(CBS) Chef Tim Love knows how to spice up your Valentine's Day.

And how perfect is his name for that role?

Sophisticated food with a spicy kick is his specialty, as executive chef and owner of The Lonesome Dove Western Bistro in Fort Worth, Texas, and in New York.

On The Early Show Tuesday, Love and his wife, Emilie Love, shared hot recipes to enhance your Valentine's Day.

Love wears a cowboy hat, not a chef's hat, and the Lonesome Dove serves what he calls "urban Western cuisine," a tantalizing blend of Spanish, French, German, Asian, Native American, Mexican and Italian influences that reflect the backgrounds of this country's pioneers.

RECIPES

Pink Lady

Makes 1 cocktail

2 oz. Tanqueray 10
2 1/2 oz. Pink Lemonade
1 egg white

Method:
1. Combine all ingredients in a cocktail shaker over ice. Shake until frothy and chilled.
2. Serve in a martini glass and garnish with a lemon twist.

Lobster Ravioli

For the pasta:
2 eggs, beaten
2 egg yolks
2 cups all-purpose flour

Method:
1. Arrange the flour in a mound with a well in the center. Add the egg yolks and the beaten eggs to the well, and knead all together until you reach a dough-like consistency. Continue kneading until smooth, adding additional flour if necessary.
2. Divide the dough in half and roll out each portion until thin.
3. To assemble the raviolis, lay out the pasta on a smooth, floured surface. Then, add the lobster stuffing, creating approximately 24 equal-sized portions. Cover with the other sheet of pasta, and using a ravioli cutter, cut the raviolis apart into 24 separate raviolis.
4. Boil lightly salted water, add raviolis, and cook for approx. 5-6 minutes.

For the lobster filling (makes 1 quart or 4 cups of filling)

8 oz butter plus 1T butter
15-20 shallots, peeled and julienned
2 jalapenos, small diced with the seeds
2 cups orange juice
8 oz Langoustine (lobster) meat

Method:
1. Sweat both the shallots and jalapenos together in a sauce pan with the 8oz butter until the mixture become soft.
2. Poach the langoustine meat in orange juice for just one minute. Be careful not to over-poach. Reserve poaching liquid.
3. Add the langoustine meat to the shallot mixture and mix together. Finish the filling with salt & pepper to taste. Fill raviolis as directed above, or store in refrigerator, if need be, for a couple of days.
4. To make a sauce for the ravioli, reduce orange juice by half. Add 1T butter and spoon over cooked ravioli.

For more Love recipes, go to Page 2.

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