Lobster Ravioli with Lobster Butter Sauce

Name: Lobster Ravioli with Lobster Butter Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2 main dishes or 4 appetizers
Ingredients: 1 cup (250 ml) lobster meat, diced; 1/2 cup (125 ml) mascarpone cheese; 1/2 teaspoon (2.5 ml) grated lemon zest; 32 wonton wrappers, thawed; 1 cup (250 ml) shallots, thinly sliced; 2 cups (500 ml) lobster shell pieces; 1 tablespoon (15 ml) tomato paste; 1 pinch saffron; 1 cup (250 ml) white wine; 2/3 cup (150 ml) cold butter, cubed; Salt and pepper

5 stars (71) Rate this recipe

Preparation 40 MIN

Cooking 20 MIN
Makes 2 main dishes or 4 appetizers

Ingredients
Preparation

Ingredients

Ravioli

1 cup (250 ml) lobster meat, diced
1/2 cup (125 ml) mascarpone cheese
1/2 teaspoon (2.5 ml) grated lemon zest
32 wonton wrappers, thawed

Sauce

1 cup (250 ml) shallots, thinly sliced
2 cups (500 ml) lobster shell pieces
1 tablespoon (15 ml) tomato paste
1 pinch saffron
1 cup (250 ml) white wine
2/3 cup (150 ml) cold butter, cubed
Salt and pepper

Preparation

Ravioli

In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.
On a work surface, lay eight squares of dough at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients. Place on a baking sheet lined with parchment paper. Cover and refrigerate.

Sauce

In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 30 ml (2 tablespoons) of butter. Deglaze with the wine and bring to a boil. Remove from the heat and let steep for 5 minutes. Strain. Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
Bring the cooking juices to a boil and reduce until about 60 ml (¼ cup) of sauce remain. Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning. If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.
Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with pepper.