Lobster ravioli

 


Lobster ravioli

Ingredients

Colorful ravioli dough

Fresh herbs and flowers

Ravioli stuffing and parsnip purée

2 lobsters

4 parsnips

250 g milk, butter

1 vegetable stock cube

500 g water

1 handful of hazelnuts

30 g of fluid cream

Lobster cooking broth

2 vegetable stock cubes

2 star anise

Zest of an orange

Zest of a lemon

1 tsp peppercorns

1 tsp coriander seeds

3 small dry bird peppers

Ravioli broth

1 can lobster bisque

1 clove of garlic

1 sprig of thyme, rosemary, bay leaf

Chili pepper

Cognac

1 carrot

LOBSTER
Cook the lobsters for 12 minutes in boiling water with all the ingredients. Peel the lobsters and save the carcasses for the broth. Cut the body of the lobster into sections.

RAVIOLI STUFFING AND PARSNIP
PURÉE Cut a parsnip into brunoise and cook for 1 minute in boiling water. Roast the hazelnuts, crush and add to the brunoise, with the meat of the lobster claws. Fry in butter, salt and pepper. Cook 3 parsnips in milk and water with 1 vegetable stock and blend to obtain a puree. Add salt, butter and cream.


RAVIOLI BROTH Put all the elements to sweat in a saucepan with the lobster carcasses and flambé with cognac. Moisten with the vegetable stock and reduce by half. Strain through a sieve.

FINISHING & PRESENTATION
Roll out the ravioli dough to a thickness of 4 mm and place 4 piles of filling. Glue a second dough on top and make a cookie cutter. Cook for 3 minutes in boiling salted water.

Place the ravioli on a plate, arrange the lobster pieces around it. Add the mashed potatoes and pour in the ravioli broth. Garnish with herbs and flowers.

 

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