From our friends at Cafe Lido, a delicious recipe that will have all of your dinner guests wanting more. This recipe produces enough ravioli for 4 people.
For the pasta dough:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
For the ravioli filling:
1lb Bermuda spiny lobster meat
1 thyme sprig
A dash of brandy
A dash of white wine
For the lobster reduction:
1 celery stick
A dash of white wine
For the garnish:
16 grape tomatoes
1 clove garlic
4 basil leaves
For the dough, use an electric mixer fitted with a dough hook to combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoon of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. When ready, work it with a pasta machine or a rolling pin to sheets 2mm thick.
For the ravioli filling, chop the lobster meat and sauté in butter, thyme and parsley. Add the chopped shallot; pour a dash of Brandy and a dash of white wine. Let the liquid reduce for 5 minutes and set aside.
When the filling is cold, start making the ravioli of the favorite shape.
For the lobster reduction, put the lobster heads in a very hot preheated oven to roast for about 15 minutes. In the meantime, sauté carrots, leeks and onions roughly chopped in a pot with olive oil. Add the lobster heads, a dash of white wine and cover the heads with water. Let it reduce by at least 70%. The result is a very intense flavored and thick lobster sauce.
For the garnish, put the grape tomatoes, crushed garlic, a drizzle of olive oil, salt and pepper in a pan. Roast in the oven for about 20 minutes. Cut the lemon zest in a very fine julienne and blanch it in boiling water to get rid of the bitterness.
When everything is ready, cook the ravioli in salted boiling water for 4 minutes. Strain them and toss them in a little bit of melted butter. Arrange them in a plate; pour over the lobster reduction, the grape tomatoes, lemon zest and some basil leaves cut in a very fine julienne. Finish with some grinded black peppercorn and chopped parsley.