Lobster and Crab Ravioli
Posted by: foodgasmic on: March 14, 2009
M here. Although I’m a bit saddened that our Hawaii segment has officially come to a close, I’m happy to introduce a few new offerings for Foodgasmic readers – (cue drumroll) the start of recipe and bar reviews. Beginning today, Y and I will be sharing our triumphs and disasters in the kitchen as well as our experiences at various drinking holes around the City. Stay tuned!
When I first moved into the City (and into the “Real World”), I was very excited to have found an apartment with a full kitchen. You see, I enjoy cooking and baking so much that I spoil my coworkers with weekly packed lunches and homemade dessert deliveries. They in return often complain of the inches that I have helped to add to their waistlines (grateful bunch, I know 
). Fortunately, Y shares my passion for good food and inventive recipes and often joins me on my cooking endeavors, which we will now share with you.
One of the first recipes that Y and I attempted was this rendition of Lobster and Crab Ravioli from the June 1995 issue of Bon Appétit magazine. The back story to this culinary adventure is actually quite comical. In early November (well before the NYTimes article on this subject was published), one of my coworkers brought to my attention that there was an unusual glut in the market for Maine lobsters stemming from the Icelandic currency crisis. Apparently Iceland is a primary consumer of lobsters and due to the collapse of the Icelandic financial system in late 2008, there was a large misalignment between supply and demand for these large crustaceans, which drove lobster prices to its lowest levels in almost a decade. Upon hearing of this opportunity, Y and I searched the web for a lobster recipe (one person’s loss is another’s gain, right?) and decided on this one due to its numerous accolades and interesting combination of ingredients. Here’s what we thought:
Taste: Stellar
Wow! The sauce made from lobster juices with hearty helpings of Madeira, chicken stock, and cream was delicious. The leek and lentils added a pleasant texture to the lobster and crab meat filling. The lasagne noodles were the only mediocre aspects of the dish. I would skip this substitute in favor of the real deal (homemade ravioli pasta) in the future.
Ease of Preparation: Mediocre
This recipe was certainly no walk in the park. From the start to finish, the process took about an hour, but at no point during the hour were we idle. Perhaps the most difficult aspect of this recipe was the cracking of the shells and the collection of the lobster meat and juicies.
Visual Appeal: Mediocre
The only reason for this subpar rating was the use of the lasagne noodles as a subsititute for homemade ravioli pasta. The noodles really ruined the presentation of what would have otherwise been an elegant dish.
Quirk: Good
Any recipe with lobster is generally quite impressive. Personally, I enjoyed the recipe because of its delightful and not overally heavy sauce and the interesting texture of the seafood filing, which can be attributed to the leek and lentils.
Price: 3 lobsters during the lobster glut ($25) + crabmeat + Madeira + assorted spices and other ingredients = $80.
Verdict: Good
If you are willing to make the effort, you will be amply rewarded with the final product. Definitely the lasagne noodles and put in the extra time t0 make the homemade ravioli pasta. Otherwise, shortcut really detracts from the taste and presentation.
