This Lobster Ravioli recipe is definitely a labor of love (it proofs for 3½ hours total), but it is actually a great recipe for anyone wanting to raise their game in the kitchen. Not only will you have one of the best meals of your life but the reward of knowing that you made this, is seriously impressive. Cooking a romantic dinner doesn’t only have to be on Valentine Day. This is a perfect summer dish with perhaps a more indulgent and luxurious feel than the usual salad.
Serves 2 people
2 live lobsters, small-medium size
2 carrots, medium
1 celery branch, large
1 onion
3 bay leaves
1/2 cup white wine
1 tbsp tomato paste
1 cup vegetable stock
2 cups boiling water
Salt, pepper, butter, olive oil
150g flour, all-purpose
2 eggs
1 tbsp water
1 tbsp olive oil
1 onion, small
1 shallot, large
1 ginger, peeled and grated
1 garlic clove, peeled and crushed
1 tomato
1/2 cup white wine
1/2 cup lobster stock
Parsley, freshly chopped
1/2 tsp green curry paste (can be replaced with 3 pinches of curry powder)
1 cup + 1/3 cup coconut milk
Salt and pepper
1. Bring to boil a large pot of water and add lobsters, one at a time.
2. When the lobster is in, cover the pot and start timing (don’t wait for the water to return to a boil). Cook for 5 minutes.
3. Once cooked, plunge the lobster in ice cold water for a few minutes.
4. Wearing a pair of gloves to protect your hands, first twist off the claws from the body. Then, twist and gently pull the tail from the body. (Discard the body).
5. Crack each claw with a nutcracker or a hammer and remove the meat. Set aside, shell and meat in separate plate.
6. Cut down through the underside of the tail shell with kitchen shears. Make sure not to cut through the meat. Then repeat on the other side of the tail all the way through the tail feathers.
7. The shell should open in two pieces and free the meat without any difficulty. Set aside the shells and meat in separate plates.
8. Wrap in plastic the plate with lobster meat and place it in the fridge.
9. In a large pot or Dutch oven, add butter and olive oil, and sauté the larger pieces of shell for 5 minutes, over high-medium heat. This should liberate the lobster aroma. Lower the fire if you see the bottom of your pot turning brown too quickly.
10. Meanwhile, cut roughly carrots, celery and onion.
11. Add vegetables to the shells with bay leaves, salt and pepper. Lower the fire to medium. Cook and toss with a wooden spoon for 10 minutes.
12. Deglaze with white wine. Wait 2 minutes before adding vegetables stock, tomato paste and boiling water.
13. Cover the pot, and let it simmer for 20 minutes over the lowest heat.
14. Once ready, remove lobster shells and bay leaves, setting aside 2 half tail shells if you want to use them as a decorative element.
14. Using a hand mixer, blend the stock and vegetables until smooth.
15. Make a nest of flour on a clean working surface.
16. Add eggs, water and olive oil to the center.
17. Gently start mixing with your hands. Try to mix keeping the flour walls intact at the beginning, this helps!
18. Continue working the dough to bring it together into a shaggy ball.
19. Then, knead for 6 minutes.
20. Form a ball, cover it with a tea towel and let it rest for 30 minutes at room temperature.
21. After you’ve let the dough rest, slice it in 3 pieces using a sharp knife.
22. Add flour to your working surface and flatten each piece of pasta dough into a rough rectangular shape, using a rolling pin.
23. Cover both sides with a dusting of flour.
24. Attach your pasta maker to your mixer and set it to its widest setting.
25. Turn on the mixer to speed setting 2 and run the dough though the pasta maker.
26. Change the setting to 3, run the dough through again. Repeat the process until your dough sheet is the right thickness. We like going until setting 6 when making ravioli.
Now, you’re ready to fill the ravioli.
27. Grab your plate of lobster meat from the fridge, and only place on a cutting board the meat from the claws (keep the meat from the tail in the fridge for later).
28. Chop roughly the meat placed on your cutting board, and season with salt and pepper.
29. If you are not using a ravioli mold, place the sheet of pasta dough over a sheet of baking paper. This will help while hand cutting your ravioli.
30. Cut your sheet of dough in half and use your ravioli stamp to determine spacing.
31. Transfer about 1 tsp of lobster filling in the center of each stamp mark.
32. Cover the dough and filling with the other half of dough, smoothing the dough out around the filling.
33. Use ravioli stamp to cut out each ravioli. Place ravioli on a sheet pan lined with parchment paper once cut. Repeat until all the lobster filling is used.
34. Place ravioli into the freezer until ready to cook.
35. Boil the tomato for a minute, then transfer it into a bowl of cold water. Once cooled, peel the skin off. Cut the tomato in half along the equator and remove the seeds. Dice the tomato into small pieces and set aside.
36. In a medium sauté pan over medium heat, add olive oil and sauté onion, shallot, garlic, ginger with curry paste, salt and pepper for 5 minutes.
37. Deglaze vegetables with white wine, and let it cook until wine is almost completely evaporated.
38. Add diced tomato, lobster stock, chopped parsley, and let it simmer for another 5 minutes.
39. Add 1 cup of coconut milk, cover the pan with a lid and let it simmer for 20 minutes.
40. Transfer half of the sauce into a blender or food processor. Add 1/3 cup of coconut milk and blend until smooth.
41. Return the mixture to the rest of the sauce, combine well.
42. Heat up the cooked lobster tails: In a medium sized sauce pan, heat 2 tbsp on butter over low-medium heat.
43. Once the butter has melted, add a tbsp of lobster stock and the lobster tails.
44. Let the meat warm throughout for about 5-10 minutes, stirring occasionally.
45. Once warmed, place the tails into its respective half shell.
46. Cooking lobster ravioli: Add the ravioli to a large sauce pan of boiling water, cover the pan with a lid and start timing (don’t wait for the water to return to a boil). Cook for 4 minutes.
47. Plating: Place ravioli and sauce in a soup plate. Add on top lobster tail and chopped parsley.
Cheers Xx
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