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Before starting this Lobster Ravioli with Bisque recipe, make sure you have organised the necessary ingredients for the bisque.
Finely slice the onion...
... and the shallot. Cut the carrots into a fine brunoise.
Melt the butter in a cast-iron casserole.
Add the chopped vegetables...
... and sweat for a few minutes, stirring regularly with a spatula.
Cut the lobster into chunks.
Extract the meat from the lobster tail and reserve in the fridge (for the ravioli filling). We will only be using the carcass for the bisque.
Add the shells to the casserole...
... and stir with a spatula.
Sweat for 7 or 8 minutes. The shells will turn red while cooking.
Add the Cognac. Heat up...
... and ignite the surface of the preparation with a flame to flambé.
Deglaze with dry white wine...
... and immerse with fish fumet. If necessary, add some water.
Add the bouquet garni made of fresh thyme, bay leaves and parsley.
Cover with a lid and bring to a boil.
Add the tomato paste. Season with salt and Espelette pepper.
Cook at a gentle boil for about 30 minutes.
... pass the preparation through a chinois.
Press firmly with a small ladle to extract as much flavour and juice as possible.
Bring to boil and reduce a little.
Add the whipping cream...
... and reduce at a gentle boil for a further 15 minutes. Adjust the seasoning if needed. Process with a Bamix hand blender for a finer texture. Set aside.
For the pasta dough: Organise all the necessary ingredients.
In the food mixer bowl, tip the flour and the egg yolks.
Add the salt.
Knead on low speed, using the dough hook, gradually adding the olive oil...
... and the water. If necessary, add some more water if you find the dough too dry.
The dough ball should be homogeneous, but not too soft.
Wrap in cling film and refrigerate during at least 2 hours.
Preferably, make the pasta dough the day before.
Divide the dough into 3 equal portions...
... and roll out with a rolling pin...
... to a thickness of 2mm maximum.
Dust with flour so the dough does not stick to the surface. Cut squares of dough using a square cutter (8cm).
Discard the dough scraps...
... and arrange the squares on a sheet of greaseproof paper so they don't stick together.
For the lobster filling: Take the tail meat out of the fridge, then weigh it precisely. You will need the exact same quantity of whipping cream.
Cut the meat into small pieces and place them in the mixer bowl. Process into a coarse consistency.
Add one egg white, season with salt and Espelette pepper...
... and process finely.
Add the cold whipping cream.
Reminder: The quantity of whipping cream must be the same as the lobster meat (ex: for 100 grams of lobster meat, use 100 grams of whipping cream).
Mix until the texture is fine and smooth.
Transfer the preparation into a piping bag.
Filling the ravioli: Roll out each dough square a little.
Place 4 squares at a time on the ravioli press.
Glaze the edges of each square with egg yolk...
... and pipe a small knob of lobster mousse in the centre of each ravioli.
Fold the sides of the cube over, then press firmly to seal the edges.
Repeat this operation with all the ravioli. The quantities given for this recipe should make approximately 24 ravioli (4 per person).
Cook the ravioli in salted boiling water.
This operation should not take long at all. Cook the ravioli during 2 or 3 minutes in batches of 12 at a time. This method ensures the ravioli don't stick together.
When cooked, drain...
... and reserve in a bowl filled with cold water. Again, this will prevent the ravioli from sticking together.
For the finish: If necessary, you can reheat the ravioli in simmering salted water for a few seconds. Drain well before arranging in a serving plate, and cover with lobster bisque.
You may also arrange them in the serving plate while warm or cold if the bisque is really hot. Place a few sprigs of chives on the edge of the plate.
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