Italian Lobster Ravioli with Pasta

While the Italian history and culture have celebrated their own pride and glory since ancient times, Italian cuisine also has its distinct specialty and a taste of its own. When it comes to the typical Italian dishes, pasta has always been one of the most common and popular ones, accepted all over the world. Among the varieties of pasta, stuffed pasta has a long history to go back to, existing even in the ancient days. Ravioli refers to one of the forms and varieties of Italian stuffed pasta, deriving its name from the verb "to wrap." Stuffing for pastas can include vegetables, meat, cream, fish, and lobsters. The word "ravioli" also indicates to a shape, a number of recipes have been created for various ravioli preparations.

Among a number of mouthwatering lobster raviolis, radicchio in the sauce can be simply wonderful in tempering the sweetness of the lobster in the stuffing. For serving four people the ingredients required would include one lobster, weighing around two pounds, olive oil, half a pound of red radicchio, washed, lightly oiled and seared on a grill till cooked but not burnt, dry white wine and salt, pepper and cayenne pepper according to taste. These ingredients can be used for stuffing, while for preparing the pasta two yolks and a whole egg, a cup of flour, ¾ cup of finely grained semolina, half a cup of unsalted butter and water are needed. Add a half-pound washed and coarsely shredded red radicchio, along with some salt and pepper according to taste. 2 tablespoons of minced parsley can also be used for garnishing.
The prepared pasta has to be left for an hour wrapped up in a moist cloth and the lobster has to be boiled for removing the shell. Chopped lobster meat and grilled radicchio would then require a seasoning with olive oil, lemon juice, white wine, salt, and both the peppers. By melting the butter in a skillet and sautéing the radicchio followed by a seasoning with the salt and pepper would complete the sauce.
The other favorite ravioli include Agnelotti with spiny lobster and shrimp. Detailed recipes of lobster raviolis are available on the Internet.

Lobster provides detailed information on Lobster, Lobster Tails, Lobster Recipes, Maine Lobster and more. Lobster is affiliated with Salmon Fishing.

Store, Prepare And Cook Live Lobster with Easy Chef 's Tips

Lobster Thermidor Recipe
Storage
Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.

Killing Lobsters.
There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef’s knife through the centre of its head between the eyes. Don’t remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!
Cooking.
1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.
2. Drop the Lobster in and bring back to the boil.
3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add 5 mins per pound over that.
4. When cooked, strain the water into your sink and wash off the lobster in cold water.
5. Refrigerate if not required immediately
6. Pull off the claws and crack them, and remove the white meat.
7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.
8. Or using a large pointed chef’s knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.
Recipe: Lobster Thermidor
Ingredients
1x750g/1½lb lobster, cooked 20g/¾oz
fresh parmesan, grated
For the sauce
30g/1oz butter 1 shallot, finely chopped 1x284ml/
10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/
3½ fl oz double cream
½ tsp English mustard
2 tbsp chopped parsley
½ lemon, juice only salt freshly ground black pepper
Method
1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.
3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
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Nigel Brown is the author of Preparing Lobster. This article is linked to Top Chef Reveals Secret Of Dinner Party Success In New DVD and Superchef Nigel Brown Reveals Mirror Secrets

Live Lobster Recipe in Your Kitchen

One of the first things that you have to come to terms with in cooking live lobster is the fact that you will be the person that will place a living creature in water that is boiling. Most people feel squeamish about this. They are not sure they can do it. This is what makes cooking live lobster so different.

When you buy chicken or fish or beef, the deed has already been done someone else. You do not see the animal alive and kicking. Once you do get over your uneasiness, cooking live lobsters are easy. And they taste way more delicious than the frozen kind.
You probably bought your lobster live either through a local seller or an online seller. Make sure that it is alive and kicking when it arrives at your doorstep. Ideally you should cook the lobster right away. If you are not going to, then you should place it in the refrigerator right away. Lobsters can live for a few hours outside of water.
When buying the lobsters, as much as possible try not to buy any that over a pound or pound and a half. Lobsters that are too large, end up getting cooked unevenly. So while some parts cook well, others do not. When you are ready to cook, make sure that you select a pan that is large enough to hold the lobster. Make sure to fill it with enough water to hold the lobster without the water spilling over. Bring the water to a boil where the water is rolling. Do not place the lobster in the water until it is hot enough that it is rolling.
Before placing the lobster in the water, remember to remove the rubber bands that hold the claws together. Grab the lobster firmly and place it head first into the boiling water. Be careful to not splash hot water over yourself. Once about half the lobster is immersed in the water, you can release it.
You will know that the lobster is cooked, because it will turn red. Or if you want you can see if the claws can be pulled easily from the body. If you can, this also means that the lobster is cooked. Remove the lobster from the pot and place it on a plate. Wait for it to cool down. Melt some butter. And enjoy your well deserved meal.

To find more tips and information on Cooking Live Lobster go to http://www.HowToCookLobster.net, a website which provides many articles with information, facts and recipes on lobsters. Among other things, you will find a delicious Lobster Recipe

Fresh Seafood Online

Fresh seafood delivery is now more widely available than ever before. Thanks to improved shipping and packaging methods, you can have fresh fish and seafood caught, frozen, and shipped to you within 24 hours. Your grocery store's seafood might not even be that fresh.

Some seafood, such as lobster, is usually shipped live. Even so, the longer a lobster sits in tank waiting to be shipped, the more degenerated the quality of the meat becomes. If you're sparing no expense to order lobster online, look for an online retailer that advertises overnight shipping and same-day catch. This will be the best-tasting lobster around.
Mollusks and other shellfish are also shipped lived sometimes for optimum freshness of the meat. It is always better-tasting to purchase these live.
On the other hand, King Crab legs and other species of crab legs are frozen almost immediately after catch. Freezing crab legs directly after the catch is the best way to preserve the freshness of that kind of meat.
Companies will vary in their methods of shipping fish, fresh or frozen. Some ship frozen salmon, halibut, etc. Others advertise filleting and shipping the fish of your choice the day you order it. This is obviously fresher than you could ever find fish at the supermarket. Whether you need yellow fin tuna steaks, haddock, cod, chances are you can find an Internet retailer offering to catch it and ship it to you in the same day.
When you receive your seafood delivery, make sure someone is there to sign for it and inspect it immediately. Fresh fish should not smell like fish at all and the meat should look lively and be springy to the touch. Live clams, mussels and oysters should clamp tight when tapped. Live lobster should be moving around to indicate they are still alive.
Plan on eating/cooking any fresh shellfish, mussels, oysters, etc. within a day of receiving the shipment. Discard (before cooking) any mollusks that don't close when you tap their shell. Also, these live mollusks and shellfish should not be stored on ice or submerged in water or put in briny water before cooking. Ideally, store them in a colander placed over a bowl. This allows for air circulation and catches any drips.
Ordering seafood online might seem like a risky prospect since you can't inspect the food for freshness yourself before purchasing. But any Internet retailer with any amount of credibility will guarantee overnight delivery and a fresh product or your money back (or replacement product). As long as you're present to receive and inspect your fresh seafood delivery (and perhaps have a backup plan) you should have a positive experience.

Anne Clarke writes numerous articles for Web sites on gardening, parenting, fashion, and home decor. Her background also includes teaching, gardening, fashion, and food and drink. For more of her useful articles and recipes on seafood and food and drink, please visit Seafood, supplier of high quality fresh seafood delivery.