Lobster Ravioli with Lobster Stock Reduction, Saffron Emulsion and Toasted Pumpkin Seed Oil Recipe

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Recipes.net Team Published March 23, 2020
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This incredibly elaborate dish is for the very adventurous chef. Every bit of the dish is made from scratch, including the ravioli, so make sure to leave plenty of time to cook. It will surely impress dinner guests!

How To Make Lobster Ravioli with Lobster Stock Reduction, Saffron Emulsion and Toasted Pumpkin Seed Oil

  • 2 chicken lobsters (equivalent to 1 1/4 lb.)

For Browned Lobster Stock Reduction:

  • 2 lobster bodies and shells
  • 2 tbsp vegetable oil
  • 1/2 tomato (chopped)
  • 1 tbsp tomato paste
  • 1/2 cup brandy
  • 1 small yellow onion (peeled and sliced)
  • 1 clove garlic (peeled and crushed)
  • 1 leek (cleaned and sliced)
  • 1 celery stalk (cleaned and sliced)
  • 1 green onion (cleaned and sliced)
  • 2 branches basil
  • 2 sprigs thyme
  • 1/4 vanilla bean (cleaned and scraped)

For Saffron Emulsion:

  • 1 medium parsnip
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 garlic clove (peeled and crushed)
  • 1 small shallot (peeled and sliced)
  • 1/2 leek (with the roots and greens removed, cleaned, and washed)
  • 1 sprig thyme
  • 2 bay leaves
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp saffron threads
  • 1/4 cup white wine
  • 1 cup fish, shellfish, or vegetable stock
  • salt and freshly ground white pepper
  • 4 tbsp unsalted butter

For Spinach Ravioli Dough:

  • 1/2 lb semolina flour
  • 2 large eggs
  • 1 oz spinach puree
  • 1/4 tsp extra virgin olive oil
  • salt and freshly ground white pepper

For Ravioli Seasoning:

  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 shallot (peeled and minced)
  • 1 garlic clove (peeled and minced)
  • 1 celery stalk (peeled and minced)
  • 1/4 tsp thyme (chopped)
  • 1/4 tsp tarragon (chopped)
  • salt and freshly ground black pepper
  • reserved tomalley
  • reserved lobster tails (chopped)
  • 1/4 cup Armagnac or good Cognac
  • 2 tbsp reduced lobster stock
  • 1/4 cup brioche (diced into small pieces)
  • 1 egg yolk (whisked)
  • 1 tbsp toasted pumpkin seed oil
  • 4 chervil sprigs

To Prepare the Lobster:

  1. Bring an adequate amount of water to a boil in a large pot and add the lobsters. After some time, turn off the heat and let them steep for 2 minutes.

  2. Remove the lobsters and separate the tails and claws. Afterward, return the claws to the water and steep them for 7 more minutes.

  3. Remove the claws and allow them to cool for 5 minutes. Next, remove the claws and tails from the shells then cut the tails in half and reserve. 

  4. Reserve the shells for your browned lobster stock as well as the tomalley for the ravioli filling.

To Prepare the Browned Lobster Stock Reduction:

  1. Preheat a large roasting pan in an oven heated to 450 degrees Fahrenheit.

  2. While the pan heats up, clean and chop the lobster bodies with a cleaver.

  3. Add half of the oil to the roasting pan as well as the lobster bodies. Then return the pan to the oven and roast the lobster bodies for 10 minutes. Turn them over occasionally until they start to caramelize.

  4. Add the chopped tomato and deglaze the pan. Then return the pan to the oven once more, stirring every 5 minutes until the tomatoes start to caramelize. 

  5. Add the tomato paste and caramelize them for 5 minutes. Afterward, remove the roasting pan from the oven and deglaze it with brandy. Be cautious as brandy is flammable.

  6. In a separate stockpot, slowly sweat all the other ingredients in the remaining oil. After that, add the roasted lobster bodies and cover them in water. 

  7. Bring the dish to a simmer and skim it well. Do this for no longer than 30 minutes with the bodies (any longer and the stock will turn bitter). 

  8. Remove the dish and strain it through a chinois. Then return it to heat and reduce the mixture until a syrupy consistency is attained. Season afterward and set aside (you may add cream or butter if you wish).

For the Saffron Emulsion:

  1. Rub the parsnip with oil and roast it in the oven until it's done. Allow it to partially cool and rub it to remove the skin. Chop and set aside afterward.

  2. In a medium saucepan, cover and sweat the garlic, shallots, ginger, and leek in butter. Next, make a sachet from the thyme, bay leaf, coriander, and peppercorns.

  3. Add the sachet, parsnips, saffron, and white wine to the saucepan, then cover it and simmer its contents for 5 minutes. Afterward, add the stock and simmer for another 10 minutes. 

