On a recent trip to San Diego, I wanted to try the various restaurants in Little Italy. I love Italian food, and from a previous visit, I know Little Italy in San Diego has some of the best restaurants. From reviewing Yelp, Bencotto seems to be the most promising with its amazing reviews and drool-worthy pictures. One of the epic dishes I had here with the lobster ravioli with caviar. Even to this day, I still think about the first time I had this in my mouth. It was like heaven. I am so glad that I am able to recreate this dish at home instead of having to drive two hours south (or four hours round-trip). Here’s how:
- 1 cup (250 ml) lobster meat, diced
- 1/2 cup (125 ml) mascarpone cheese
- 1/2 teaspoon (2.5 ml) grated lemon zest
- 32 wonton wrappers, thawed
- 1 cup (250 ml) shallots, thinly sliced
- 2 cups (500 ml) lobster shell pieces
- 1 tablespoon (15 ml) tomato paste
- 1 pinch saffron
- 1 cup (250 ml) white wine
- 2/3 cup (150 ml) cold butter, cubed
- Salt and pepper (to taste)
Optional: Petrossian Royal Baika caviar
- Combine the lobster meat with the cheese and lemon zest in a large bowl.
- Season with salt and pepper. Set aside.
- On a wooden cutting board surface, lay eight squares of wonton wraps. With a spoon, place about 1 tablespoon of filling in the centre of each square.
- Brush the dough with a little water.
- Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients.
- Place on a baking sheet lined with parchment paper.
- Cover and refrigerate.
- In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 2 tablespoons of butter.
- Mix with the wine and bring to a boil.
- Remove from the heat and let steep for 5 minutes. Strain.
- Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
- Bring the cooking juices to a boil and reduce until about ¼ cup of sauce remain.
- Over low heat, gradually add the butter, stir constantly.
- Next, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly.
- Divide the ravioli among four bowls.
- Drizzle with the lobster sauce.
- Top with caviar (optional).