Lobster Newburg Ravioli Recipe

Prepare filling

In a medium bowl combine chopped cooked lobster (12 oz), ricotta (1 cup), mascarpone (2 tbs), grated Parmesan (1 tbs), egg yolk (1), lemon zest (1 tsp), chopped chives (1 tbs), salt (1 tsp) and black pepper (1/2 tsp). Mix gently until evenly combined but still slightly chunky. Cover and chill 15–20 minutes to firm slightly for easier handling.

Assemble ravioli

Lightly dust a work surface with flour (2 tbs). Lay out pasta sheets and place rounded teaspoons (or a small cookie scoop) of filling about 1.5 inches apart. Brush a little water or beaten egg along edges and between mounds. Lay a second sheet over the top and press around each mound to seal, expelling air. Cut into individual ravioli with a pasta wheel or knife, crimping edges to ensure a tight seal. Make about 12 ravioli total. Place on a lightly floured tray and chill 10 minutes before cooking.

Preheat a grill or grill pan over medium-high heat. Toss trimmed asparagus (12 spears) with olive oil (1 tbs), salt (1/2 tsp) and pepper (1/4 tsp). Grill 2–4 minutes per side until charred in spots and tender-crisp. Transfer to a platter and keep warm; squeeze lemon wedges over just before serving.

Cook aromatics and deglaze

In a medium skillet over medium heat melt butter (4 tbs). Add minced shallot (1) and cook 2–3 minutes until softened and translucent but not browned. Pour in sherry (3/4 cup) and increase heat to medium-high; let it reduce by about half (3–4 minutes) to concentrate flavor and burn off alcohol.

Add stock and cream

Add stock (1/2 cup) and simmer 1–2 minutes. Reduce heat to low and stir in heavy cream (1 cup). Simmer gently until the sauce begins to thicken slightly, about 3–4 minutes.

Temper egg yolks and finish sauce

In a small bowl whisk egg yolks (2) with lemon juice (1 tsp). Ladle 2–3 tablespoons of the warm cream sauce into the yolks while whisking constantly to temper. Then slowly whisk tempered yolks back into the saucepan. Stir constantly over low heat until sauce thickens to coat the back of a spoon, about 1–2 minutes; do not boil or the eggs will curdle. Season with cayenne (1/8 tsp), salt (1/2 tsp) and black pepper (1/4 tsp).

Add lobster

Stir in the optional warmed lobster (4 oz) or fold in the reserved pieces of chopped lobster from the filling if desired. Heat just until lobster is warmed through (30–60 seconds). Finish by whisking in 1 tbs unsalted butter for gloss and adjust seasoning to taste.

Bring a large pot of salted water to a gentle boil. Add ravioli (about 12) and cook 3–4 minutes for fresh pasta (or until they float and the pasta is tender). Gently lift with a slotted spoon into the warm Newburg sauce, or remove to a plate and spoon sauce over each portion. If sauce needs thinning, add 1–2 tbs reserved pasta cooking water.

Plate: Spoon a shallow pool of Newburg sauce on each plate. Nestle 4 ravioli per serving into the sauce (for 3 servings). Arrange grilled asparagus alongside. Garnish with chopped chives (1 tbs) and a light dusting of grated Parmesan (2 tbs) if desired. Serve immediately with lemon wedges.