Tag: lobster

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Lobster Ravioli

Lobster Ravioli from Blackstone Bistro in Worcester, MA

Lobster Ravioli from Blackstone Bistro in Worcester, MABlackstone Bistro boasts dinners from $7.95 to a high of $13.95, matching the casual feel of the restaurant. Seeing one of my favorite dishes on the menu, I chose to go high with the lobster ravioli with a creamy lobster sauce. The dish arrived with four good-sized ravioli covered in a thick, creamy sauce. It may look like a small portion, but the sauce is so thick and rich that it is very filling. There were a few tiny bites of claw meat mixed in with the sauce. The raviolis were well constructed, but the insides were a bit disappointing. There was a fishy flavor to the filling, leading me to believe the meat was not coming from a fresh lobster. The meat inside seemed to be mostly claw meat chopped very small and mixed with cheese. I was surprised to see lobster ravioli on the menu of such a casual restaurant, so I took the bait and gave it a try. The food around the table looked like comfort food in large portions, so if I return I would go for a basic dish like chicken parmesan or pasta primavera.

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Fettuccine Alfredo with Lobster

“An excuse to eat cream…” one of the better, laugh inducing lines I have seen put on a menu to describe a meal and I could not have agreed more with Lago Ristorante. When I first saw the fettuccine alfredo on the menu, I was drawn to it because you had the opportunity to add different type of seafood and meats to the dish for an additional cost. This is the perfect way to enhance any ordinary, run of the mill dish found on any Italian menu. I chose to add lobster to my alfredo (for an additional $6) putting the total cost of the dish to only $14 for a “small” portion.

When the dish arrived, I found that it was anything but “small.” The plate was mounded with pasta and delicious deposits of lobster tucked in the creamy sauce. Lobster, like most other seafood, can be a tricky item to cook just right…if you under cook seafood, it can be unsafe to eat, and if you over cook it, you might as well be chewing on a rubber tire. In this case, however, the lobster was cooked perfectly. It was a nice texture difference to the creamy and delicious alfredo sauce and the al dente fettuccini that it was paired with. There was a small addition of crushed red pepper flake to give the dish a little extra kick without making the heat unbearable or overpowering. For the value and the size of the meal, you definitely can’t go wrong you won’t be going home hungry. –HW