LOBSTER RAVIOLI I do this recipe the hard way. I buy live lobster, boil them, crack them open and put the meat aside. I pay $8.99 per Lb of lobster while the Lobster meat at the local fish market runs about $40.00 per lb.or 400% + more in price than cooking your own lobsters. I marinade the meat in about 1/4 Lb of Fresh Organic Butter, add a cap full of Merlot, sprinkle some chopped parsley and then refrigerate for about 10 minutes. In the mean time, mix some dough (I Love Sourdough) roll into 2 flat squares 16 x 16 and less than 3 sheets of paper thick. Remove the Lobster from the fridge and place the lobster meat (Be Generous) onto 3 Inch by 3 Inch squares on the bottom sheet of dough. Cover the bottom sheet with the top and use either a fork or round dough cutter to define and then remove each ravioli and bind around each edge with the fork tines.. Place into boiling water for 15 minutes on medium heat. Remove, drain and serve with parsley and lemon slice garnishment and a nice white wine.! (You could modify by adding some large cooked and chopped jumbo shrimp to the lobster mix)
Posted on: Sun, 04 Jan 2015 17:41:06 +0000