Lobster Ravioli in Garlic Butter Sauce
Paper thin pasta filled with succulent lobster, swimming in butter.
- Two – 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces
- 25g fresh root ginger
- Lemon juice
- Pinch of cayenne pepper
- 1 egg
- Sea Salt
For the Pasta Dough:
- 2 1/2 cups all-purpose unbleached flour
- 4 Eggs
For The Sauce:
- 60ml vegetable stock
- 1 knob of butter
- 20ml sherry vinegar
- 5 ml soy sauce
- OR Classic – (combine) 5 to 10 garlic pods diced in grape seed oil.( or your preferred oil) with 3- 6 tablespoons of clarified butter.
1.Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar. SAUCE #2: We used a red curry sauce from the freezer. It was excellent. Simple melted butter works well too. Or SAUCE #3: combine butter, oil and garlic. The proportions are to your palate.
2. Bring a large pan of water to the boil. Blanch the tail in the boiling water for 10 seconds (and the pincers for 15 seconds-if you are using them). Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.
3). NEXT, make the raveoli ( open the package of wontons) combine the lobster with cooked salmon, if you like ( Chef Ramsay’s version). You may add an egg to bind the meat. Spoon in the lobster on your ravioli. Baste edges with water and pinch together. I double seal by pressing the glass rim on top of the raveoli. It makes fast work of it. Pre-made wonton squares are ideal. Cook filled raveoli in boiling water until they rise to the top. Plate, sauce it up and serve hot. ( 3-6 per person). YUM!
2 out of 3 diner guests agreed the curry ravioli was tops! Find Bobby Fley’s curry raveoli …if its online. We did taste it once..Double yum!❤