California Spiny Lobster Ravioli
It’s sad, but true – the California spiny lobster season is almost over. But now is the time to plan a tasty celebration with the last of the catch by making and enjoying a long time gourmet favorite: lobster ravioli.
Ingredients:
Ravioli dough (make in pasta machine on medium or you can just buy it)
1 lb. California spiny lobster meat
1/4 lb. fresh crimini mushrooms
2-1/2 tsp. butter
1 tsp. mint shallots
2 cups light cream
2-1/2 tsp. flour
2 or 3 tsp. quality light sherry
Salt and ground pepper to taste
Sauce:
2 cups light cream
2 tsp. butter
2 tsp. flour
1/2 oz. brandy
1/4 tsp. paprika
Salt & pepper to taste
Cook Ravioli:
3 quart pot pinch of salt
2-1/2 quarts water
dash of oil
Method:
Boil lobsters and remove meat. Clean and mince lobster meat. Wash and mince mushrooms.
In sauté 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 constantly. (If you want it a little pinker, shake in a little paprika.) 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 a flat pan to cool.
Roll out two 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 and sprinkle with corn meal (this helps prevent sticking).
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