Lobster Ravioli

John Newman, an award winning chef in the United States and Europe and owner of Newmanís at 988 in Cannon Beach, shares his fabulously elegant recipe for lobster ravioli with Distinctly Northwest readers.

2 oz cooked lobster meat
1 oz whitefish mousse (you can use halibut, scallop, prawn)
1 oz whitefish blended with 2 oz cream
juice of 1/2 lemon
1 teaspoon basil
1 teaspoon caramelized shallots
salt, pepper to taste
Combine whitefish mousse with cooked lobster meat, cream cheese, lemon, basil, shallots.

Wine Pairings

Chardonnay, Valley View ďAnna MariaĒ 2004

With this rich dish you want a wine that will stand up, but not overwhelm, the flavors. This wine won the award for Southern Oregonís best Chardonnay and one sip will tell you why. Lots of sweet pear, vanilla and citrus flavors with a nice touch of oak give it the power to perfectly complement the ravioli and actually improve the taste!

Valley View Vineyard and Winery

2005 Skipping Stone Pinot Gris

A crisp, refreshing wine that is bright and juicy with a lively mouthful of pear, apple, melon and citrus flavors that remain generous and distinctive through the long finish. Pairs perfectly with shellfish.

Skipping Stone Winery

2004 Limited 1 Reserve

This wine is earthy and smooth, providing the perfect balance to the fresh sweetness of lobster. Blended with one third Cabernet Sauvignon it provides soft rich fruit and notes of hazelnut, leading to a lengthy finish with seemingly no end. Decanting is recommended.

Troon Vineyard

4 each won ton skins
egg wash or water
1 each diced shallots
2 oz marsala wine
1 oz cream
1/2 teaspoon lemon juice

Directions:
Reduce wine and sliced shallots until syrupy, add cream and reduce by half, season with s/p and lemon juice. Spoon lobster filling into won ton and seal with egg wash.

Simmer for 4-6 minutes, top with sauce and hazelnuts.

Top with chopped toasted hazelnuts, drizzle of lobster oil.


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