It’s the middle of summer and our family is getting ready to head to the beach, where we hope to make some more memories. Summer and beach always make me think of lobster, and this week I made a few lobster dishes to get ready for our family gathering. When I’m cooking, I try to use every element of a product, whether it’s a plant or an animal. Here are a few recipes that do that with lobster. Enjoy!
For the Pasta
- 1/2 cup of flour
- 1/2 cup of semolina flour
- 1 pinch of salt
- 2 egg yolks
- 1 TBSP of olive oil
For the filling
- 1 Lobster (live), 1.5 pounds
- 1 TBSP olive oil
- 7-8 green onions, diced, green parts only, divided
- 1 clove of garlic, minced
- 1 lemon, zest and juice
- 1/2 cup of ricotta cheese
- 1/4 cup of creme fraiche, plus 1 TBSP
- 5-6 basil leaves, julienned
- 3 tomatoes, peeled, seeded, skin removed and diced
Cook the Lobster in a large pot of boiling water for 6 minutes. Remove to an ice bath, and let cool. Remove the meat from the tail and claws. Dice the tail meat, the meat from the large legs. Keep the claws intact for serve separately from the ravioli (see Lobster, Lobster, Lobster recipe). Set aside all the meat in a fridge. Keep the body and small legs to make a lobster stock or lobster caramel (see Lobster Caramel recipe). Reserve the tomalley for another use (see Lobster Butter recipe).
Heat the olive oil in a small sauté pan, and add half of the diced green onion. Cook for a 2-3 minutes, then add the minced garlic, the lemon zest, lemon juice and the lobster meat. Cook for another 2 minutes, remove from heat and let cool in a clean bowl. Add add the ricotta, creme fraiche, basil and mix. Adjust the seasoning, and set aside in the fridge to cool for an hour.
Make pasta sheets by combining the flours and salt, then adding the egg yolks and olive oil. Work the pasta into a ball and set aside to rest for 30 minutes, then divide in two. Roll out one of the pasta balls to create a sheet of pasta as thin as possible. Lay the sheet of pasta out on a piece of parchment paper, lightly dusted with flour. Put spoons full of the lobster filling spaced out on the sheet of pasta. Using the egg whites to create a wash, brush around the filling with a light coating of the egg whites to allow the second layer of pasta to bind and seal the ravioli. Roll out the second sheet of pasta into a thin sheet and cover the first sheet which has the filling on it. Working from one end, make sure that there are no air pockets around the filling as you lay the second pasta sheet down. With a pasta roller or sharp knife, cut the ravioli into square (or use a cookie cutter and make round ravioli). At this point, I will put the ravioli in the freezer to make it easier to finish cooking later. The ravioli won’t freeze, but it will become a little firm to ease handling.
Bring a pot of water to boil.
In a saute pan over medium heat, cook the remaining green onion in a tablespoon of olive oil. Add the diced tomato and cook for 5 minutes until the tomato has rendered most of its liquid. Add the creme fraiche and set aside to keep warm.
Cook the ravioli for 1-2 minutes in the boiling water, remove and plate. Top with the sauce. Garnish with basil leaves and serve.