Main Dish

Lobster Ravioli with Zuchini


* 2 Lobsters, about 1-1/4 lb (600 g) each

* 1/2 oz White wine

* Zucchini, medium, as needed

* 3-1/2 oz Crème fraîche or heavy cream

* 2 tsp Tomato paste

* 1/4 tsp Tarragon

* 1/2 tsp Chives, chopped

* Salt

* Cayenne

* 40 Wonton skins

* 1 Egg yolk, thinned with an equal volume of water

* 6 oz Shellfish sauce (p. 66)

* 2 oz Crème fraîche

Cooking Instructions

1. Steam the lobsters for 5 minutes. Cool. Remove the meat from the shells. Use the shells to make the sauce or save for another purpose.

2. Cut the lobster meat into thin slices. Toss with the white wine.

3. Cut the zucchini into slices about 1/8 inch (3 mm) thick. You will need 5 slices per portion. Blanch the slices in boiling salted water for about 30 seconds. Drain and cool under cold water.

4. Mix together the crème fraîche or heavy cream, tomato paste, tarragon, and chives. Add salt and cayenne to taste. Whip the mixture until it holds a soft shape.

5. Drain the lobster. Lay out half of the wonton skins on the worktable. Place a piece of zucchini in the center of each one. Top each with 1/2 oz (15 g) of lobster and then with 1 tsp (5 ml) of the cream mixture.

6. Brush the edges of each of the skins with the egg yolk mixture. Top with the remaining wonton skins. Press the edges together well to seal, taking care to press out any air bubbles.

Posted by George in Main Dish, 0 comments

Lobster or Crab Mayonnaise


* 2 to 4 Tbs tomalley or green matter* The role if you are so fortunate, from cooked lobster or crab

* 1 to 1-1/2 cups mayonnaise

* Optional additions: 2 to 3 Tbs minced fresh parsley, 1 Tbs finely minced shallot or scallion; 1 Tbs minced capers (squeezed dry); 1 hard-boiled egg, finely chopped


Cooking Instructions

Push the tomalley and roe through the sieve to remove tiny shell bits (the only way to get rid of them), and whisk the tomalley mixture into the mayonnaise. Fold in any or all of the optional additions.

Serving suggestions

  • Whole or halved lobster or crab.Spoon the mayonnaise, with or without its optional additions, into the cavity of the shellfish, and you might decorate the top of the sauce with minced parsley and chopped hard-boiled egg.
  • Lobster or crab salad.Halve and hollow out hard-boiled eggs, fill with the sauce, and decorate with minced parsley and the chopped yolks. Or fill tomato shells with the sauce and decorate with parsley.
Posted by George in Main Dish, 0 comments