Another great Lobster Chef of the Year Finalist Recipe. Beautifully Plated Up!

Butternut-Mascarpone Lobster Ravioli, Balsamic Pomegranate Spinach Salad
Rick Skoglund, Samoset Resort

For the Ravioli:
1 pound peeled, roughly chopped butternut squash
4 ounces Mascarpone cheese
1 ounce roasted garlic
1 ounce brown sugar
1 Tablespoon salt
Pinch white pepper
1 egg, beaten
17.5 ounces cooked lobster meat
70 Wonton wrappers

Pre-heat oven to 375°, bring 2 quarts of salted water to a simmer. Cover garlic with olive oil in a shallow pan, wrap in tin foil and cook for 25-30 minutes or until soft and golden brown.

Add chopped squash to simmering water; simmer 8-10 minutes until squash is tender. Drain, add butternut to a mixing bowl with the remaining ingredients. Mix filling until incorporated.

Lay out half the wontons on a dry surface, measure ¾ Tablespoon for the center of each ravioli. Add ½ ounce of lobster to the center with butternut filling. Dip a finger into the beaten egg, and trace the edges of the wrapper. Place one of the remaining wrappers over the top, seal tightly along the edges. Use a 2½-inch circular cutter to shape the ravioli.

Steam or simmer ravioli for 5 minutes.

Balsamic Pomegranate Reduction
¼ cup 2-year aged balsamic
¼ cup mirin
¼ cup pomegranate juice
¼ cup sugar
Yield: ½ cup

Add all ingredients to a small saucepot, stir mixture well. Bring to a boil. Lower heat to a simmer, stirring every few minutes until the mixture has reduced by half. Allow to cool before serving.

Salad Assembly:
Pick, wash and dry 7 cups of fresh spinach leaves. Place in a large mixing bowl. Reserve 1 Tablespoon of balsamic reduction for garnish. Toss remainder of reduction with spinach leaves.

Plating:
Place 1 cup of salad mixture in the center of plate. Arrange 5 ravioli evenly around salad. Drizzle some of the reserved reduction onto each plate, and serve.

Serves 7.

MF&L Staff at Maine Food & Lifestyle magazine.