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Lobster Recipes
Pasta
Lobster Ravioli
Ravioli
Filling:
½ pound butter
½ pound lobster meat (large chunks)
¼ pound flour
½ cup sherry
½ small onion
1 Tablespoon lobster base
2 each bay leaves
¼ cup chopped scallions
2 each cloves
To taste salt & pepper
1 pint milk
Make a very thick white sauce by melting butter in
sauce pot, adding flour. Cook, stirring
constantly, for 2 minutes. Add onions, bay leaves,
cloves, milk. Stir, bring to a full boil. Sauce
should be very thick. Remove from heat, add
remaining ingredients. Cool.
Pasta Dough:
1½-1¾ cup flour
1 each egg white
1 Tablespoon oil
¼ Tablespoon salt
1 each egg
Put flour in mixing bowl. Whip together other
ingredients, add to flour. Mix until dough is
moist, but not sticky, and smooth. Rest for 30
minutes before rolling into ravioli sheets. Brush
sheets with egg wash, place filling on sheets. Top
with another pasta sheet. Cut with ravioli cutter.
Cook in plenty of boiling salted water until pasta
is cooked al dente.
Tomato Basil Sauce:
½ cup olive oil
1 Tablespoon basil
4 each cloves garlic, chopped
1 teaspoon thyme
3 cups diced onions
2 each bay leaves
1 cup diced carrots
1 cup parsley
2-28 oz. cans whole tomatoes
2 Tablespoons sugar
1-8 oz. can tomato puree
2 cups white wine
4 each cloves
Brown vegetables in olive oil. Add remaining
ingredients. Simmer slowly for about 1 hour.
Strain. Keep warm.
To Serve:
Heat 3 ravioli's in boiling water. Place on
plates. Ladle sauce over pasta. Top with julienne
vegetables, sautéed in butter. Arrange lobster
claw meat between each ravioli. Sprinkle whole
dish with fresh grated parmesan. Add 9 buds of
basil to center of plate.
Joseph Feener, Chef
Samoset Resort
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com