Risotto and Pasta
Elegant Lobster Ravioli in Velvety Shellfish Bisque
Hand-folded egg pasta stuffed with a delicate brunoise of butter-poached lobster and citrus-scented mascarpone. Served in a rich, brandy-infused shellfish bisque that captures the pure essence of the sea.
- Prep
- 60 min
- Cook
- 45 min
- Serves
- 4
- Level
- Advanced
- Per serving
- 680 kcal
Method
Prepare the Pasta: Mound 00 flour and create a deep well. Add egg yolks and incorporate slowly from the center. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.
Create the Lobster Farce: Dice the cooked lobster meat into a fine brunoise (3mm cubes). In a chilled bowl, fold the lobster into the mascarpone. Incorporate lemon zest, minced chives, and a pinch of fine sea salt. Chill until firm.
Execute the Bisque Base: In a heavy-bottomed pot over high heat, sear lobster shells until red and fragrant. Add mirepoix and sweat until translucent. Add tomato paste and 'pincé' (cook until the paste turns a deep rust color). Deglaze with cognac and flambé. Cover with water just to submerge shells, simmer for 20 minutes, then strain through a fine chinois.
Finish the Sauce: Return the strained liquid to the heat and reduce by half. Add heavy cream and reduce until the sauce coats the back of a spoon (nappé consistency). Adjust seasoning with salt and a touch of cayenne. Keep warm (65°C/150°F).
Roll and Form Ravioli: Roll pasta dough to level 7 or 8 on a machine (translucent). Place 1-tablespoon mounds of filling 2 inches apart. Top with a second sheet, expel all air, and seal. Cut with a 2.5-inch fluted stamp.
Final Service: Cook ravioli in boiling salted water for 3 minutes. Drain and immediately transfer to the warm bisque. Finish with a 'monter au beurre' (whisking in cold butter) to emulsify the sauce before plating. Garnish with micro-chives.
Notes
To simplify, you can use high-quality store-bought wonton wrappers, but you will lose the distinct 'bite' and rich flavor of the egg-heavy 00 pasta dough.
Always expel the air from the ravioli before sealing; trapped air will expand in the boiling water and cause the pasta to burst.
For a true restaurant finish, use a handheld immersion blender to froth the bisque before pouring it over the ravioli to create a light, aerated texture.
Roast the shells in the oven at 400°F for 10 minutes before starting the bisque for a deeper, nuttier flavor profile.
