Lobstarama Goes Lobstah Ravioli (LobRav!)

I lived in Southern California when for two years from 21-23.  I represented a fun restaurant out there doing PR.  I used to hang out the chefs.  One, named, NOT kidding, Fabio, a few years fresh from Trieste, Italy (so close the border accounted for his being a 6'5" redhead).  He showed me the easiest way to make ravioli that everyone uses now:  the fabulous wonton wrapper.  Open a can of pumpkin puree, scoop onto a wrapper, use a little water to seal it into a triangle shape over the filling, boil very gently and voila!  Serve with sauce to dip in or as a dish on its own.



With all of that leftover lobster meat, and mom taking Valentine + Valentine (my husband and his wonderful brother) to wait in line for tickets to watch batting practice at Fenway (Red Sox - White Sox game, V+V are rabid fans of the latter), I decided to put that lobster meat to good use. 

Lobstapalooza -- Kicking off the Summer Right

Boston, Memorial Day weekend.  Friday and Saturday:

Lunch on the waterfront with hubby and Mom (What? The DV has never participated in a lobster boil? Clambake?  Wha?  Poor deprived hubby ... Mom and I decided to bring on Lobstah Fest for Saturday's lunch.)

Saturday woke to the smell of sauce mom had starting making at 5 AM -- mmmm heaven. (Dinner for Sunday ... today is lobster!)

Commence Lobstarama:

In the middle of Downtown Boston, neaar the waterfront, is J Hook:

Where we met lunch (and future lobster ravioli):

Boiled 14 pounds of Mo, Larry, Curley and Snappy, stinking up kitchen (Hmmm, we usually do this at the beach house where smells disperse a little better and more quickly ... )