Shrimp and Lobster Ravioli and Valentines

Valentines has always been special for me as a day to celebrate those that are special to you and to tell them so!  When we were in Puerto Rico, Valentines is most special and recognized as a church holiday 

Strawberry and cottage cheese filled Crepes are a delicious way to start the day!

The after school snack was cherries filled dumplings, topped with a strawberry sauce! 

A recipe that I have wanted to try for a while is Lobster and Shrimp Ravioli.   Lobster tail was steamed first. 

The filling consisted of lobster meat, shrimp, garlic, shallots, parsley, ricotta cheese, but one could use other seafood. 

Ravioli Dough

• 2 c flour
• pinch of salt
• 2 eggs, beaten
• 2 tsp oil
• 3/4 -1 c water 

Mix dry ingredient, mix eggs, oil and about 3/4 c water and add to the dry ingredients, knead until it comes together. 

The dough was very soft and difficult to pinch tightly. Since I didn't want to loose any of the filling, I did steam the dumplings.

The dough was cut into square pieces so as to form a heart shape!

Limoncello Cream Sauce

Simmer together in saucepan

• 3-4 T limoncello
• juice of one lemon and rind

Whisk in

• 1/3 c butter

Add in until the sauce is thicken

• whipping cream

 

To assemble, cook the ravioli, spoon on th4e sauce, garnish with chopped parsley 

Lobster, Digby Scallops and Shrimp Chowder

Lobster and Haddock Chowder in Chester at the Kiwi Cafe

After tasting the chowder at the Kiwi Cafe and since there was one lobster left from the previous evening meal, I decided to make a chowder.  The chowder at the cafe was very rich with huge pieces of haddock, chunks of potatoes and lobster. My only suggestion would have been to heat the soup more as the ingredients had not married in the mixture and tasted like lukewarm cream with delicious pieces of fresh seafood and new potatoes!

Lobster, Digby Scallops and Shrimp Chowder

2 pounds of potatoes

olive oil

 1 onion, chopped

1 cup of diced celery

1 green pepper diced

1 red pepper diced

salt and pepper 

1/4 cup flour

1/4 cup butter

1 left over lobster 

package of fresh Digby scallops

Uncooked tiger shrimp

2 cans of evaporated milk

Method
Parboil potatoes

Add olive oil to frying pan and sauté celery, onions and peppers

I did add scallops to the pan once veggies were softened, but not necessary according to my Maritime husband as scallops cook quickly.

I made a roux with 1/4 cup of butter and flour and then added the 2 cans of evaporated milk.  I had  picked up some cream but the mixture was rich enough and did not need the extra cream added.

Add the scallops and shrimp, add cooked lobster last

The mixture was brought to a hot temperature but I did not let the soup boil. The soup was served when the shrimp turned pink.

Garnish with fresh chopped Parsley

Yes, I waited in eager anticipation while my Maritime husband and relatives took their first sip of the chowder.  It passed the test as my brother in law said he'd serve the left over chowder to his friends' the next night. I suggested he add more seafood to the chowder for his friends.  I would also add some heat such as a jalapeño to my next chowder.

A perfect setting over looking the Mahone Bay to enjoy the seafood chowder.