North Atlantic Lobster Ravioli

Description

North Atlantic Lobster blended with Sherry and Mascarpone, ricotta, and parmesan cheeses.

At a Glance

Item Code

40606

Weight

2/3 lbs

Case Count

90 each

Dimensions

2.5" Octagon

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Recipe Ideas

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Lobster Ravioli served “Allo Scoglio”

Ingredients (4 servings):

  • 20 ravioli
  • 1 lb mussels
  • 1 Little Neck clams
  • ½ lb Bay scallops
  • ½ lb Stone crab claws
  • 1 tbsp Italian tomato paste
  • ½ cup dry white wine
  • TT Italian parsley (chopped)
  • 2 garlic cloves whole
  • 1 pinch of sugar
  • TT salt and pepper

Directions:

Purge clams in cold salted water. Cook garlic to a golden brown in olive oil, then discard garlic. Add clams, mussels and white wine. Cover and steam until the shells open. Remove seafood and reserve broth. In a large skillet, sauté 1 garlic clove to a golden brown then discard. Sear scallops, remove and set aside with other seafood. Add tomato paste and cook for 2 minutes. Add clam broth then reduce by half. Season and finish blanched ravioli in sauce with seafood and fresh parsley.

About the Dish:

“In Italian ‘allo scoglio’ implies ingredients that grow on sea rocks which include mollusks like clams, mussels, and scallops.”

Lobster Ravioli with Anisette Beurre Blanc

Ingredients (4 servings):

  • 20 ravioli
  • 24 oz shrimp (shells reserved)
  • poaching shrimp:1 onion, 1 lemon peel, 1 celery stalk, 1 carrot and 1 bay leaf
  • ½ lb butter
  • 12 fl oz white wine
  • 3 fl oz Anisette
  • 2 ea shallots (fine diced)
  • 2 tbsp Italian tomato paste
  • 4 ea fresh thyme sprigs
  • TT star anise
  • TT salt and whole black peppercorns
  • 8 oz julienne salad: carrot, celery root, bell pepper (red and yellow), 3 ea fresh basil leaves

Directions:

Sweat shrimp shells until vibrant in color then deglaze with white wine. Add shallots, thyme, Anisette, whole black peppercorns, and tomato paste. Simmer until almost completely reduced. Strain liquid and return to the pan. Stir in cold butter being careful not to break. (A very small splash of cream can be added if necessary.) Keep warm. Poach shrimp in a pot of water with 1 onion, 1 lemon peel, 1 celery stalk, 1 carrot and 1 bay leaf. Shock in ice water and chill. Julienne salad: Combine equal parts of carrot, celery root, bell pepper, fresh basil and toss with olive oil, lemon juice and seasoning to taste. Toss with cooked shrimp. Arrange salad with hot ravioli, beurre blanc and star anise for garnish.

About the Dish:

“Anisette is an anise flavored liqueur consumed in Italy and other parts of Europe. It has a flavor similar to black licorice and the better known liqueur Sambuca Romana.”

Lobster Ravioli with Champagne Foam and Mascarpone Quenelles

Ingredients (4 servings):

  • 20 ravioli
  • ½ cup Champagne
  • 1/4 cup heavy cream
  • 1 tbsp fresh chive, finely chopped
  • TT salt and pepper
  • 2 ea lobster tails (split)
  • 1 qt. homemade unsalted vegetable stock
  • 1 cup fish fumet
  • 8 oz Mascarpone
  • 1 small garlic clove, minced

Directions:

Poach lobster in vegetable stock, strain lobster, remove lobster shells and set aside. Reduce Champagne by half, add 1 cup fish fumet, 1 cup vegetable stock used to poach the lobster, and the lobster shells. Reduce by 2/3 and add heavy cream. Bring to a simmer and season with salt and pepper. Thicken sauce slightly with corn starch and finish sauce with cold butter. Combine Mascarpone with chives and minced garlic, season to taste. Make Mascarpone quenelles using a teaspoon. To plate, reheat the lobster meat with ravioli and slice the lobster. Cool champagne sauce in between 125-150 F. Place sauce into siphon. Shake well and discharge foam on the plate. Plate hot ravioli with all components and garnish with fresh chives.

About the Dish:

“There are many types of ricotta cheese which are made from sheep, cow, goat or water buffalo’s milk. The translation of ‘ricotta’ literally means recooked which derives from the process in which it is made from leftover whey of other cheese productions. ”

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