Lobster Ravioli in Tomato Cream Sauce with Shrimp
I followed every single solitary detail of this recipe. What ruined this recipe? The insane amount of lemon. One whole lemon cut in half, and squeezing it's juice into the stock, was a HUGE mistake. Compound this by later adding in 2 tspn of lemon zest. Ugh! Horrible!! This was BITTER. Not to mention 1 tspn of Kosher salt was way too much salt as well. And yes, I do like lemon, but in this dish it was overkill.
If you want this recipe to go well, here is what I recommend….Use half a lemon in the stock, and don't squeeze the juice out at all, just let the stock absorb it. And because you already have the lemon, completely skip using the lemon zest, period. Zest is bitter! Use 1/4 tspn of salt. If that's not enough, add it to your OWN plate later! Also, too much parsley - 1/4 cup would have been enough. Don't use Diced Petite Tomatoes. Go with Italian plum, and shred them up. This sauce needs a little bit of sweetness to kill the bitterness of the lemon.
I ended up having to add some sugar to kill the bitter flavor of this sauce.
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Jan. 8, 2015