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.
