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Fabian’s Lobster Ravioli, Northern Divine Caviar & Leeks

by Matthew Batey

Yield 6

Lobster Ravioli

  • 2 lobster tails – shelled and diced
  • 50ml butter
  • 3 shallots – brunoise
  • 2 garlic cloves – minced
  • 25ml tarragon – chopped fine
  • 25ml hives – sliced fine
  • 1 lemon – zested
  • 1 recipe scallop mousse – see below
  • salt
  • 1 recipe pasta dough – see below
  • 50ml melted butter
  • 40g Northern Divine Caviar


Creamed Leeks

  • 50g  butter
  • 4 hallots – brunoise
  • 500ml leeks – thinly sliced and washed
  • 100ml whipping cream    
  • 50g grated parmesan cheese

Method

  • Make up the pasta dough and let rest at room temperature.
  • Sauté the shallots and garlic in the butter. Remove from heat, add in the herbs and chill.
  • Combine the lobster, garnishes and the scallop mousse in a bowl to create the filling. Put into a piping bag.
  • Roll out the pasta dough into thin sheets. Use semolina as needed to stop the sheets from sticking together.
  • Lightly brush a sheet of pasta dough with the egg wash.
  • Place a small amount (1tbls) of the lobster filling onto the sheet of pasta – do not crowd. Place another sheet of pasta on top and carefully press around the mound of filling. Be sure to remove all air. Using a cutter, cut out the ravioli and check that the edges are sealed. Discard the excess pasta and repeat until all pasta and filling is used.
  • Store the ravioli on a sheet tray sprinkled with semolina – turn over every 30 minutes to stop the pasta from absorbing the extra semolina.
  • Bring a large pot of salted water to a boil.
  • Sauté the shallots and leeks in the whole butter slowly until nearly soft. Add in the cream. Reduce by half. Finish with the cheese and let stand.
  • Cook the pasta in the salted water at a simmer for 3-4 minutes until they float and the pasta is al dente.
  • Carefully remove with a skimmer and toss into some melted butter. Toss and check seasoning.
  • Serve the ravioli on the leeks and garnish with the caviar.

Pasta Dough

  • 75g  semolina
  • 180g  hard flour
  • 1ts  salt
  • 30ml  olive oil
  • 2 whole eggs – beaten

Method

  • Mix semolina, flour and salt together on a clean, flat surface.
  • Make a well in the flour mixture and add the olive oil and eggs to it.
  • Mix well and then kneed for 15 minutes.
  • Cover and let rest for 20 minutes.

Scallop Mousse

  • 6 large scallops (U-6)
  • 50ml whipping cream
  • 20ml melted butter
  • 1 egg – separated, keep both the yolk and white
  • salt to taste

Method

  • Chill the bowl and blade of your food processor in the freezer.
  • Puree the scallops in the food processor until they form a ball. Stop and scrape down the bowl, add the egg white. Resume the process until the ball forms again. Stop the machine.
  • Scrape the bowl down, turn it on and add the yolk, and slowly pour in the cream as the machine is running.
  • Add the melted butter. Check for seasoning. Reserve and refrigerate
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