Pizza Today - October 2017 - 44

LOBSTER RAVIOLI IS ANOTHER
REALLY GREAT OPTION. Take some of the

less-expensive pieces from the knuckles
and body meat (which are like scraps)
and coarsely chop it so the meat is still
identifiable, then blend it with some firm
ricotta and stuff your own ravioli. This is
a fabulous and affordable way to incorporate lobster into your menu. If you like the
idea of lobster ravioli, but don't have the
desire to hand make them, no problem.
Just buy some that are fully made.
Your sauce choices can be endless as
well. You can go the tomato or marinara
sauce route. An Alfredo, garlic cream
sauce or wild mushroom, garlic and white
wine reduction with shallots and fresh
chopped chives are also a few more complimenting options. Garnishing the top of
the ravioli with an ounce or two of
additional lobster meat brings the presentation (and cost) up a notch, but will
really bring that WOW factor!
Lobster and seafood Fra Diavolo is a
spicy blend of green and red bell peppers,

onions and chopped garlic sauteed in
olive oil with some crushed red peppers, finished with white wine, a splash
of lemon juice and diced tomatoes with
salt and pepper, to taste. Now you have
the choice of what seafood, besides the
lobster, to put in this dish. Go with what's
readily available. Some common choices
would be shrimp and scallops with clams
and mussels, still in the shell, all cooked
together and served over a nest of thin
spaghetti.
NOW THAT I'VE LIVED IN NEW ENGLAND MOST OF MY LIFE and in the South

the last 13 years, I've learned that a New
England clam bake or clam boil and a low
country boil are very similar.
They both have things like hot dogs,
sausage, potatoes and corn on the cob.
New England will have steamer clams
and lobsters and low country boil will
have shrimp and often "crawdads."
A restaurant version of either can be
served individually or family style. In the

South, for large groups they'll drain then
dump all the food together on a very long
table that is lined usually with newspaper.
Either way it's a seafood feast that is great
for the whole family!
One of the biggest lobster treats you'll
find in all kinds of coastal restaurants, and
even shacks, is the infamous lobster roll.
It's simply boiled lobster meat that's been
picked and chilled and mixed with the
smallest amount of (usually) mayonnaise
and served on a hot dog bun.
If you want to incorporate lobster into
a specialty pizza, consider topping your
pizza with it after it's half cooked to keep
the integrity of the lobster in tact.
Lobster is certainly expensive, but a
highly sought after delicacy. So give lobster some consideration. You'll certainly
make a lot of people happy. n
JEFFREY FREEHOF is a frequent
contributor to Pizza Today and
International Pizza Expo.


