Eclipse Lobster Ravioli Recipe

Prepare filling

In a medium bowl combine chopped lobster meat, ricotta, grated parmesan, egg yolk, chopped parsley, lemon zest, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Mix until homogeneous but not overly smooth — leave some texture. Taste and adjust seasoning.

Assemble ravioli

Lightly dust a work surface with 2 tablespoons flour. Lay out one pasta sheet. Spoon level tablespoons of filling spaced about 2 inches apart across the sheet. Brush a little water or beaten egg around the filling mounds to help seal. Lay a second pasta sheet on top, pressing gently to expel air and seal around each mound. Use a ravioli cutter or sharp knife to cut individual pieces, pressing edges firmly (use a fork to crimp if desired). Repeat until all filling and sheets are used. Place finished ravioli on a lightly floured tray and refrigerate for 15–20 minutes to set while you prepare the sauce.

Cook ravioli

Bring a large pot of salted water to a gentle boil (about 1 tbsp salt per 4 liters). Drop ravioli in batches (do not overcrowd) and cook for 3–4 minutes for fresh pasta or until they float and are tender. Use a slotted spoon to transfer to a warm serving plate or into the sauce (see below). Reserve 1/2 cup pasta cooking water.

Sauté aromatics

In a wide skillet over medium heat melt 2 tablespoons butter with 1 tablespoon olive oil. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Deglaze and reduce

Pour in 1/2 cup dry sherry to deglaze the pan, scraping any bits from the bottom. Allow sherry to simmer and reduce by about half (2–3 minutes) to concentrate flavor.

Build sauce

Add diced seeded tomato and simmer 2 minutes. Reduce heat to low and stir in 1 cup heavy cream. Bring to a gentle simmer, stirring, then add 1/4 cup julienned fresh basil, 1/4 tsp Old Bay seasoning, 3/4 tsp salt and 1/4 tsp black pepper. Let the sauce simmer gently to thicken for 3–4 minutes. If the sauce becomes too thick, loosen with up to 1/4 cup reserved pasta water.

Finish sauce

Whisk in 2 tablespoons softened butter and 2 tablespoons grated parmesan off heat to create a glossy emulsion. Stir in 1 teaspoon lemon juice and adjust seasoning to taste.

Season shrimp and crab

Pat shrimp dry and season with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp paprika. Keep crab meat chilled until ready to finish; gently fold crab into the warm sauce at the end to heat through and retain lumps.

Sauté shrimp

In a separate skillet heat 1 tablespoon olive oil over medium-high heat until shimmering. Add seasoned shrimp in a single layer and sauté 1.5–2 minutes per side until just cooked through and opaque. Remove from heat and set aside.

Combine seafood in sauce

Add the reserved sautéed shrimp and 1/2 cup lump crab meat into the sherry cream sauce just before serving. Gently fold to warm through for 1 minute — avoid vigorous stirring so crab lumps remain intact.

Plate 4–6 ravioli per serving on warmed plates. Spoon the sherry cream sauce with shrimp and crab over the ravioli, ensuring an even distribution of tomato and basil. Drizzle a teaspoon of extra virgin olive oil and sprinkle the remaining 2 tablespoons grated parmesan over each plate.

Garnish with a small handful (about 1 tablespoon) of microgreens or baby basil per plate and finish with a light crack of black pepper. Serve immediately.