Green Lobster Ravioli

Premium
Credit: Didier Loire
2
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Lobster Ravioli

Cook the lobsters in water seasoned with salt, dried fennel, and black pepper.

Allow 4 minutes’ cooking time for the tails and 5 for the claws. Shell the latter, making sure to remove all cartilage, then shell the tails. Set aside for 10 minutes.

Cut each lobster tail into 8 thick slices. Spread with lobster butter, and season with freshly ground pepper. Set the roe and creamy parts of the lobster aside.

Roll out the dough in a pasta machine, gradually lowering the setting down to 0.5 in order for the dough to keep its texture.

Divide the rolled out dough in two. Cover the second half with a cloth to avoid drying.

Place the lobster medallions on the first of the rolled out dough. Roll the second half through the pasta machine once more, and cover the first half with the second.

Pull the dough on each side and shape ravioli with a 2 inch (5 cm) wide cutter, making sure that some air remains inside, and pinch the sides by hand to seal them. Store the ravioli in a cool place on a pasta tamis.

Step 2: Roe Jus

Sauté the chopped lobster roe in a hot pan with a dab of butter, then mash with a fork until finely crushed.

Deglaze with some cognac, reduce slightly, and add the lobster stock. Lightly reduce and emulsify with the remaining lobster butter.

Flavor with a crushed basil leaf. Add a drizzle of olive oil, a dash of lemon juice, and freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse