See Also: Fish and Seafood · Pasta · San Benito County Cooks
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Recipes as submitted by Millard Strohn for his Lobster Ravioli class presented Friday, April 26, 2002.
2 cups minced lobster
3 tablespoons Parmigiano-Reggiano
2 tablespoons minced parsley
2 1/2 cups unbleached flour
1/2 cup semolina flour
4 large red peppers, blackened, steamed and peeled
4 tablespoons butter
1 teaspoon chopped garlic
1 cup of cream, approximately
Steam lobster tail approximately 10 minutes, less if at room temperature. Mince tail and egg, Parmigiano-Reggiano and parsley. Mix well. Set aside.
Put eggs in food processor with steel chopping blade in place and mix well. With it running add a little flour at a time till a ball forms. Mix until elastic. Can knead for 5-10 minutes by hand. Set aside covered by damp cloth.
Saute garlic in butter (do not brown) add puree of pepper. Heat slowly and then add approximately 1 cup of cream and bring to a simmer. Garnish ravioli with fresh basil.
Recipe created 2002-04-26.
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