← All recipes

Lobster ravioli with a rich lobster cream

Lobster ravioli with a rich lobster cream comes together with Water, Olive Oil, Garlic Peeled And Left Whole, and Tomato Pur E. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 clove
• 1 tbsp

Method (preview)

1. 1

   For the pasta, place all of the pasta ingredients into a food processor.

2. 2

   Pulse until the mixture resembles fine breadcrumbs.

3. 3

   Tip onto a floured work surface and knead for about five minutes, or until the mixture comes together to form a smooth dough.

4. 4

   Roll into a ball, wrap in cling film and chill in the fridge for 15 minutes.

5. 5

   For the lobster filling, place all of the lobster claw meat plus the meat from one of the tails into a food processor.

6. 6

   Blend to a paste, then scrape into a bowl, cover and chill the mixture in the fridge for ten minutes.

7. 7

   Place the lobster mixture back into the processor.

8. 8

   While blending the mixture, slowly pour in the double cream in a continuous stream, followed by the stock, and blend until smooth.

9. 9

   Scrape out the mixture into a clean bowl.

10. 10

    Mix in the remaining lobster filling ingredients (reserving the remaining lobster tail, left whole) until smooth and well combined, then spoon the mixture into a piping bag and chill in the fridge until needed.

11. 11

    Cut the reserved lobster tail into four equal pieces and place each piece on top of the filling.

12. 12

    Pipe the remaining filling over the lobster tail meat.

13. 13

    Bring a large pan of water to the boil.

14. 14

    Add the ravioli and cook for 3-5 minutes, or until the ravioli is al dente.

15. 15

    Remove with a slotted spoon and set aside.

16. 16

    For the lobster cream, heat the butter and oil together in a large pan until foaming, then add the reserved lobster shells.

17. 17

    Cook over a high heat for about 2-3 minutes, or until golden, then add the vegetables and garlic and fry for a further 4-5 minutes.

18. 18

    Stir in the tomato purée and fry for another 4-5 minutes.

19. 19

    Deglaze the pan with brandy, scraping up any browned bits from the bottom with a wooden spoon.

20. 20

    Cook for 3-4 minutes, or until most of the liquid has evaporated.

21. 21

    Add the chicken stock, stirring well, and simmer for 10-12 minutes, or until the liquid has reduced by half.

22. 22

    Strain the mixture through a fine sieve into a clean pan, discarding the shells and vegetables.

23. 23

    Bring the sauce to the boil, then stir in the cream until well combined.

24. 24

    Warm through for 1-2 minutes over a medium heat.

25. 25

    To serve, pour a ladleful of the rich cream into each of four serving bowls, then top each bowl with a raviolo.