Ok, here we go. My wife had an awesome suggestion to serve lobster and Filet Mignon for Father’s day to our family and my wonderful 91 year old Father. I knew my dad was into steak, but wasn’t sure about the lobster. We figured everyone would want their own lobster (1 1/2 lbs/approx. each). When planning the meal for eight we included one lobster each, and we would effectively share the fillets. What turned out to be a party of 10, still proved too much lobster, as several people did not even eat 1/2. The fillets ran correct, with minimal left over; however, now I’m stuck trying to figure out what to do with the remaining 4 lobsters. They were pre-steamed from whom we bought them on sale for $6.99/lb at Major Market in Escondido. Then, I drizzled them with olive oil and salt and pepper, then quick grilled them on a super hot BBQ to get them up to temp and provide the BBQ smoke flavor. Everything about the meal turned out fabulous including the Quinoa Salad my wife concocted. Now what to do with the leftovers?
Hmmm, I’ll make some Lobster Raviolis, so I can freeze them and eat them during a meal at a later time. Here’s the steps I took.
The little buggers were already dead, so need to pull the Mr. Bill thing about the screaming when they get dropped into the water. That’s a bunch of crap anyway. They don’t really scream, “Bayer’s Lobster Institute holds that the invertebrates have such primitive nervous systems (they have no brain and 100,000 neurons versus a human’s 100 billion) that they don’t feel pain.They don’t have vocal chords or any other means of vocalization. Dr. Robert Bayer, a professor of animal and veterinary sciences at the University of Maine and director of the research organization the Lobster Institute, says if there’s any noise at all when the lobster hits the pot, it might be air coming out of its stomach through its mouth parts. But it’s nothing that even resembles a scream,” says Bayer. (Chow.com, 2013). I don’t know about any of that crap, ’cause when I was throwing the already cooked creatures on that super hot grill, they were still making creaking noises until I told them “SHUT UP, quit yur bitching!”, and smacked ’em with the tongs. These things only remained on the grill for about 4 minutes total other wise they would have fried and become over cooked.
So the first step was to separate all of the usable meat, tail, body and claws and rough cut them to facilitate easier food processing.
I had made a dough a bit earlier so here’s my ingredients. Does that say “popper cheese filling”? Yes, I had some left over Jalapeno popper cheese filling to help me out. A quick defrost and we can get started.
The machine is ready
Pulse the meat until coarsely chopped
Combine the cheese filling with the lobster and check for seasoning and flavor. Mine happened to be pretty tasty so I left it alone.
Roll out your dough into sheets, I used about 1/2 Tablespoon of filling in each ravioli. Covered them with another sheet of dough, after moistening the dough’s contact area with the other dough. Then pressed the crap outta the contact area around the filling and it made these cute little, perfectly shaped fresh raviolis.
Since I am going to freeze them, I didn’t want to just throw ’em in a Ziplock or they would probably stick together. Instead I layed them out on a sheet pan atop parchment paper, covered them with plastic wrap and stuck the covered pan in the freezer. Once frozen, then I’ll put them in the bag and quickly back in the freezer.
Just a quick synopsis of how to make ’em. All the other steps and in between processes you can find out if YOU go to culinary school. Get real, you think all I do is take pictures and write? I cook too!
The samples were awesome. If you need a cheese filling, just follow the recipe on a lasagna box or Ricotta tub . . . or look it up in some foodie’s blog!
Off to a good Summer break!