Summertime dining calls for fresh seafood. In our recent “Inn Good Taste” Cooking Class, Chef Tim prepared this terrific lobster dish. Try it at home, you’ll be glad that you did!
Lobster, Roasted Corn, and Smoked Cheddar Ravioli
served in a Brandied Lobster Consomme
Serves 8
Ingredients for the ravioli:
32 wonton wrappers
3 cooked lobster tails
2 oz lemon zest
2 tsp olive oil
2 roasted corn cobs
4 oz shaved smoked cheddar
salt & cracked pepper to taste
1 oz water
Method:
- Cut corn off cobs
- Finely chop lobster meat, then mix with corn
- Add salt & black pepper to lobster mix
- Whip single egg with water
- With pastry brush, egg-wash the edges of wonton wrappers
- Place one ounce of lobster mix in center of each wrapper. Add a pinch of lemon zest & a sprinkle of cheese to each center
- Place top wrappers and press to seal edges
- Cut with a 2″ round cookie cutter. This makes round ravioli.
- Saute in frying pan with 2 tsp of olive oil until golden brown on each side
Ingredients for Consomme:
3 Tbsp canola oil
1 lb lobster shells
1/4 cup brandy
2 Tbsp tomato paste
2 galic cloves
3 shallots
1/2 fennel bulb
4 cups water
Method:
- Heat oil in a large saucepan. Add shells and saute for 1 minute without stirring
- Start stirring occassionally until shells are brown
- Add brandy, garlic, shallots, and fennel. Cook until veggies are soft
- Stir in cold water and tomato paste and bring to boil. Boil for 15 minutes
- Strain through a fine sieve
Place 2 raviolis in each bowl. Ladle consomme over them and serve.
