- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 55 minutes
- Effort: hard
- 2 whole cooked lobster
- 2 tsp chives, chopped
- 1 tsp tarragon, chopped
- squeeze of lemon juice
- cayenne pepper
- 300 g salmon and scallop mousse, (see below)
- 400-450g fresh pasta dough
- eggs, beaten for brushing
For the salmon and scallop mousse:
- 150 g scallops
- 250 g salmon, skin and bone removed
- cayenne pepper
- 1 egg white
- 600 ml double cream
- juice of ½ lemons
For the lobster sauce:
- 1 onion, chopped
- 1 carrot, sliced
- 1 stick celery
- 1 large head garlic, sliced
- 1 tbsp tomato purée
- 100 ml brandy
- 450-600ml chicken stock
- 150 ml dry white wine
- 150 ml double cream
Tips and Suggestions
When extracting cooked lobster meat from the shell, discard the inedible gills and the head sac (stomach) which lies between the eyes. Remove the intestinal vein from the tail.
1. Reserving the lobster shells for the sauce, extract the lobster meat as follows: Snap off the legs, break them apart and remove the slivers of flesh with a skewer. Break off the claws, carefully crack the claw shells with a mallet and remove the flesh. Place the lobsters on their backs. Using a large heavy knife, cut lengthways along each side of the bony covering that protects the underside. Remove the covering and prize the flesh free. Discard the inedible gills and head sac or stomach which lies between the eyes. Remove the intestinal vein from the tail.
2. Cut the meat into 2cm cubes and put in a bowl. Add the chives, tarragon, brandy, lemon juice, cayenne and salt to taste. Leave to marinate in the fridge for 30 minutes.
3. While the lobster is marinating, make the mousse. Blend the scallops and salmon in a food processor until smooth. Add salt to taste, cayenne pepper and the egg white, and blend briefly again. Slowly add the cream and blend until thoroughly mixed. Add the lemon juice. Transfer to a bowl and chill.
4. Preheat the oven to 190°C/gas 5.
5. To make the sauce, place the reserved lobster shells in a small roasting pan. Roast in the preheated oven for 10 minutes then add the onion, carrot, celery and garlic and roast for 10 minutes more. Stir in the tomato purée and cook for a further 5 minutes.
6. Transfer the pan to the hob. Stir in the brandy and white wine. Cook over medium heat for a few minutes until reduced.
7. Add enough chicken stock to cover and then reduce to a quarter of its volume.
8. Finally stir in the cream and reduce until the sauce coats the back of a spoon. Strain through a sieve into a saucepan and set aside.
9. Drain the lobster meat, put in a bowl and bind with 300g of the mousse.
10. Bring a large saucepan of salted water to the boil.
11. Roll out the pasta very thinly, either by hand or using a pasta machine. Place on a floured surface. Slice into eight 10cm squares and brush the surface with beaten egg.
12. Place a 7.5cm diameter pastry cutter in the centre of a square and pile the lobster mixture into it. Remove the cutter, place a second pasta square on top, egg side facing down, and press down well around the mixture to seal the edges. Repeat with the remaining squares.
13. Drop the ravioli into the boiling water. Reduce the heat to a moderate simmer and cook for 8 minutes.
14. Gently reheat the sauce.
15. Using a perforated spoon, carefully remove from the ravioli from the pan, taking care not to break them. Place on warmed serving plates and serve with the sauce.
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