Sweet Corn Maine Lobster Ravioli with Maine Lobster Claw, Grated Parmigiano Reggiano and Aged Balsamic Vinegar

INGREDIENTS:

1 cup all-purpose unbleached flour

1 Tablespoon semolina

2 large eggs

3 Tablespoons water

1 each 1¼-pound whole Maine Lobster, cooked and meat picked out, reserve claws for service, cut the remaining meat into small pieces

4 ounces cooked sweet corn

4 slices of French baguette

3 Tablespoons extra virgin olive oil

1 clove garlic

To taste salt and cracked black pepper

½ cup pitted niçoise olives

1 teaspoon chopped anchovies

1 Tablespoon chopped capers

1 cloves garlic

To taste salt and cracked black pepper

1 Tablespoon unsalted butter

2 ounces Parmigiano Reggiano (grated)

2 Tablespoons aged balsamic vinegar

1 small bunch of basil

DIRECTIONS:

For the Ravioli:

Mix the flour, semolina, and salt on a work surface and shape into a mound.  Make a well in the center; add one egg and 2 Tablespoons of water.  Stir the egg and water gradually mixing in the flour from the side of the well.  Knead the dough with your hands for about 10 minutes or until very smooth.  Cover the dough with plastic and let it rest for 1 hour.

Roll the dough into sheets using a pasta machine or by hand with a wooden roller.  The sheets should be about 18 inches long and about 7 inches wide and even.  Place mounds of the Maine lobster meat and corn about every 3 inches on one half of the pasta sheet. 

Make an egg wash with the remaining egg and 1 tablespoon of water.  Use a brush and brush the egg wash in between the mounds on the pasta.  Fold the other half of the pasta sheet over the half sheet with the mounds of filling.  Press between the mounds of filling to seal them.  With a small round cutter, press the non-cutting side over the mound to seal.  With a larger size cutter cut the ravioli out.  If the raviolis are not going to be cooked right away reserve in a refrigerator.

For the Bruschetta:

Take a French baguette and make 4 slices about a ½ inch thick.  Brush both sides with extra virgin olive oil.  Grill the bread until it is marked on both sides and crisp.  Rub both sides with a clove of garlic, then season with salt and pepper.

For the tapénade

Put olives, anchovies, capers, and one clove of garlic into a food processor and puree.  Season with salt and pepper to taste.

Slice Maine Lobster claws the long way in half giving the appearance of a whole claw (4 pieces).  Add Maine Lobster claws and butter to a small pan and put into a 400-degree oven for about 45 second to warm throughout.  Remove the Maine Lobster claws and set in a warm area until it is time to assemble.  Add raviolis to a pot of boiling salted water.  Cook for about 3-4 minutes or until tender.  Remove from the water and keep them in a warm area until it is time to assemble.

NUTRITIONAL:

calories               494.1

carbohydrate         48.1  g

cholesterol             137  mg

fat                         23.3  g

protein                  23.6  g

sodium                   794  mg

dietary fiber            1.8  g

calcium                  298  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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