  4. Remove the pan from heat and transfer the sachet to a blender. Purée it completely and strain it using a fine sieve.

  5. Return the pan to heat, adjust the seasonings, and add butter. Froth the pan's contents using a hand blender until the butter is emulsified and very foamy.

For the Spinach Ravioli Dough:

  1. Place the semolina flour in the bowl of an electric mixer. Make a well and add the whisked eggs, spinach puree, oil, and seasoning. 

  2. Attach the paddle and mix until a dough is formed. Continue mixing for at least 4 minutes in order to develop the gluten. 

  3. Make sure that the dough is lightly soft, elastic, and is nothing more than faintly damp to the touch. If the dough is wet, continue mixing and add the all-purpose flour. Do this until its texture has improved. 

  4. Remove the dough from the bowl then wrap it in plastic. Afterward, store it in the refrigerator to rest for at least 1 hour.

  5. Remove the dough from the refrigerator. Using a pasta machine, roll out the pieces of dough until they become very thin. Dust them with the all-purpose flour as much as possible to ensure it doesn’t stick to the machine.

  6. Lay the sheets out on a cutting board and using a large circular cutter, cut out 8 large disks (approximately 3-inches) to make the ravioli. As a tip, cut 4 of the disks 1 size bigger than the others so they can act as tops that need to be stretched down around the filling during assembly.

  7. Lastly, lay the disks on parchment paper and refrigerate.

For the Ravioli:

  1. Melt the butter with the oil in a small saucepot. Then add, season, and sweat the shallot, garlic, celery, and herbs.

  2. Add the tomalley and lobster and flame the mixture with cognac. After that, add and reduce the lobster stock. Stir it in brioche, adjust the seasoning, then remove it from heat and cool.

  3. Lay out the smaller 4 ravioli pasta disks. Divide the filling into 4 even parts and roll them into balls. 

  4. Place the balls in the middle of the pasta disks and brush the circumference with egg yolk. 

  5. Place the large 4 ravioli disks over the filling and stretch them down around the filling, Use a fork to press the circumferences of the disks together and seal the ravioli.

  6. Preheat a large pot of boiling salted water and gently add the ravioli. 

  7. After some time, turn down the water to a simmer and cook the ravioli for 3-4 minutes. Once you're done cooking, remove the ravioli from water, dry them, and serve.

  8. Plate the ravioli, drizzle them with lobster reduction, and spoon the saffron emulsion all around them. Lastly, garnish them with a drizzle of toasted pumpkin seed oil and chervil. Once you're done preparing your ravioli, serve them and enjoy!

How To Make Lobster Ravioli with Lobster Stock Reduction, Saffron Emulsion and Toasted Pumpkin Seed Oil

0 from 0 votes
Preparation Time: 1 hr 30 mins
Cooking Time: 1 hr 21 mins
Total Time: 2 hrs 51 mins
Serves:
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Ingredients

  • 2 chicken lobsters, equivalent to 1 1/4 lb.

For Browned Lobster Stock Reduction:

  • 2 lobster bodies and shells
  • 2 tbsp vegetable oil
  • 1/2 tomato, chopped
  • 1 tbsp tomato paste
  • 1/2 cup brandy
  • 1 small yellow onion, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 1 leek, cleaned and sliced
  • 1 celery stalk, cleaned and sliced
  • 1 green onion, cleaned and sliced
  • 2 branches basil
  • 2 sprigs thyme
  • 1/4 vanilla bean , cleaned and scraped

For Saffron Emulsion:

  • 1 medium parsnip
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 garlic clove, peeled and crushed
  • 1 small shallot, peeled and sliced
  • 1/2 leek, with the roots and greens removed, cleaned, and washed
  • 1 sprig thyme
  • 2 bay leaves
  • 1/2 tbsp black peppercorns
  • 1/2 tbsp saffron threads
  • 1/4 cup white wine
  • 1 cup fish, shellfish, or vegetable stock
  • salt and freshly ground white pepper
  • 4 tbsp unsalted butter

For Spinach Ravioli Dough:

  • 1/2 lb semolina flour
  • 2 large eggs
  • 1 oz spinach puree
  • 1/4 tsp extra virgin olive oil
  • salt and freshly ground white pepper

For Ravioli Seasoning:

  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 shallot, peeled and minced
  • 1 garlic clove, peeled and minced
  • 1 celery stalk, peeled and minced
  • 1/4 tsp thyme, chopped
  • 1/4 tsp tarragon, chopped
  • salt and freshly ground black pepper
  • reserved tomalley
  • reserved lobster tails, chopped
  • 1/4 cup Armagnac or good Cognac
  • 2 tbsp reduced lobster stock
  • 1/4 cup brioche, diced into small pieces
  • 1 egg yolk, whisked
  • 1 tbsp toasted pumpkin seed oil
  • 4 chervil sprigs

Instructions

To Prepare the Lobster:

  1. Bring an adequate amount of water to a boil in a large pot and add the lobsters. After some time, turn off the heat and let them steep for 2 minutes.

