June 24, 2018
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Belfast woman wins July BDN Maine Food Recipe Contest

By BDN Staff, Special to the BDN

Congratulations to Genevieve Black of Belfast, winner of the July BDN Maine Food Recipe Contest. We were looking for your lobster recipes and selected Black’s entry for Lucky Red’s Lobster Ravioli — not a traditional chowder or lobster roll fare. See her recipe below, and be sure to check out August’s contest where we’re asking for your blueberry recipes.

Faced with the challenge of too much lobster to go around in a fishing household, I have on occasion had to become slightly more creative in my serving options. My lobster ravioli marries my love of fresh, homemade pasta and the well-loved crustacean.

Lucky Red’s Lobster Ravioli

Makes 4-5 servings


Meat from 1 steamed lobster

⅛ of a green apple

Half a piece of bacon

2 tablespoons grated Parmesan

2 tablespoons butter

Splash of Worcestershire sauce

4 cherry tomatoes

Juice from half a lemon


10 ounces flour

1 egg

Dash of salt

2 tablespoons water

1 tablespoon olive oil

Cream sauce:

Pan leavings from filling

½ cup of white wine

2 tablespoons butter

2 tablespoons flour

Heavy cream

Parmesan cheese

For filling: Cut or rip lobster meat into smaller, manageable pieces, dice the apple into small cubes, cut bacon into small pieces, cut cherry tomatoes. Heat a small saucier with butter and bacon until bacon has released most of its fat, add lobster meat, apple, tomatoes and the Worcestershire. Cook until apple has become softer, add parmesan and wait until melted in. Squeeze lemon half and mix. Move to a food processor, being careful to leave as much pan drippings as possible. Process mixture until it has a consistency of ground beef.

For pasta: Mix flour, egg, salt, water and oil on tabletop by creating a mound of flour with a well. Pour liquid ingredients into well and mix in the surrounding flour slowly until a stiff dough is achieved. Knead dough for 5 minutes then let rest for 30 minutes.

To make ravioli: Cut pasta dough into quarters and flatten out one as much as you can by hand then run through a pasta roller until the desired thickness is reached. Lay pasta sheet down on floured surface and put small spoons of filling on the lower half, cut away the thickness of ravioli from the main pasta sheet, and fold the top down over the filling and seal around the filling, leaving as little air as possible in the pocket. Repeat until all the filling or all the pasta is used. Put into salted boiling water for 4 minutes.

To make sauce: Add wine to pan to deglaze and get the crust off the bottom of the pan. Cool wine down and add butter and flour to create a roux. Cook roux for about 1 minute. Add cream and turn heat to low. Use a whisk and cook until the sauce thickens slightly and is smooth. Add some parmesan.

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