As seen on Global TV today, Jeff prepares a dinner to romance your favourite person!

Butter poached lobster over fresh dungeness crab ravioli with seared Baja diver scallop in citrus and white wine butter cream with chives.

For the ravioli dough:

500 grams of all purpose flour

5 eggs

2 egg yolks

pinch of salt

Method:

Pour the flour out onto smooth work surface, like your counter, or a large sheet tray. Create a well in the centre of the flour. Whisk the eggs and yolks together, pour into the well. Using your fingers or a fork, begin incorporating flour into the eggs. Once well mixed together, use your hands to knead the dough into a smooth ball. Wrap tightly and place into the fridge to rest while you make the crab stuffing.

For the crab stuffing:

1 lb fresh dungeness crab meat, excess moisture gently squeezed out

2 green onions or chives, finely chopped

2 tblsp extra virgin olive oil

1/3 cup parmesan cheese

pinch of black pepper to taste

1 lemon zest

Method:

Combine all ingredients in a suitable mixing bowl. Mix until evenly incorporated together. Mix should hold a shape when pressed together.

To assemble the ravioli:

Method:

Using a pasta bike (roller) roll the pasta into long sheets, dust a touch of flour over and under to prevent the dough from sticking to work surface. Place a generous dollop of the crab mix on the pasta sheet, making sure to leave enough space around all sides to seal closed. Space the crab mix evenly along the pasta sheet. Brush all around the crab filling with egg wash (well beaten egg, touch of water). Place another rolled sheet of pasta gently over top of the first, and using fingers, firmly seal the two sheets together around filling, ensuring to remove as much air as possible from around the filling. Using a large round ring mould, cut out the ravioli.

To cook the ravioli:

Place the ravioli into boiling salted water for approximately 5 minutes.

For the butter poached lobster:

(Feel free to check out our online cooking show to see a complete instuctional video to learn how to cook and handle live whole lobster at restaurant62.ca, click the cooking demo tab, in the new screen, click the episodes tab, choose the grilled lobster tail recipe). Cook the lobsters in a large pot of boiling salted water for approximately 5 minutes per pound of each lobster (so a 1.5 lb lobster will need to be cooked for 7 minutes). Allow the lobster to cool, but not get all the way cold. Crack the claws and knuckles and remove the meat. Cut the tail in half lengthways and remove the meat.

To poach in butter before plating:

Place 1/4 lb of butter in a small pot over medium heat. Allow to simmer gently for about 3 or 4 minutes. Place the lobster into the butter and allow to come back to a simmer. Lower heat to low and let the lobster slowly finish cooking all the way through in the butter, about 6 minutes.

For the Baja diver scallops:

2 large Baja diver scallops

1/2 tblsp vegetable oil

1 tblsp butter

salt and pepper

Method:

Remove the small firm muscle from the side of the scallop if present. Season with salt and pepper to taste. Place a suitably sized heavy bottom skillet over medium high heat, allow to get hot. Place the scallop into the pan, do not add any butter or oil yet, press the scallop to ensure even contact with the pan, sear for about 2 minutes. Remove pan from heat, add the vegetable oil and allow to sear for another 2 minutes. Add butter to the pan, turn the scallops over once a rich golden brown colour is achieved. Lower the heat and allow the scallops to continue to cook gently through for another minute more. Remove from the heat and plate.

For the citrus cream sauce:

1 shallot minced

1 clove of garlic minced

2 tblsp finely chopped chives

2 tblsp whole butter

1 lemon juiced and zested

1/3 cup of dry white wine

1/4 tsp vanilla extract

1 cup of heavy cream

salt and pepper to taste

Method:

In a suitably sized heavy bottomed sauce pot, combine the shallots, garlic and butter. Begin to cook over medium heat for a few minutes, until the garlic and shallots begin to caramelize a touch. Deglaze with white wine, lemon juice and zest, bring to a simmer for 3 minute. Add vanilla, cream and butter, simmer for about 8 minutes and allow to reduce to a smooth sauce consistency (it should be thick enough to coat the back of a spoon, not runny). Just before plating, adjust the seasoning with salt and pepper, add chives.

To plate and serve:

Place the hot cooked ravioli into the centre of a large plate or bowl. Place 1 half of a warm butter poached lobster tail and 1 claw on ravioli as level as possible. Top with the hot, seared diver scallop. Spoon the finished citrus butter cream sauce over all. Garnish with sniped chive batons (optional).