Lobster - Premium Seafood

Rich, yet delicately flavourful, this luncheon dish will delight your palate and bring accolades from your guests.

• 2 eggs
• 1 tbsp (15 mL) finely minced onion
• 1 tbsp (15 mL) finely minced garlic
• 10 oz (300 g) lobster meat, chopped
• 1/3 cup (75 mL) chopped fresh parsley
• 1/3 cup (75 mL) chopped fresh basil zest of 2 lemons
• ½ cup (125 mL) breadcrumbs
• 1 tsp (5 mL) honey
• salt and pepper
• 12 oz (1 pkg) gyoza (dumpling)
• wrappers egg wash (1 beaten egg + ½ tsp/2 mL water)
• 1 pkg (375 g) fresh spinach
• cream sauce (recipe follows)
• gremolata (recipe follows)

In a medium-sized bowl, whisk eggs. Add onion, garlic, lobster, parsley, lemon zest, breadcrumbs, honey, salt and pepper; mix to combine. Mixture should be firm; add additional bread crumbs, if necessary.

If using a dough press, place wrapper on press, brush edges with egg wash and place 1 tbsp (15 mL) lobster mixture in centre of wrapper. Fold dough press to form a furled crescent shape. If shaping by hand, place wrapper on work surface, brush edges with egg wash and centre 1 tbsp (15 mL) lobster mixture. Fold in half, forming a crescent shape, and crimp firmly to seal. Place ravioli on baking sheet covered with a damp towel. Repeat process with the rest of the mixture.

In a large saucepan two-thirds full of boiling salted water, cook 4-5 ravioli at a time until they rise to the top and are cooked, about 4 minutes. With a slotted spoon, remove ravioli to an oiled baking sheet and cool.

Repeat until all are cooked.

Add ravioli to warm cream sauce and bring to serving temperature. In a saucepan of boiling water, cook spinach until wilted, about 1 minute; drain well.

To serve: centre spinach on 6 warmed serving plates; top with ravioli and spoon additional cream sauce around. Garnish with sprinkling of gremolata.

Serves 6.

Cream Sauce

• 1 tsp (5 mL) olive oil
• 2 tbsp (30 mL) minced onion
• 2 tbsp (30 mL) roasted garlic*, minced
• ½ cup (125 mL) white wine
• 2 tbsp (30 mL) butter, cubed juice of 2 lemons
• 2 cups (500 mL) heavy cream (35% M.F.) salt and pepper

In a skillet, heat olive oil; add onion and cook until translucent. Stir in roasted garlic and deglaze pan with wine. Whisk in butter, lemon juice and cream; cook on low heat for flavours to fuse, about 10 minutes. Remove from heat, cover and let rest another 10 minutes. Strain through a fine sieve and return to skillet; adjust seasoning with salt and pepper to taste.

Gremolata (garnish)

• 2 tbsp (30 mL) chopped fresh basil
• 2 tbsp (30 mL) chopped fresh parsley zest of 1 lemon

In a bowl, toss together basil, parsley and lemon zest.

*To roast garlic: Remove outer skin from whole garlic bulbs and trim Y2 inch (1 cm) from the pointed end. Pour a small amount of olive oil over the cut ends and bake, covered, in preheated 375°F (190°C) oven until cloves are browned and soft, about 30 minutes. Squeeze individual cloves from bulb. Store refrigerated 3-4 days or freeze.