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

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.

Comments

Robert S.

2 stars July 1st, 2017

We loved the sauce but the mascarpone cheese made it too sweet. My opinion should be made with a savoury cheese like ricotta.
Kim R.

February 12th, 2014

I would like to make this for Valentine's Day...my question is do you cook the lobster meat before filling the ravioli? I have raw lobster tails. thanks!!
Ricardocuisine
February 12th, 2014

You can use your raw lobster tails for this recipe but the ravioli will have to be cooked 1 or 2 minutes longer.