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Lobster Recipes
Pasta
Blaine House 2003
-- Maine Lobster Claw with Lobster-Sweet Corn
Ravioli, Grated Parmigiano Reggiano and Aged
Balsamic Vinegar
1 cup
all-purpose unbleached flour
1 Tablespoon semolina
2 large eggs
3 Tablespoons water
1 each 1¼-pound whole lobster, cooked and meat
picked out, reserve claws for service, cut the
remaining meat into small pieces
4 ounces cooked sweet corn
4 slices of French baguette
3 Tablespoons extra virgin olive oil
1 clove garlic
To taste salt and cracked black pepper
½ cup pitted niçoise olives
1 teaspoon chopped anchovies
1 Tablespoon chopped capers
1 cloves garlic
To taste salt and cracked black pepper
1 Tablespoon unsalted butter
2 ounces Parmigiano Reggiano (grated)
2 Tablespoons aged balsamic vinegar
1 small bunch of basil
For the Ravioli:
Mix the flour, semolina, and salt on a work
surface and shape into a mound. Make a well in the
center; add one egg and 2 Tablespoons of water.
Stir the egg and water gradually mixing in the
flour from the side of the well. Knead the dough
with your hands for about 10 minutes or until very
smooth. Cover the dough with plastic and let it
rest for 1 hour.
Roll the dough into sheets using a pasta machine
or by hand with a wooden roller. The sheets should
be about 18 inches long and about 7 inches wide
and even. Place mounds of the lobster meat and
corn about every 3 inches on one half of the pasta
sheet.
Make an egg wash with the remaining egg and 1
tablespoon of water. Use a brush and brush the egg
wash in between the mounds on the pasta. Fold the
other half of the pasta sheet over the half sheet
with the mounds of filling. Press between the
mounds of filling to seal them. With a small round
cutter, press the non-cutting side over the mound
to seal. With a larger size cutter cut the ravioli
out. If the raviolis are not going to be cooked
right away reserve in a refrigerator.
For the Bruschetta:
Take a French baguette and make 4 slices about a ½
inch thick. Brush both sides with extra virgin
olive oil. Grill the bread until it is marked on
both sides and crisp. Rub both sides with a clove
of garlic, then season with salt and pepper.
For the tapénade
Put olives, anchovies, capers, and one clove of
garlic into a food processor and puree. Season
with salt and pepper to taste.
Slice lobster claws the long way in half giving
the appearance of a whole claw (4 pieces). Add
lobster claws and butter to a small pan and put
into a 400-degree oven for about 45 second to warm
throughout. Remove the lobster claws and set in a
warm area until it is time to assemble. Add
raviolis to a pot of boiling salted water. Cook
for about 3-4 minutes or until tender. Remove from
the water and keep them in a warm area until it is
time to assemble.
Take four slices of bruschetta and plate. Add one
ravioli to each slice of bruschetta. Then add
lobster claw halves to each slice of bruschetta.
Next add the tapénade, then the Parmigiano
Reggiano. Finish with a few drops of aged balsamic
vinegar, garnish with a little basil and serve.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com