Open lobster ravioli

first_imgEmail Twitter Advertisement Facebook Previous articleBlues n’rhythm alchemy to JazzologyNext articleHayes not in Munster Squad for 2011/12 admin HAVING spent some time in Dingle recently and with the abundance of seafood delights available, I toyed with a few recipes to celebrate what is good and great about the Kerry peninsula. Thankfully, “Larry the lobster” lasted the trip home with an icepack on his back as he rested in the footwell of the ‘73 VW baywindow camper. He was joined by a whole host of other food delights and recipes for those will follow. Sign up for the weekly Limerick Post newsletter Sign Up But for now and with summer in mind, an open lobster ravioli won the day and here’s the recipe in its simplest form because this is certainly a dish that you can do at home.PS – and the fft facebook page are making a comeback so why not pop over for a looBack to the recipe.WHAT YOU NEED1 whole lobster – cookedA net bag of mussels – cookedA fine dice of carrots, onion and celeryA Finely sliced clove of garlicSalt and pepper5 or 6 Tomatoes and some pureeFresh pasta sheets (make your own if you can, it’s great fun and very rewarding)1.5 litres of a good vegetable of fish stockFresh herbs, parsley, chives and a little tarragonA splash of white wine and some to drink afterWHAT TO DOI tried to declutter this recipe as much as possible because reading reams of instructions could put people off tackling this recipe. You can take shortcuts but if you have the time I’d say put in the effort and go the extra mile. Cook the shellfish and separate the lobster meat from the entire shell and take out the meat from the mussels. Keep the broken shells to one side as they will make the bisque type sauce. In a heavy pot, saute the dice of vegetables with the garlic and the shells for 10 to 15 minutes, then cover with the stock and top up with water. Add the herbs, puree and the tomatoes once it has come to a boil and reduce to a rolling simmer to allow the liquid reduce by at least half and take on a sauce like consistency. This could take anything up to two hours but its so worth it. Check the consistency and seasoning every so often. As for the pasta, the great debate kicks in so if you have a favourite brand that will give you thin flat discs, then use it, but if you fancy making your own, please do and follow recipes that use 500g of ‘00’ flour, three eggs and two egg yolks. I’ll leave that choice to you. So, poach two pasta discs per person and warm the shellfish meat. To serve, place the lobster and mussel meat on a cooked pasta disc on your plate, cover with the other disc and cover with the sauce. Scatter extra shellfish meat and dress as you desire, the picture is how I did it.Garnish accordingly and if you have some crusty bread, a fresh salad and some good white wine, you can toast your just rewards.center_img Linkedin NewsOpen lobster ravioliBy admin – July 1, 2011 515 Print WhatsApplast_img read more

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