6 ounces cooked lobster meat,
8 ounces cooked shrimp,
2 ounces sweet onion, diced small
2 ounces celery, diced small
1 1/2 ounces carrot, diced small
5 ounces breadcrumbs
1/2 ounces parsley, finely chopped
1/2 lemon, juice and zest
5 ounces goat cheese
1/2 teaspoon fresh ground black
1/2 tablespoon kosher salt
In a rondeau, sweat the onions, celery and carrots. When translucent, add shrimp and simmer until cooked. Strain and cool in colander, discard liquid.
In a large bowl, combine goat cheese, eggs, lemon juice and zest, parsley and seasoning; mix well. Add diced lobster to the cheese and egg mix and reserve.
When vegetables are cooled, combine with breadcrumbs and mix thoroughly. Fold lobster/egg mix with veggie/bread crumb mix and store in cooler.
Fill ravioli with mixture and cook as directed. Serves 6.
Bacco, 310 Chartres St., 522-2426