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
- 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.
- 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.
- Place the lobster in the water & cook for 6mins per lb weight.
- Remove from hot water and immediately cool with ice cold water until cool.
- Remove from the water & pick off the legs, twist the head and pull the tail meat away.
- Crack the claws & tail and remove all meat being careful for any pieces of broken shell.
- Chop the meat roughly & add all other filling ingredients.
- 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.
- 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.
- 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.
- Add the water & cook over medium heat until the liquid has reduced by 70%.
- Remove the shells & strain the sauce through a fine sieve.
- Reduce by 50% until the sauce begins to thicken slightly before adding the cream.
- Allow to simmer until the cream has emulsified with the sauce before removing from the heat.
- Check the seasoning at this stage however you my not need to season the sauce due to the intensity of the lobster flavour.
- Place all ingredients in a small bowl, spoon through the olive oil 7 season lightly.
- Heat a large pot of water until boiling rapidly, add the ravioli being sure to treat them delicately & cook for 2-3mins until cooked.
- 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)!
- Remove the Ravioli & allow to drain before adding to the sauce.
- Spoon the Ravioli on to serving bowls & coat with sauce as desired.
- Finish by spooning over the fresh tomato & lemon salsa.