  2. Remove the lobsters and separate the tails and claws. Afterward, return the claws to the water and steep them for 7 more minutes.

  3. Remove the claws and allow them to cool for 5 minutes. Next, remove the claws and tails from the shells then cut the tails in half and reserve. 

  4. Reserve the shells for your browned lobster stock as well as the tomalley for the ravioli filling.

To Prepare the Browned Lobster Stock Reduction:

  1. Preheat a large roasting pan in an oven heated to 450 degrees Fahrenheit.

  2. While the pan heats up, clean and chop the lobster bodies with a cleaver.

  3. Add half of the oil to the roasting pan as well as the lobster bodies. Then return the pan to the oven and roast the lobster bodies for 10 minutes. Turn them over occasionally until they start to caramelize.

  4. Add the chopped tomato and deglaze the pan. Then return the pan to the oven once more, stirring every 5 minutes until the tomatoes start to caramelize. 

  5. Add the tomato paste and caramelize them for 5 minutes. Afterward, remove the roasting pan from the oven and deglaze it with brandy. Be cautious as brandy is flammable.

  6. In a separate stockpot, slowly sweat all the other ingredients in the remaining oil. After that, add the roasted lobster bodies and cover them in water. 

  7. Bring the dish to a simmer and skim it well. Do this for no longer than 30 minutes with the bodies (any longer and the stock will turn bitter). 

  8. Remove the dish and strain it through a chinois. Then return it to heat and reduce the mixture until a syrupy consistency is attained. Season afterward and set aside (you may add cream or butter if you wish).

For the Saffron Emulsion:

  1. Rub the parsnip with oil and roast it in the oven until it's done. Allow it to partially cool and rub it to remove the skin. Chop and set aside afterward.

  2. In a medium saucepan, cover and sweat the garlic, shallots, ginger, and leek in butter. Next, make a sachet from the thyme, bay leaf, coriander, and peppercorns.

  3. Add the sachet, parsnips, saffron, and white wine to the saucepan, then cover it and simmer its contents for 5 minutes. Afterward, add the stock and simmer for another 10 minutes. 

  4. Remove the pan from heat and transfer the sachet to a blender. Purée it completely and strain it using a fine sieve.

  5. Return the pan to heat, adjust the seasonings, and add butter. Froth the pan's contents using a hand blender until the butter is emulsified and very foamy.

For the Spinach Ravioli Dough:

  1. Place the semolina flour in the bowl of an electric mixer. Make a well and add the whisked eggs, spinach puree, oil, and seasoning. 

  2. Attach the paddle and mix until a dough is formed. Continue mixing for at least 4 minutes in order to develop the gluten. 

  3. Make sure that the dough is lightly soft, elastic, and is nothing more than faintly damp to the touch. If the dough is wet, continue mixing and add the all-purpose flour. Do this until its texture has improved. 

  4. Remove the dough from the bowl then wrap it in plastic. Afterward, store it in the refrigerator to rest for at least 1 hour.

  5. Remove the dough from the refrigerator. Using a pasta machine, roll out the pieces of dough until they become very thin. Dust them with the all-purpose flour as much as possible to ensure it doesn’t stick to the machine.

  6. Lay the sheets out on a cutting board and using a large circular cutter, cut out 8 large disks (approximately 3-inches) to make the ravioli. As a tip, cut 4 of the disks 1 size bigger than the others so they can act as tops that need to be stretched down around the filling during assembly.

  7. Lastly, lay the disks on parchment paper and refrigerate.

For the Ravioli:

  1. Melt the butter with the oil in a small saucepot. Then add, season, and sweat the shallot, garlic, celery, and herbs.

  2. Add the tomalley and lobster and flame the mixture with cognac. After that, add and reduce the lobster stock. Stir it in brioche, adjust the seasoning, then remove it from heat and cool.

  3. Lay out the smaller 4 ravioli pasta disks. Divide the filling into 4 even parts and roll them into balls. 

  4. Place the balls in the middle of the pasta disks and brush the circumference with egg yolk. 

  5. Place the large 4 ravioli disks over the filling and stretch them down around the filling, Use a fork to press the circumferences of the disks together and seal the ravioli.

  6. Preheat a large pot of boiling salted water and gently add the ravioli. 

  7. After some time, turn down the water to a simmer and cook the ravioli for 3-4 minutes. Once you're done cooking, remove the ravioli from water, dry them, and serve.

  8. Plate the ravioli, drizzle them with lobster reduction, and spoon the saffron emulsion all around them. Lastly, garnish them with a drizzle of toasted pumpkin seed oil and chervil. Once you're done preparing your ravioli, serve them and enjoy!

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