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Puerto Vallarta News NetworkEntertainment | Restaurants & Dining | December 2009 

Vallarta's Culinary Corner: Mark's Lobster Ravioli and Lobster Butter
email this pageprint this pageemail usSF Productions
December 21, 2009

If you would like to learn how you can advertise your Banderas Bay area restaurant on Vallarta's Culinary Corner, contact David Tarr in Puerto Vallarta at 044-322-133-0138, or call 1-877-824-1277 US toll free.
In this edition of "Puerto Vallarta's Culinary Corner" with host Chef Seth Cloutman, Chef Jan Marie Benton of Mark's Bar & Grill prepares delicious lobster raviolis and a fun, no-fail recipe for lobster butter.

Lobster Raviolis
Serves 4

• 600 grams of poached lobster, cut into medium size pieces
• 160 grams of chopped leeks
• 3 tablespoons of lobster butter
• 1 teaspoon of grated ginger
• salt & pepper
• 1 packet of wonton wrappers
• 1 beaten egg

Melt the lobster butter in a sauté pan and add the leeks and ginger. Sauté until soft but not brown. Add the lobster pieces and mix together, taste with salt & pepper.

Lay out 8 wonton wrappers per person and paint the edges with the beaten egg. Place a large teaspoon of the lobster mixture into the center of 4 wontons, then carefully place a wonton on top, putting the edges together and pressing out the air to form a ravioli.

In a large pot of lightly boiling water, add the ravioli. You may have to do this in batches. When the ravioli float to the top and become transparent, they can be taken out of the water with a perforated spoon. Let all the water drain off before plating.

Serve with Lobster Mascarpone Sauce

Lobster Butter

• 335 grams of butter
• 1.3 kilos of cooked lobster shells
• 4 cups hot water

Soften or lightly melt the butter.

Smash the lobster shells into small pieces especially the claws as they could damage the blender. Place the shell pieces in the blender and add the butter and ¼ cup water. On a slow speed work the butter into the shells for 5 minutes. Slowly increase the speed as the shells and the butter become one. This can take another 10-15mins minutes. The butter should take on a salmon color.

Transfer the butter to a heavy bottomed pot. Place the pot on the stove and gently heat for 20 minutes. Do not have the heat too high as you do not want to burn the butter.

Add the water to cover the shells so they will sink to the bottom and the butter will float to the top. Let stand to cool, then chill until the butter is hard enough to lift off the water in one piece. Scrape off any shells that cling to the bottom of the butter "disk." If necessary, slowly heat and strain to remove any shells. Refrigerate or freeze in zip-lock bag.

Lobster butter is intensely flavored and a little goes a long way. It is wonderful to add to sauces for complexity. It keeps in the refrigerator for up to a month and can be frozen almost indefinitely.

If you would like to learn how you can advertise your Banderas Bay area restaurant on Vallarta's Culinary Corner, contact David Tarr in Puerto Vallarta at 044-322-133-0138, or call 1-877-824-1277 toll free from the US.

To learn more about SF Productions, click HERE or visit

Known for its delightful decor and excellent cuisine, Mark's Bar & Grill is located at Lazaro Cardenas #56 in Bucerias, Nayarit. Whether dining at the bar with great conversation or on the outdoor patio under the stars, the Mediterranean and Asian inspired food will exceed your expectations. For reservations, call (329) 298-0303. For more information visit

Click HERE to read more about Mark's Bar & Grill.

In accordance with Title 17 U.S.C. Section 107, this material is distributed without profit to those who have expressed a prior interest in receiving
the included information for research and educational purposes • m3 © 2009 BanderasNews ® all rights reserved • carpe aestus