about 5 minutes.<br /> 8.Remove from heat and cool to room temperature.<br /> 9Vanilla Butter Sauce----------------.<br /> 10.Melt the butter in a small saucepan.<br /> 11.Add the shallots and simmer until soft.<br /> 12.Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.<br /> 13.Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.<br /> 14. Continue to add the butter this way-on the heat, off the heat.<br /> 15.Season to taste with salt and pepper and remove from the heat.<br /> 16.Scrape the vanilla bean and whisk it into the sauce.<br /> 17.Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.<br /> 18.Putting it together--------------------.<br /> 19.Roll out your pasta dough by machine or hand and lay flat.<br /> 20.It should be about 5 inches across.<br /> 21.Place about 1/2 T of lobster mixture, 4 to a row.<br /> 22.Repeat and top with a fresh sheet of dough.<br /> 23.Press down with hands and cut into squares.<br /> 24.Crimp with a fork.<br /> 25.Repeat.<br /> 26.You can use won ton wrappers if you prefer.<br /> 27.Put ravioli into a boiling pot of salted water-they cook very fast.<br /> 28.When they float to the surface they are done.<br /> 29.Remove, drain and place in a serving dish, topped with the sauce.<br /> 30.Double the sauce!<br />This amazing <span style="font-weight: bold;">lobster ravioli recipe</span> with vanilla butter sauce is ready to serve.....nice taste of lobster !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/lobster-shrimp-ravioli-with-basil-sauce.html"><span style="font-weight: bold;">lobster-shrimp-ravioli-with-basil-sauce.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-4157522870109227254.post-84587533340496980482008-08-31T02:37:00.000-07:002009-09-28T23:44:04.297-07:00Cuisine's Lobster RavioliTry this delicate lobster ravioli recipe...the <span style="font-size:180%;"><span style="font-weight: bold;">Cuisine's Lobster Ravioli</span></span>.... a must try one !<br /><br />INGREDIENTS<br /><ul><li>4 oz. sea scallops</li><li>4 oz. raw lobster meat</li><li>1 t. tomato paste</li><li>1 egg</li><li>salt and pepper to taste</li><li>1/4 C. heavy cream</li><li>8-10 pasta sheets (about 6 x 6 inches)</li><li>1 egg white mixed with a little water for an egg wash</li><li>4 oz. cooked lobster meat, sliced</li><li>Red Pepper Butter Sauce or Basil Crab Butter Sauce </li></ul>INSTRUCTIONS<br />In a food processor fitted with the metal blade, puree the sea scallops, raw lobster, tomato paste, egg, salt and pepper. Add the heavy cream and puree until thickened.<br />Spread out the pasta sheets. Use one sheet to make two ravioli. Evenly space apart and scoop about 1 heaping tablespoon of the pureed mixture onto the bottom half of the pasta sheet. Top with a cooked lobster slice. Brush the pasta with egg wash and cover with the top half of the sheet of pasta, sealing edges. Cut out with a 2 1/2-3 inch circular cutter such as a biscuit cutter; repeat with remaining filling and pasta sheets.Blanch the ravioli in a large pot of boiling salted<br />water for 7 minutes; remove using a slotted spoon and serve with a flavored butter sauce.<br />This amazingly delicate <span style="font-weight: bold;">lobster ravioli</span> is ready for feasts....enjoy this great meal !<br /><br /><a href="http://lobster-ravioli-recipe.blogspot.com/2008/11/lobster-shrimp-ravioli-with-basil-sauce.html"><span style="font-weight: bold;">lobster-shrimp-ravioli-with-basil-sauce</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0