I often have extra lobster filling when I make lobster ravioli. There are a few things you can do with the filling. One is to make a Lobster Roll. Toast or grill some good hot dog buns, and fill with Lobster mixture. Yum ! This is a terrific use of leftover lobster ravioli filling.
Sometimes I just can’t motivate myself to make Lobster Ravioli, but I’m in the mood for the great taste of the filling, so I’ll make Lobster Crostini’s. All you need is a baguette plus the filling. Slice the baguette into 1/4 inch thick pieces and bake at 350 F for 5 minutes, turn and bake for another 5 minutes. Top the crostini’s with the filling and serve as an appetizer. This is a pretty nice treat.
Sauté the body and small legs of the Lobster, add a small amount of diced onion and carrot. Cover with water and simmer for 20-25 minutes until the liquid is reduced by at least half. Strain the liquid through a chinois, and continue to reduce the liquid. Add 1 TBSP of honey, and continue to reduce until you have a Lobster Caramel. This will be a very strong lobster taste in every drop.
Take the tomalley (green and black stuff from the lobster), and combine with 4-5 TBSP’s of butter in a small pan. Heat over low heat to melt the butter, and whisk. The tomalley will turn red. Strain and set aside to cool. You can use this in a variety of ways, and can also set aside in the freezer until you need it. One nice use, it to make crostini’s and serve the lobster butter on the crostini’s.
Lobster, Lobster, Lobster
In this dish, I take the claws of the lobster and warm them in mixture of butter and water (1 TBSP butter and 1 Cup of water). Serve the claws with Lobster Butter Crostini’s and Lobster Caramel. Garnish with herbs (chervil, basil, etc). This dish is guaranteed to impress your friends and family, because every element has the taste of lobster.
I’m going down to the beach to talk to the Cape Cod lobster fishermen and plan dinner! Bon Appetit Y’All.