In this episode of Eating Crowe we learn not only how to properly process a lobster and how to make fresh pasta but we also learn some of the pitfalls of making fresh pasta and how to deal with them. The filling for this lobster ravioli is really good, there are few flavor combinations as good as lobster, prosciutto, sage and goat cheese. Enjoy!

We’ll be releasing the new episode Monday morning. We made (or at least tried to make) Lobster Ravioli. There were some difficulties. Enjoy the pictures until then.

If you are coming from the Daily Candy, welcome! Watch a few episodes and enjoy! It was a pleasant surprise to be mentioned in this morning’s update. I’m very excited.

Some of you may know already but I will be cooking at the next Open Chefame night at Ava alongside Sara Feidt. The night is already sold out and its still a week and a half away. Check out that Open Chefame site for more information and read the profile of me there. It was so nice of them to choose such a remarkably delightful picture of me.

We are making a real intro for the show! Shot some pictures of today for it. It should be ready for the end of the month episode. In the mean time, here are some pictures to wet your whistle. But first a little animated treat!