Lobster Ravioli Recipe

If using whole lobster: remove meat from tail and claws, chop into small 1/4" pieces. Reserve shells for stock if desired. If using pre-cooked lobster, chop to same size.

In a bowl combine chopped lobster, ricotta, mascarpone, grated Parmesan, egg yolk, lemon zest, chopped chives, salt, black pepper and optional cayenne. Fold gently until evenly combined but still slightly chunky—do not purée. Taste and adjust seasoning. Chill in refrigerator while making pasta dough.

On a clean work surface, mound flour and semolina and make a well in center. Add eggs, olive oil and salt into well. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbsp extra flour; if too dry add a teaspoon of water.

Shape dough into a ball, wrap tightly in plastic and rest at room temperature for 30 minutes (or refrigerate up to 2 hours).

After resting, divide dough into 4 pieces. Keep covered. Roll each piece through a pasta machine or with a rolling pin into long thin sheets about 1.5–2 mm thick (use setting 6–7 on many machines). Lightly flour sheets to prevent sticking.

If using store-bought sheets, separate and dust with flour before filling.

Prepare an egg wash (beat 1 egg with 1 tsp water) and have a floured work surface ready. Lay one pasta sheet flat. Place teaspoon-sized mounds of lobster filling in rows, spacing about 1.5–2 inches apart.

Brush a little egg wash around filling mounds. Lay a second pasta sheet on top and press gently around each mound to seal out air. Use a ravioli cutter, knife or fluted pastry wheel to cut individual ravioli. Press edges firmly with a fork to ensure they are sealed. Transfer finished ravioli to a lightly floured tray or parchment; cover with a clean towel.

Optional: chill ravioli for 15–20 minutes to firm before cooking; this helps them keep shape.

In a heavy skillet over medium-low heat, melt 4 tbsp unsalted butter. Add finely minced shallot and cook gently until translucent, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

If you reserved lobster shells and want extra depth: add shells now and cook 1–2 minutes with shallot, then carefully add vodka and simmer to deglaze, scraping brown bits; reduce for 2–3 minutes. Remove shells and continue. If not using shells, proceed by adding tomato paste and cook 1 minute to caramelize slightly.

Add vodka to skillet, raise heat to medium, and simmer until reduced by about half (2–3 minutes). Carefully add seafood stock and simmer 2 minutes.

Reduce heat to low and whisk in heavy cream and remaining 2 tbsp butter, stirring until sauce is smooth. Add tomato paste if not added earlier, and simmer gently until slightly thickened, about 4–6 minutes. