Name: Lobster and Crab Ravioli
Yield: Makes 6 appetizer servings
Ingredients: 2 live 1 1/4- to 1 1/2-pound lobsters; 2 tablespoons olive oil; 1 1/3 cups finely chopped shallots; 1 cup chopped fennel bulb; 3 large garlic cloves, chopped; 1/4 cup Madeira; 4 teaspoons tomato paste; 3 cups chicken stock or canned low-salt broth; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 1/2 cup whipping cream; 1/3 cup lentils; 2 tablespoons (1/4 stick) butter; 2 medium leeks (white and pale green parts only), thinly sliced; 6 ounces crabmeat; 6 lasagne noodles; 2 tablespoons chopped fresh cilantro

This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares. From the Inn at Perry Cabin, St. Michaels, Maryland.

Watch how to make your own pasta for ravioli with our hands-on streaming video demonstration.

Recipe notes

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