Every Tuesday, it’s friends, a craft, and a cocktail. To get involved, check out the Too Cute Tuesday archives, join Too Cute Tuesday on Facebook, or contact Nicole to start your own Too Cute Tuesday group (it’s free and fun, we just like to coordinate!)

The whole shebang started on Saturday night when I got a phone call from my sometimes lobsterman boyfriend. “I’m bringing you six lobsters.” It was a good catch day and so Dan got to take some (not a usual thing).

I tried to make my own ravioli dough. At the point, I left to buy won ton wrappers. Problem solved (and stressed diminished) for $2.50.

I tried to make my own ravioli dough. At the point, I left to buy won ton wrappers. Problem solved (and stressed diminished) for $2.50.

I began to cook. I made a garlic olive oil sauce and a scallion butter when I got another phone call. “I told Joe and Beth we’d go out with them tonight. Is that ok?”

Of course it was nice to meet some of Dan’s friends but Sunday, we also had friends over for lunch who are ‘sick of lobster’ from serving it to out of town guests all summer. In other words, Sunday afternoon, Dan Dan the Lobsterman went back to fishing for the week and I still had two lobsters and a couple ‘sauces’ left.

I decided to make lobster ravioli so that I could use what I had created in terms of Saturday evening sauces and try something besides boil and serve. Sure lobster is good boiled (especially with rice wine vinegar and butter!) but Too Cute Tuesday is all about trying new things!

I ended up modifying this recipe on the Food Network for Lobster Ravioli to not have to create the dough (not to say I didn’t try of course but see steps below to see where I went wrong). Tonight, it was just me crafting… in other words, nothing stopping me from consuming a large amount of pasta unattended.

My dog is scared of anything: her grooming brush, cameras, and we can now add tasty ravioli to the list.

1 tbsp butter
1 tbsp oil
1 shallot
1 tbsp. brandy
1/8 cup white wine, preferably Savignon Blanc
1/2 lb. lobster, cleaned (a nutcracker and poke-y thing help)
2 eggs
8 oz. marzopone cheese
1 tbsp. basil
Dash of nutmeg
salt and pepper
won ton wrappers (assuming you don’t have one of those pasta makers)

Cocktail of the Night: Cupcake wine, Savingnon Blanc (finished off from cooking)

1. Cook and clean two lobsters.

2. Put butter and oil in a pan and melt. Add shallot and cook for 2-3 minutes.

The final product with sauce number two (garlic/ginger oil-based) with cilantro. Yum.

3. Add brandy and white wine. You’re supposed to flambe it but being scared of an open flame, just let it cook on the stove 10ish minutes until a bit syrup-y.

4. Add lobster to the mix and cooked until warmed through. Turn off the heat.

5. In a bowl, put eggs, marzopone cheese, basil, nutmeg, salt and pepper. Add lobster mixture and stir it up.

6. Try to make the pasta dough from scratch without a pasta maker. Guess what? There is no way you can roll it that thin. Trust me I tried… and then I went to the grocery store and bought won-ton wrappers. Problem solved for $2.50.

7. Put lobster filling in wontons (and some in the dough you tried to make for experimental purposes) and seal. Boil until the ravioli float, about five minutes. Take out with slotted spoon. Serve with one of the sauces from this Bon Appetit recipe.

Aren’t you resourceful, and taking full advantage of Maine lobster during a gorgeous Maine summer?