The highlight of the week here on the island is Lobster Night. Our signature dinner is eagerly anticipated and greatly enjoyed week after week, year after year. Occasionally, we are left with extra lobster at the end of the night.
Finding new and interesting dishes to make with lobster is one of my great joys in life. This week I made Lobster Ravioli with Blistered Tomatoes and Sherry Cream. It turned out even better than I hoped and I am excited to share my recipe with you!
Makes: about 45 ravioli
1 Recipe Fresh Pasta
1 Tbsp Vegetable Oil
1 Cup Diced Celery
1 Large Shallot, Minced
2 Tbsp White Wine
2 Cups Cooked Lobster Meat, Roughly Chopped (plus extra for sauce, optional)
6 Ounces Cream Cheese, at Room Temperature
4 Tbsp Cold Butter, Cubed
1 Lemon, Zested
1 Tbsp Lemon Juice
1 tsp Kosher Salt
1 Pinch Cayenne Pepper
1/4 Cup Fresh Chives, Finely Chopped
Egg Wash (I used 2-3 of the egg whites left over from making the pasta mixed with 1 Tbsp water)
Step 1: Make the Pasta
Make the pasta dough, wrap in plastic and chill in the refrigerator at least one hour and up to one day.
Step 2: Make the Lobster Filling
While the dough is chilling, heat a large sauté pan and add vegetable oil, celery and shallot.
Transfer mixture into a bowl and set aside. Add cream cheese, butter, lemon zest, lemon juice, salt and cayenne pepper to the food processor and process until smooth. Return lobster mixture to the food processor and process until smooth. Transfer to a bowl and stir in the chives. Chill in the refrigerator at least one hour and up to two days.
Remove the chilled dough from the refrigerator, unwrap it and place it on a floured cutting board.
If you have a pasta roller, use it instead but cut dough into eight pieces instead of four. Start at one and work up until you reach number six on the roller. I do not have one here on the island, so I just rolled it out with a rolling pin.
After rolling, cut in half lengthwise and make two strips about 5 inches wide. If using a pasta roller, you should have one long strip that is the perfect width.
Using a 2 tsp disher or pastry bag fitted with a round tip, place the filling along the center of the dough at 3 inch intervals.
Makes: 2 servings
2 Tbsp Olive Oil
1 Shallot or Small Onion
2 Pints Grape or Cherry Tomatoes
2 Tbsp Dry Sherry
1/2 Cup Heavy Cream
2 Tbsp Chopped Parsley
Salt and Pepper to taste
Cooked Lobster Meat, optional
Heat a large sauté pan over medium heat. Add the olive oil and the shallots and cook for one minute. Increase the heat to high and add the tomatoes. Cook, stirring occasionally, until tomato skins start to blister.
Add Sherry, heavy cream, parsley, salt and pepper. Bring to a simmer and cook until sauce has slightly thickened, about five minutes. Add lobster meat if using and fresh pasta and toss in the sauce. Serve immediately.