Lobster Ravioli

You know what the wise woman says "every single cloud deedah deedah...." however, when it comes to fishing policies, it's hard to imagine that the adage applies. 
Loster Ravioli Canadian Recipe
Lobster Ravioli served in The Canadian -VIA train across Canada -
I still maintain that (collective) we don't do enough and this is going to end up in tears but in the meantime, something is happening for which we had no warning.

The price of lobster is falling drastically, 70% in recent years, according to the Wall Street Journal.

This is likely to make a huge difference to the choice of main dish at Christmas. Already Iceland (the supermarket not the country) chose to make this once expensive crustacean one of its showpiece, at what we can expect to be a very reasonable price.
lobster lobster ravioli

Why is this happening?
The Atlantic temperature is rising, lobsters hatch sooner, little ones grow faster. Concomitantly there is less danger to the small lobsters as there predator, cod, is overfished, told you it's a mess. In return Canadian and American lobsters abound.
Looking at the bright side of things, we can, for a while at least, make the most of the not-so-good situation and eat lobsters while keeping an eye on the ever more complicated list of sustainable fish to eat published by the Marine Conservation Society.
At least, if produced "en masse" lobsters are likely to arrive frozen are ready to cook which make recipes such as lobster ravioli, much easier to prepare at home.
I had a lobster ravioli for brunch while travelling in the Canadian, four days across Canada for Trip Reporter and I loved it. Here is the easy way to cook it at home. A lot of "cheat" is used but cooking from scratch for a small amount doesn't make sense.
Lobster Ravioli
Fresh lasagne sheets (dried can be used too, half cook them first, handle when cold)
Lobster meat
Double cream
Tarragon, salt pepper
1 egg, whisked
the proportions depend on the quantity you will be making. The filling needs to be rather thick. Weight the lobster flesh and start adding 1/4 of the weight in cream.
Mix lobster and cream in a bowl. Use a hand-blender to a "mash". add herb and seasoning
Place a sheet of lasagne on the work top.
Top with a teaspoon of the mixture leaving 12cm between the "blobs".
Paint the egg on the lasagne between the lobster fillings, this will act like a glue.
Cover with the other lasagne. Press where the egg has been painted but not to close to the filling as it needs a bit of space to expand.
Cut the shapes and boil for 5 minutes (3 if al dente)
Serve with cream sauce and grated cheese
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