Friday, December 04, 2009
Lobster ravioli with thin sliced radish warmed in a butter sauce has to be the most sublime of all flavors. The wonderful flavor of lobster and the relaxed flavor of radish and butter - butter brings out the best in most things but it really gets along well with radish. Remember the vegetarian scallops!
I hope you check out my guest posts at MarxFoods since I will be doing more and more of them in the future - but that doesnt mean I wont be posting here it only means that I have more to do. If you get a chance to try some Szechuan buttons you will be alarmingly surprised by their unique sensation. I have a couple more ideas on how I am going to use these and I cant wait
Ravioli - right I was talking about ravioli, lobster ravioli at that. I cant tell you how nice it is to live in NYC and have so many fantastically fresh ingredients available at all times - seafood being paramount. Often lobsters die in the tank and the merchants need to sell them quickly at a great price and since I can hardly pass up a deal I will sometimes swoop in on these deals and it is these deals that afford me the comfort to make ravioli out of lobster - especially when it costs the same per pound as chicken! This was one fantastic lunch for some very lucky people!
Posted by Christo Gonzales at 8:18 PM