Did a egg yolk heavy dough, filled it with a mixture of (cooked in butter) lobster tails, butter, garlic, parsley, lemon zest and salt. Cooked and mixed into ricotta. Filled and add your fav sauce
Lobster ravioli is amazing! I’m glad this image graced my feed
cheffredy
What I do with chives: Once they arrived, I make sure they aren’t all mushy (+-50% of the times they arrive in a plastic bag that has damaged them, they are all wilted. If possible send them back, talk to your supplier, this will reduce that issue.) I keep them in a deep fish tub, with either just paper on the bottom or a paper towel, keep the lid nice a tight, but if they are humid, or with a lot of “water”, just keep the lid off until they dry up. If they aren’t dry enough before cutting them, I usually spread them over paper towels, picking the bad out and leave behind just the nice dry chives. Try to use the sharpest knife. Clean cuts.
7 Comments
That sounds great! Work on those chives chef.
Looks amazing! Why not more sauce?
Lobster ravioli is amazing! I’m glad this image graced my feed
What I do with chives:
Once they arrived, I make sure they aren’t all mushy (+-50% of the times they arrive in a plastic bag that has damaged them, they are all wilted. If possible send them back, talk to your supplier, this will reduce that issue.)
I keep them in a deep fish tub, with either just paper on the bottom or a paper towel, keep the lid nice a tight, but if they are humid, or with a lot of “water”, just keep the lid off until they dry up.
If they aren’t dry enough before cutting them, I usually spread them over paper towels, picking the bad out and leave behind just the nice dry chives.
Try to use the sharpest knife.
Clean cuts.
I’ll take 30!
i need atleast 10 servings of this
Very nice. Looks delicious.