Friday, September 25, 2009

Lobster Ravioli

1 cooked lobster tail, meat only
2 shallots, minced
1 clove garlic, minced
egg roll wrappers
1 tsp olive oil
1 can of corn, creamed style
2 Tbsp. half and half
Chopped fresh chives

Over medium heat, sautee shallots and garlic in olive oil for 5 minutes. Pull half of the mixture out and put into a large bowl. Add chopped lobster meat and mix together. This is the ravioli stuffing.

Assemble ravioli wetting the edges of the egg roll wrappers to help seal the edges. Cook the ravioli in a large pot of boiling water.

Meanwhile, blend half the can of creamed corn with the half and half until smooth. Put the milk into the pan with the remaining shallot mixture. Allow the mixture to cook together. When the ravioli is finished cooking, add it to the sauce and turn off the heat.

Sprinkle in the chives just before serving.

Cheese Toasts

1 loaf of French Bread, sliced into rounds
Stick of unsalted butter, softened
Chppped fresh herbs (I used thyme and parsley)
Shredded cheese (I used an Italian blend of Mozzerella/PecorinoRomano/ Parmesan)

Preheat the Broiler

Mix the butter with the herbs. Arrange the bread rounds on a baking sheet. Spread 1 tsp. butter on the top of each round and cover with cheese. Bake for 5 minutes or until golden.