Thursday, December 4, 2014

Lobster Ravioli with Brown Butter and Garlic

Won ton and egg roll wraps make great ravioli! They're so easy and quick to prepare, too. I love their slippery, silky texture. You can find these in any regular grocery store in the tofu section or in Asian markets in the freezer section. 
This recipe makes a single serving with 8 lobster raviolis, using two five - ounce lobster tails that are precooked then sliced.
I'm pretty indecisive, so I couldn't decide if I wanted round or square shaped raviolis. Finally I just did half of each.
I think the round ones turned out prettier.
I prepared a chiffonade of kale by stacking the leaves, rolling them like a cigar, then slicing into long thin strips. I doused them with some Peruvian Lime Extra Virgin Olive Oil then seasoned them with some special garlic salt that I picked up in Allen, Texas.
This recipe makes cooking for one easy and fast. Or you can prepare the lobster ravioli as an appetizer for your family of four.

Ingredients:
  • 16 Won ton wraps or 4 Egg roll wraps
  • 2 (5 - ounce) lobster tails
  • Handful of baby kale
  • Half cup of shredded fontina cheese
  • 4 ounces of butter
  • 2 garlic cloves, minced or grated
  • Lime infused olive oil
  • garlic powder
Directions:
  1. Steam the lobster tails over high heat with 4 cups of water about 6 minutes, then shut off heat but keep covered.
  2. Prepare the kale chiffonade, then season with olive oil and garlic. 
  3. If using the larger egg roll wraps, cut or divide into 16 squares or circles with pizza or cookie cutters. I lay mine on top of a large sheet of wax paper.
  4. Lay the filling of lobster meat, kale, and fontina in the center of each. Dip a pastry brush into a small ramekin of water, then brush along the edges of the wrappers. Lay another square or circle on top of the filling, then press to seal. Reserve some of the lobster, kale, and fontina for the topping.
  5. In a large pot of water, bring up to a gentle boil over medium high heat. Drop the lobster raviolis in until cooked, about 3 to 4 minutes. Remove with a slotted spoon.
  6. In a sauce pan, heat the butter until melted over medium heat. When the butter turns golden brown and releases a nutty aroma, add the garlic for just a minute, then remove from heat.
  7. Plate the raviolis and top with the brown butter. Top with more kale and lobster meat. 

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