Guest Post: Lobster Mushroom Ravioli by eatHalifax

One look at the Blend & Extend site and it’s clear mushrooms make the perfect compliment to beef, adding not only that all important umami flavor but also a whole slew of nutrients, less calories and saturated fat, not to mention extending our food dollars. When Mushrooms Canada approached me to create my own Blend & Extend recipe, we wondered whether the same could hold true for seafood. Challenge accepted.

Being from the East Coast, Atlantic lobster was the perfect candidate. Lobster and shiitakes already make a delicious pairing but envelope that in tender handmade pasta and smother it in a rich lobster truffle cream sauce and I knew we’d have a winner. Though it’s certainly a decadent high calorie meal, we’ve used mushrooms to add more nutrients plus a whole serving of vegetables. More importantly, two small lobsters feeding four people with no loss of seafood flavor is nothing short of incredible. We’ve even simmered the shells to create a lobster stock for use in the sauce. Now that is extending our seafood.

I know homemade ravioli can seem daunting but with some practice, you’ll be cranking out restaurant quality ravioli in no time. As a time saver, skip the homemade pasta and use wonton wrappers. It’s not the real thing but it’s just as delicious. Similarly, if you don’t have access to live lobster, simply use lobster meat and substitute the lobster stock with white wine or sherry.