Lobster Ravioli with a Bisque Sauce…… Ravioli di Aragosta con Salsa Bisque
August 7, 2013
In a bisque the shell of the seafood is the star of the ingredients, giving substance and flavour to the basic sauce. So here is my little spin on a classic lobster bisque!
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 10
SO LET'S GET STARTED- it looks like a lot to do, and it's rather simple!
Firstly remove the cooked lobster meat from the shell- roughly chop and reserve.
Smash the shell into small pieces with a heavy object (a pan) or rolling pin.
Make your pasta dough and chill- (see the pasta masterclass)- http://www.heartkitchen.co.uk/recipe/pasta-masterclass/ -IT'S QUICK AND EASY! as a delicious starter; to make 4/5 ravioli each use 600 grams pasta dough.
Heat a dollop of butter in a pan and sauté the onion, carrot, celery, garlic, tarragon, bay leaf, thyme and parsley gently together until softened. Sauté with the lid on- we are not looking to colour- just to soften. Stir in the tomato puree, chilli powder, crushed shells, wine & brandy- Add fire to your pan to burn off the alcohol! Pour in the water, cover and bring the sauce to the boil. Simmer for 40 minutes with the lid cracked open a little and then strain well.
Melt the remaining butter in a clean pan and stir in the flour gently, cook out for 5 mins, gradually add the strained lobster infused sauce to it, whisking as you go.....Roll out your sheets of pasta dough on a well floured surface - Visit making ravioli recipe.
In a small pan add your reserved lobster meat and add a small amount of your sauce to bind - not too saucy- just to coat the meat! .......... fill your ravioli parcels.....
OK- ready to move into salted boiling water, add your ravioli gently and cook for 3-5 minutes. Heat the remaining sauce add the cream and season to taste. Add the cooked ravioli to the pan of sauce and serve immediately!
BEAUTIFULLY "ABSO DELIC"........FANTASTICO !!!!!