There's been a lot of media buzz lately about Canadian lobster being marketed as the "new bologna," due to the recession driving lobster prices down. I haven't done a lot of cooking with lobster and thought it would be a fun challenge to see if I could really feed six people lobster for under $100. With three children under age 3, ravioli was a perfect medium to put my "taste-testers" to work and call it dinner!
Portion size6 servings
Lobster Ravioli Simmer lobster tails in 1/2 inch of boiling water for 7 minutes. After lobster has cooled, use kitchen shears to crack shell and extract meat with your fingers, set aside. Heat pan over medium heat and melt butter. Add shallot and mushroom, salt and pepper and saute until soft - about 6 minutes. Add lobster meat to pan to just heat through and absorb any extra butter. Transfer to bowl of food processor and pulse a few times to make large crumbs. Transfer to a mixing bowl and stir in parmesan and ricotta cheese. Arrange 12 wonton wrappers on a cutting board or other clean work surface. brush all four edges of each wrapper with the egg and water mixture. Drop a rounded tablespoon of the lobster mixture into the centre of each wrapper. Top each one with another wrapper and press around the edges to form a sturdy seal. Place the finished ravioli on a cookie sheet, and repeat this process 2 more times to make 36 ravioli. Bring a large pot of salted water to a boil. Add the ravioli and cook until soft - about 3 - 5 minutes, stirring frequently to prevent them from sticking together. Because they are delicate, rather than pouring them into a colander, it is better to lift them out of the water with a slotted spoon or handled strainer. Arrange six ravioli on a plate and top with Curried Green Pea Cream. Curried Green Pea Cream Saute shallots and celery in olive oil until soft - about 6 minutes. Add peas and chicken stock and simmer until peas are cooked - about 4 minutes. Add curry powder and whipping cream and puree with immersion blender.