http://caputocheese.com http://caputocheese.com

Table of Contents for the Digital Edition of Pizza Today - October 2017

Pizza Today - October 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
A Front-of-House Manager
Bbq Types to Menu
For the Love of Linguine
Lobster
National Pizza Month
Fundraisers
Road to Pizza & Pasta
Hot 100 Independents
Rebranded
The Pies of Providence
Preferred Suppliers
Pizza & Pasta Ne Exhibitor List
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - October 2017 - CT1
Pizza Today - October 2017 - CT2
Pizza Today - October 2017 - Pizza Today - October 2017
Pizza Today - October 2017 - Cover2
Pizza Today - October 2017 - Commentary
Pizza Today - October 2017 - 4
Pizza Today - October 2017 - 5
Pizza Today - October 2017 - Contents
Pizza Today - October 2017 - 7
Pizza Today - October 2017 - 8
Pizza Today - October 2017 - 9
Pizza Today - October 2017 - Contributors
Pizza Today - October 2017 - 11
Pizza Today - October 2017 - Expo Spotlight
Pizza Today - October 2017 - 13
Pizza Today - October 2017 - Interact
Pizza Today - October 2017 - 15
Pizza Today - October 2017 - Conversation
Pizza Today - October 2017 - 17
Pizza Today - October 2017 - Man on the Street
Pizza Today - October 2017 - 19
Pizza Today - October 2017 - Respecting the Craft
Pizza Today - October 2017 - 21
Pizza Today - October 2017 - At Your Service
Pizza Today - October 2017 - 23
Pizza Today - October 2017 - Destinations
Pizza Today - October 2017 - 25
Pizza Today - October 2017 - Knead to Know
Pizza Today - October 2017 - 27
Pizza Today - October 2017 - 28
Pizza Today - October 2017 - 29
Pizza Today - October 2017 - A Front-of-House Manager
Pizza Today - October 2017 - 31
Pizza Today - October 2017 - 32
Pizza Today - October 2017 - 33
Pizza Today - October 2017 - Bbq Types to Menu
Pizza Today - October 2017 - 35
Pizza Today - October 2017 - 36
Pizza Today - October 2017 - 37
Pizza Today - October 2017 - For the Love of Linguine
Pizza Today - October 2017 - 39
Pizza Today - October 2017 - 40
Pizza Today - October 2017 - 41
Pizza Today - October 2017 - Lobster
Pizza Today - October 2017 - 43
Pizza Today - October 2017 - 44
Pizza Today - October 2017 - 45
Pizza Today - October 2017 - National Pizza Month
Pizza Today - October 2017 - 47
Pizza Today - October 2017 - 48
Pizza Today - October 2017 - 49
Pizza Today - October 2017 - Fundraisers
Pizza Today - October 2017 - 51
Pizza Today - October 2017 - 52
Pizza Today - October 2017 - 53
Pizza Today - October 2017 - Road to Pizza & Pasta
Pizza Today - October 2017 - 55
Pizza Today - October 2017 - Hot 100 Independents
Pizza Today - October 2017 - 57
Pizza Today - October 2017 - 58
Pizza Today - October 2017 - 59
Pizza Today - October 2017 - Rebranded
Pizza Today - October 2017 - 61
Pizza Today - October 2017 - 62
Pizza Today - October 2017 - 63
Pizza Today - October 2017 - The Pies of Providence
Pizza Today - October 2017 - 65
Pizza Today - October 2017 - 66
Pizza Today - October 2017 - 67
Pizza Today - October 2017 - 68
Pizza Today - October 2017 - 69
Pizza Today - October 2017 - 70
Pizza Today - October 2017 - 71
Pizza Today - October 2017 - 72
Pizza Today - October 2017 - 73
Pizza Today - October 2017 - 74
Pizza Today - October 2017 - 75
Pizza Today - October 2017 - 76
Pizza Today - October 2017 - 77
Pizza Today - October 2017 - Preferred Suppliers
Pizza Today - October 2017 - 79
Pizza Today - October 2017 - Pizza & Pasta Ne Exhibitor List
Pizza Today - October 2017 - 81
Pizza Today - October 2017 - 82
Pizza Today - October 2017 - 83
Pizza Today - October 2017 - Pizza Today Yellow Pages
Pizza Today - October 2017 - 85
Pizza Today - October 2017 - 86
Pizza Today - October 2017 - 87
Pizza Today - October 2017 - 88
Pizza Today - October 2017 - 89
Pizza Today - October 2017 - 90
Pizza Today - October 2017 - 91
Pizza Today - October 2017 - 92
Pizza Today - October 2017 - The Marketplace
Pizza Today - October 2017 - 94
Pizza Today - October 2017 - 95
Pizza Today - October 2017 - 96
Pizza Today - October 2017 - 97
Pizza Today - October 2017 - 98
Pizza Today - October 2017 - 99
Pizza Today - October 2017 - 100
Pizza Today - October 2017 - 101
Pizza Today - October 2017 - 102
Pizza Today - October 2017 - 103
Pizza Today - October 2017 - 104
Pizza Today - October 2017 - Reader’s Resource
Pizza Today - October 2017 - Mike’s Monthy Tip
Pizza Today - October 2017 - Cover3
Pizza Today - October 2017 - Cover4
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