I made lobster ravioli again; the filling recipe and dough recipes were essentially the same but this time there were several differences in the dish.
#1 I made them at work, not home
#2 The pasta rolling machine broke, so I did most of the rolling by hand which resulted in more work, more time, more muscle, and a slightly thicker dough
#3 I didn't have the little ravioli molds this time, so I hand cut them and pieced them together with round cutters
#4 I paired the ravioli with a different sauce and different sides
Lobster Cheesy Toasts
lobster meat pieces, finely diced
lemon zest
tarragon
salt
pepper
goat cheese
cream cheese
cheddar and/or parmesan cheese, if desired
Mix all together well and spread on lengths of day-old baguette. Toast in the oven until hot and melty and golden.
- Ravioli - fresh, hand-rolled, homemade pasta dough
- Lobster Filling - local lobster, goat cheese, lemon, tarragon
- Chanterelle Cream Sauce - butter sauteed local wild chanterelles, redued cream
- Wilted Spinach - spinach, garlic, shallots, white wine
- Lobster Cheese Toasts - lobster, cream cheese, herbs, cracked black pepper
Basically for the lobster ravioli I made I used the same recipe as for the ricotta ravioli but simply added finely chopped lobster to the mix along with a little bit of paprika. I used about fifty percent lobster ad fifty percent ricotta mix and used frozen pre-cooked lobster claw, then adjusted the seasoning. I used the square mold for the lobster ravioli so it would be easy to distinguish from the ricotta ravioli.
I served the lobster ravioli with some butter-poached lobster tail, a tarragon lemon cream sauce, tarragon-infused oil, fresh tarragon, grated Parmesan cheese, and paprika. I found the lobster ravioli held together better and cooked more evenly than the plain ricotta ravioli without any filling escaping!
Yes, it is difficult to tell how large this lobster is from the picture, but compared to any other cooked lobsters I have seen....this was a giant! It was for a special function I helped at where each guests got a whole cooked lobster each. They were not all this big; this one was for the guest celebrity chef of course.
It is finally lobster season again! Our family typically enjoys one good feed of lobster, bought fresh from the ocean from our neighbor, who is a lobster fisherman. We don't really do a fancy lobster dinner or anything - my father cooks them all in a big batch (we borrow the cooker from our neighbor), and then spends a good amount of time cracking open the lobster, shelling it, and dividing up and separating the meat to put into bowls to enjoy for the next few days. Since lobster is such a treat on its own, we pair it with something simple - some cooked vegetables, and perhaps some potato salad or coleslaw. Lobster is a star on its own, so really doesn't require a lot of fuss with sides. Lobster can be quite filling and is actually quite a good source of protein.
Risotto is one of my signature supper dishes. The entire family enjoys it, and it is relatively quick and simple for me to make anytime. It is also a convenient dish because we usually have all of the ingredients on hand anyway. My regular risotto is just plain, but contains onion of course, and that is what I usually make. However, sometimes I make different types of risotto or even just serve some additions on the side, so that way family members can create their own risotto to suit their personal tastes. Tonight I sauteed up some caramelized mushrooms, and we also had some lobster on hand to serve with the risotto. This made quite a tasty risotto. There are so many different risotto combinations out there, actually you could put just about anything you want in risotto. Some classic risotto additions are peas, asparagus, saffron, mushrooms, butternut squash, prosciutto, and salmon. Risotto can be a simple side dish, or a hearty main dish. It is nice served with a side of protein or fish and some vegetables, and a piece of crusty bread. Simple, but always pleasing, flavors to add to risotto are olive oil, freshly ground black pepper, Parmesan cheese, and parsley.
It is now officially lobster season, with fresh lobster being brought in everyday from the nearby ocean! We enjoyed some fresh lobster for supper tonight. I am nowhere near a lobster expert, in fact, I only recently began liking lobster (I used to not like any fish at all, now I absolutely love most kinds of fish!) I guess there aren't too many different ways to enjoy fresh, cooked lobster - plain and simple is best. Lobster meat is so tasty (and expensive) it really only needs a little adornment for flavor. Of course, lobster meat can also be used in a variety of dishes. It makes a delicious addition to hors d'oeuvres sandwiches, and chowders if you can afford it, but it is also nice to enjoy lobster just as is. We usually eat our lobster cold, as my father will cook them in a large pot of boiling water, cool them, painstakingly shell them, then put the meat in the fridge for later. Shelling lobster is by far the most difficult, time-consuming, and annoying part of all, and I am glad I never have to end up doing it. Lobster is definitely worth all the trouble though. I find that this one small crustacean has several different flavors. The big claw meat is my favorite part, I find the tails taste good but are a bit too chewy for my liking. The little claws are also fairly good, but a bit of a hassle to open for the amount of meat you get from them. I am not really a fan of the tomalley, which many people consider the best part. Lobster is a flavorful and filling fish, and is best enjoyed with just a few light side dishes. Coleslaw, potato salad, macaroni salad, garden salad, mashed potatoes, and rolls are all good choices. Lobster meat doesn't really need any seasoning at all, but a touch of salt, ground black pepper, lemon juice, or tarter sauce can all add a little flavor.
