The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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“Lobster is so Cheap Right now!” Lobster Ravioli edition

August 28, 2013 , ,


There are few things in this world better than lobster, homemade pasta and fresh ricotta. Yes. Together. In the same day. On one plate.

The price of lobster has been driving way down lately – like $5/a pound down. And that’s for Fresh Direct, northeastern lobster. I’m not talking about Chinatown lobster here. It’s unheard of! That price has already inspired a lobster party in this lady’s apartment so when I saw that magical price again this week; I just had to order more.

There are quite a few lobster recipes on my to-do list. Spicy Singapore Lobster stew has been on there for as long as I can remember but it has just been to hot for that. This weekend, P and I went for lobster ravioli.

We chose to make our own dough and fresh ricotta from scratch. We used my trusty ricotta recipe and had to do a bit of trouble shooting due to a faulty thermometer. No worries though, we just brought the whey back up to temp and like magic, we had ricotta. For the dough we went with Lidia’s recipe. Any of her pasta dough recipes, which you can see here, will work wonderfully.

We followed this recipe. The filling was basic and was nice for the lobster, but the sauce…meh. I know, there is little wrong with tomatoes, garlic, and cream but when it overpowers lobster, it’s a terrible, terrible thing. Next time I’ll go with something more basic such as some olive oil, garlic and fresh tomatoes or just a brown butter with a tad of Parmesan.

PS. I realize now I should have taken more detailed pictures but there was quite a distraction with all of the making things from scratch. My apologies!


olive oil, extra virgin
mushrooms handful (optional, i like them )
1/4 c lobster meat
1 c cream (warm in microwave so it won’t curdle)
1/2 c tomato sauce
a few basil leaves chopped
salt and pepper to taste


2 tbsp olive oil
1-2 shallots, chopped
2 c cooked lobster meat, chopped roughly from 3-1lb. lobster (set aside ¼ cup or so of lobster meat for the sauce),
2 pinch parsley
1/2 lb ricotta cheese
3-4 Tbsp parmigiano-reggiano, grated
pinch salt and pepper

Ravioli Filling

Cook shallots in olive oil on medium high heat.
Once the shallots have softened, add lobster meat and parsley. Take the pan off the heat and mix in the ricotta and Parmesan.Taste filling and season with salt and pepper to taste.

Ravioli Construction
There are two options here.

Since we made our own down, we rolled out and used a ravioli press. If you do not have those tools available and are buying pre-made pasta dough you can use the following option.

On a pasta sheet laid out on the counter, add about a tablespoon or so of filling a couple of inches apart. Wet with egg wash (1 egg and a T Water) the pasta in between the filling creating the borders of the ravioli’s so they seal properly.

Top off with another pasta sheet.

Around each mound of filling, press out on the wet area, making sure there are no air pockets in the filling. Cut each ravioli out with a pizza roller. Ensure the ravioli’s are well sealed again (or they will open up in the water when cooking).

In a large pot of boiling water, cook the ravioli’s for 7-8 minutes until they float up. (If you are lucky enough to have extra, lay them individually on a baking sheet and freeze before cooking them. When they are frozen, place them in a sealed plastic bag.)

Lobster Sauce
Cook shallots and garlic in oil.

When the mushrooms have softened, add lobster meat, tomato sauce and heated cream.Turn down the heat and let the sauce simmer until it has slightly thickened. Add salt and pepper to taste. Add basil last.


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