Lobster Ravioli

Servings: 2

Ingredients:

  • Lobster:
  • 1/2-inch water
  • 2 lemons, quartered
  • 1 1.25 lb lobster
  • 2 lb lobster
  • Pasta: Ravioli
  • 1 cup flour
  • 4 egg yolks
  • 1 teaspoon EVOO
  • 1 pinch salt
  • Pasta Filling:
  • 1lb lobster meat, sliced
  • 1/2 cup mascarpone
  • Pasta Sauce:
  • 2 stocks green garlic
  • 1/2 cup extra virgin olive oil
  • 1 nub butter
  • 1/2 cup white wine
  • 1/4 cup 35% cream
  • 1 kosher salt
  • 3 twists black pepper

Directions:

Lobster:
In a large pot, add 1/2-inch water and 2 lemons quartered. Bring to a boil and steam with lid on 1.25 lb lobster for 9 minutes/ 2 lb lobster for 12 minutes. Remove and let cool.

Pasta:
Mix the ingredients together. Knead for 8 minutes until smooth. Wrap and let rest for 20 minutes.

Pasta Filling:
Slice the green tops off the garlic and a cover in oil. Bring up to a soft simmer and chill. Blend aggressively and strain.
Mix lobster and mascarpone together set aside.
Roll out the pasta. Add a 2 oz portion of the mixture every 4 inches. Top them off and punch out your raviolis with a ring mold. Remove air and seal them up.
Boil in salted water for 2 minutes.
In a medium saucepan pan, cook chopped garlic in butter, deglaze with white wine. Reduce by half and add cream. Reduce by half again and add cooked ravioli. Adjust seasoning and plate.

Plate ravioli and garnish with green garlic oil.

More Recipes

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.