Lobster-Ravioli-with-Saffron-Pomme

Lobster Ravioli with Saffron Pomme Purée Recipe

Ingredients
2 lobsters
PASTA DOUGH
135g of semolina flour
135g of type zero flour
180g of egg yolk
20g of egg white
1 pinch of salt
LOBSTER FILLING
100g of sea bream fillet
100g of mascarpone
chives to taste
lemon, zest and juice
lemon oil
salt to season
VEGETABLE STOCK
1 white onion, halved horizontally
2 cloves
2 carrots, peeled
1 button mushroom, white, cleaned
3 sticks of celery, tough outer parts removed
3l water
SEMI-SPHERE POTATOES WITH SAFFRON
3 medium potatoes, used also for potato cream 1g of saffron
salt to season
POTATO CREAM WITH SAFFRON
2 shallots, finely chopped
1 leek, finely chopped
lemon juice
1g of saffron
1 dash of milk
1 dash of cream
salt to season
FOIE GRAS CUBES FOR THE FILLING
1 foie gras escalope
TO FINISH THE LOBSTER CLAWS
lemon oil to season
fleur de sel to season
FOIE GRAS ESCALOPE
4 foie gras escalopes
fleur de sel to season
GARNISH
4 spinach leaves
extra virgin olive oil
fleur de sel to season
Start with the pasta dough mix all ingredients together until you get the right consistency.
Knead vigorously for at least 15 minutes, then wrap the dough in cling film and rest in the fridge for at least 2 hours
Preheat a steam oven to 100°C
Steam the lobster for 5 minutes, and the claws for 7 minutes.
For the filling, add the sea bream fillet to a saucepan and cover with water. Season with salt and a squeeze of lemon juice
Cook gently for 8–10 minutes until completely cooked through, then drain the water and chill the
bream in the fridge. When completely cold, chop finely to make a paste.
Gently remove the meat from the tails of the cooked lobster and finely chop, setting the claws to
one side for later. Add the mascarpone, chopped sea bream, chives, a few drops of lemon oil, lemon
zest and salt to the lobster meat and mix well to combine. Put the filling in a pastry bag.
For the vegetable broth, stud the halved onion with the cloves. Place the cold water in a large
saucepan and add all of the vegetables. Bring to the boil and cook over a low heat for 90 minutes,
then pass through a sieve and set aside – this makes a lot more than needed but any excess can be
frozen
Preheat a steam oven to 100°C
For the potatoes, wash well under cold water and make some semi-spheres with a melon baller.
Finely chop the trimmings for the potato cream and set aside. Place the semi-spheres in a vacuum
bag with a little vegetable stock, the saffron and salt. Steam for 9 minutes, then cool immediately
in a blast chiller or in iced water. Set aside
For the potato cream with saffron, cook the shallots and leeks in a small saucepan with a drizzle of
extra virgin olive oil. Add a ladle of vegetable stock and let the shallots soften. Add the finely
chopped potato trimmings to the pan, mix well and keep cooking in the stock with a dash of milk
and cream
Once the potatoes are soft, add the lemon juice and salt and blitz in a blender until you have a
smooth cream. Pass the sauce through a fine sieve and add the saffron, whisking vigorously until
the cream is a yellow golden colour. Keep the cream warm.
For the foie gras cubes, place a non-stick frying pan over a low heat until it is hot. Fry a foie gras
escalope until well-cooked on each side. Cool immediately and cut into small cubes – these will be
used for the filling. Keep the cubes in the fridge on a greaseproof paper sheet until ready to use.
To make the ravioli, roll out the dough with a machine or with a rolling pin until you obtain a very
thin dough sheet. Make some discs with a ring cutter. Add some lobster filling and a foie gras cube
on each disc. Close the ravioli like a pyramid.
Warm the shelled lobster claws gently in a small pan with the lemon oil and season with fleur de
sel.

aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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