Portstewart Lobster Ravioli, Lobster & Tarragon Cream, Fresh Tomato & Lemon

 

We are huge fans of the locally landed Lobsters to the North Coast by  Peter Boston a passionate fisherman who just like us enjoys shouting about how great they are!

So, this is my version of the ultimate Lobster Ravioli, i enjoy the lobster filling being slightly tart with a lot of fresh chives & finely chopped caper berries to work in harmony with that sweet lobster flavour. You will also note in the recipe there are 2 ingredients that don’t seem quite right but trust me this will be a game changer.

Click here for easy to follow steps on making fresh Pasta…

 

Ingredients; (Serves 2)

For the Lobster Ravioli;

  • 300g finely rolled pasta sheet
  • 1x2lb Lobster
  • 1 medium shallot, diced
  • 1 tb sp dijon mustard
  • 1 tb sp ketchup
  • 1 teaspoon finely zested lemon
  • 1 teaspoon finely chopped tarragon
  • 2 tablespoon finely chopped chives
  • 1 tablespoon finely chopped caper berries
  • 2 tablespoon finely grated parmesan (Italians will be beyond angry with this)!
  • Salt & pepper to taste

For the sauce;

  • 1 medium onion, chopped roughly
  • 1 medium carrot, chopped roughly
  • Half bulb of fennel, chopped roughly
  • 2 cloves garlic, crushed
  • 1 stick of celery, chopped roughly
  • 3 sprig of thyme
  • 4 stem of tarragon
  • 1 glass dry white wine
  • 3 tablespoons tomato paste
  • 300mls double cream
  • 1 tablespoon unsalted butter
  • 1.5ltr vegetable stock (fish stock makes the sauce too intense)

 

For the tomato & lemon salsa;

  • 3 plum tomato, seeds removed & diced
  • zest & juice of half a lemon
  • 1 tablespoon spoon finely chopped chives
  • 3 tablespoon extra virgin oil
  • Salt & pepper to taste

 

Method;

The Filling…

  1. Firstly prepare the Lobster, the best to to humanely cook a lobster if you have bought it live is to place it in a freezer for 2 hours, this will render it unconscious.
  2. When ready to cook heat a large deep pot of water until boiling, remove the lobster from the freezer and with a large knife cut through the head away from the tail.
  3. Place the lobster in the water & cook for 6mins per lb weight.
  4. Remove from hot water and immediately cool with ice cold water until cool.
  5. Remove from the water & pick off the legs, twist the head and pull the tail meat away.
  6. Crack the claws & tail and remove all meat being careful for any pieces of broken shell.
  7. Chop the meat roughly & add all other filling ingredients.
  8. Lay out the pasta sheets & roll the lobster filling into 50g balls, place the lobster in the centre of the pasta, brush the edges with egg yolk & place over the lid before crimping to seal & cutting with a ring cutter.

lined uphand made rav

The Sauce…

  1. Chop the lobster shells up roughly, heat 3 tablespoons of olive oil in a large wide based pot & add the vegetables & herbs, cook until beginning to colour before adding the lobster shells.
  2. Cook the shells until they release a sweet lobster aroma, add the tomato paste & stir until it begins to colour lightly, deglaze the pan with the wine & spoon the ingredients around until coated.
  3. Add the water & cook over medium heat until the liquid has reduced by 70%.
  4. Remove the shells & strain the sauce through a fine sieve.
  5. Reduce by 50% until the sauce begins to thicken slightly before adding the cream.
  6. Allow to simmer until the cream has emulsified with the sauce before removing from the heat.
  7. Check the seasoning at this stage however you my not need to season the sauce due to the intensity of the lobster flavour.

sauce

The Salsa…

  1. Place all ingredients in a small bowl, spoon through the olive oil 7 season lightly.

To Finish…

  1. Heat a large pot of water until boiling rapidly, add the ravioli being sure to treat them delicately & cook for 2-3mins until cooked.
  2. In the meantime heat the sauce gently, add 1 handful of washed spinach leaf & allow to wilt into the sauce. (You can poach prawns in the sauce also which adds a little more luxury)!
  3. Remove the Ravioli & allow to drain before adding to the sauce.
  4. Spoon the Ravioli on to serving bowls & coat with sauce as desired.
  5. Finish by spooning over the fresh tomato & lemon salsa.

 

complete ravioli

 

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