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Restaurants›Shore Grill And Grotto›Lobster Ravioli Recipe

Lobster Ravioli Recipe

Name: Shore Grill And Grottos LOBSTER RAVIOLI Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 oz fresh or frozen lobster meat; 1 cup ricotta cheese (whole-milk); 1 tbs Parmesan cheese, finely grated; 2 tbs mascarpone (optional, for creaminess); 1 unit egg yolk; 1 tbs shallot, very finely minced; 1 tbs fresh chives, finely chopped; 1 tsp lemon zest; 1 tsp freshly ground black pepper; 1 tsp fine sea salt; 12 unit fresh egg pasta sheets or store-bought wonton/round ravioli wrappers; 6 tbs unsalted butter; 2 tbs shallots, finely minced; 2 tbs fresh lemon juice; 1 tsp lemon zest; 2 tbs dry white wine or seafood stock (optional); 2 tbs heavy cream (optional, for silkier sauce); 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh parsley, chopped; 1 tsp olive oil (for searing lobster if using raw chunks); 6 cups salted water for boiling (or salted pasta water); 1 tbs coarse salt for pasta water; 2 tbs grated Parmesan to serve

Inspired by Shore Grill And Grotto

Time1h

Serves4

WITH BUTTER LEMON SHALLOTS ZEST

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Ingredients

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Ravioli (fresh or store-bought filling)

10 oz fresh or frozen lobster meat

1 cup ricotta cheese (whole-milk)

1 tbs Parmesan cheese, finely grated

2 tbs mascarpone (optional, for creaminess)

1 unit egg yolk

1 tbs shallot, very finely minced

1 tbs fresh chives, finely chopped

1 tsp Lemon zest

1 tsp freshly ground black pepper

1 tsp fine sea salt

12 unit fresh egg pasta sheets or store-bought wonton/round ravioli wrappers

Butter Lemon Shallot Sauce

6 tbs Unsalted butter

2 tbs shallots, finely minced

2 tbs fresh lemon juice

1 tsp Lemon zest

2 tbs dry white wine or seafood stock (optional)

2 tbs heavy cream (optional, for silkier sauce)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbs Fresh parsley, chopped

Finishing & Cooking

1 tsp olive oil (for searing lobster if using raw chunks)

6 cups salted water for boiling (or salted pasta water)

1 tbs coarse salt for pasta water

2 tbs grated Parmesan to serve

Method

Ravioli Filling & Assembly

Prepare lobster

If using cooked lobster meat, chop into 1/4-inch pieces. If using raw fresh lobster chunks, heat 1 tsp olive oil in a skillet over medium-high, sear lobster pieces 45–60 seconds just until opaque, then remove and cool. Reserve juices for sauce if desired.

Combine filling

In a mixing bowl, gently fold together the chopped lobster meat, ricotta, Parmesan, mascarpone (if using), egg yolk, 1 tablespoon finely minced shallot, 1 tablespoon chopped chives, 1 tsp lemon zest, 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning carefully; the filling should be well-seasoned but not overly wet.

Portion filling

If using pasta sheets: lay a sheet on a lightly floured surface, place teaspoon-sized mounds (about 1 tbs or 15 g) of filling spaced about 1 1/2–2 inches apart. Brush a little water or beaten egg around each mound, lay a second sheet over the top, press gently to seal and remove air pockets, then cut into individual ravioli with a cutter or knife. If using pre-made wrappers: place ~1 tbs filling in center of wrapper, brush edges with water/egg, fold/seal and crimp edges to form 12 ravioli. Place finished ravioli on a lightly floured tray, covered with a towel, until ready to cook.

Butter Lemon Shallot Sauce

Cook shallots

In a sauté pan over medium heat, melt 2 tablespoons of the butter. Add the remaining 1 tablespoon finely minced shallot and sauté gently until translucent but not browned, about 1–2 minutes.

Deglaze & reduce

Add the white wine or seafood stock (2 tbs) to deglaze the pan if you reserved lobster juices; scrape any browned bits. Let it reduce for about 1 minute until slightly syrupy.

Finish sauce

Lower the heat to low, add the remaining 4 tablespoons butter in pieces, stirring to emulsify after each addition so the butter forms a glossy sauce. Stir in 2 tablespoons lemon juice and 1 tsp lemon zest. If using, whisk in 2 tbs heavy cream for a silkier sauce. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Keep warm on very low heat—do not boil.

Cook & Combine

Boil ravioli

Bring 6 cups of salted water (1 tbsp salt) to a gentle rolling boil. Carefully add ravioli in batches so they have room. Cook fresh ravioli 3–4 minutes (or until they float and the pasta is tender). Frozen ravioli may take 4–6 minutes. Use a slotted spoon or spider to transfer cooked ravioli directly into the warm sauce, allowing a bit of pasta water to come with them.

Toss in sauce

Over low heat, gently toss the ravioli in the butter lemon shallot sauce for 30–60 seconds so they are coated and the flavors meld. If the sauce seems tight, add 1–2 tablespoons of reserved pasta cooking water to loosen and create a silky finish. Taste and adjust seasoning.

Plate & finish

Divide ravioli among warm plates. Spoon remaining sauce over each portion. Garnish with chopped fresh parsley, additional lemon zest to taste, and 2 tablespoons grated Parmesan divided among plates. Serve immediately.