Lobster Ravioli

My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.

For Lobster and Mascarpone Filling

note: 1 tbsp extra virgin olive oil

note: 1 tbsp unsalted butter

note: 2 shallots, finely chopped

note: 1 lb lobster meat, cooked & chopped

note: 2 tbsp brandy

note: ¼ cup white wine

note: salt and pepper to taste

note: pinch nutmeg, freshly grated

note: 8 oz mascarpone cheese

note: ½ lightly-beaten egg

note: 2 tbsp basil, chopped

Sauce

1 cup (250 ml) shallots, thinly slice

2 cups (500 ml) lobster shell pieces

1 tablespoon (15 ml) tomato paste

note:

1 pinch saffron

note:

1 cup (250 ml) white wine

note:

⅔ cup (150 ml) cold butter, cubed

note:

Salt and pepper

Make Filling

1. Heat butter and extra virgin olive oil in a sauté pan. Sweat shallots until soft and translucent, about 2 minutes

2. Add lobster meat until just warmed through. Add brandy and Sauvignon Blanc, stir, then remove from heat. Season with salt & pepper, and allow to cool

3. Mix in mascarpone cheese with the egg, and chopped basil. Season again with salt & pepper

Sauce

3. 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.

4. 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.

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