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Raviolis in a lobster bisque with asparagus 'tagliatelle' Recipe

Hand made lobster ravioli served in a lobster bisque and asparagus tagliatelle

  • Preparation
    1hr
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(11 votes) 4.4/5
Ingredients
Pour people
  • American lobster 500g : 2 whole
  • Garlic clove(s) : 2 whole
  • Green asparagus : 0.5 bunch
  • Thyme sprig(s) : 1 whole
  • Onion(s) : 0.5 whole
  • Tarragon : 0.25 bunch
  • Shallot(s) : 0.5 whole
  • Sheet(s) of ravioli paste : 12 whole
  • Cognac : 50 ml
  • Egg yolk(s) : 2 whole
  • Double cream : 100 ml
  • Freshly ground black pepper : 6 Turn
  • Fine salt : 6 pinch(es)
  • Sundried tomato puree : 30 g
  • Olive oil : 100 ml
Method
  • ETAPE 1

    Prepare the lobster: remove the claws and tails.

  • ETAPE 2

    Carefully remove the tails from the shells, taking care not to damage the flesh. Keep the shells and set aside.

  • ETAPE 3

    Cook the claws in boiling water for 6 mins. Once cooked, crack the claws and then break into small pieces in order to be able to remove the flesh.

  • ETAPE 4

    Peel and finely slice the onion and the shallot.

  • ETAPE 5

    Saute the lobster shell in a splash of olive oil in a hot pan for 10 mins.

  • ETAPE 6

    Then add the onion, shallot, thyme and garlic and cook for 3 mins until caramelised.

  • ETAPE 7

    Add the tomato puree, mix in well and cook for 2 mins.

  • ETAPE 8

    Flambe with the cognac.

  • ETAPE 9

    Cover with water and cook for 20 mins.

  • ETAPE 10

    Strain the liquid and then reduce by half.

  • ETAPE 11

    Add the double cream and bring back to the boil. Set aside.

  • ETAPE 12

    Prepare the asparagus 'tagliatelle' and the raviolis: Thinly slice the asparagus and marinate in olive oil.

  • ETAPE 13

    Place a medallion of lobster and a tarragon leaf on each sheet of pasta.

  • ETAPE 14

    Season and place another pasta square on top.

  • ETAPE 15

    Seal by brushing with a little beaten egg yolk and pressing the edges together.

  • ETAPE 16

    Simmer the raviolis in boiling water for 2 mins.

  • ETAPE 17

    Arrange the lobster claws in deep plates and place 2 raviolis on top, pour over the bisque and top with the asparagus 'tagliatelle'.

  • ETAPE 18

    Serve immediately.

Chef's tip

«If using lighter, Chinese ravioli/dumpling sheets bear in mind that they often cook faster than Italian pasta.»

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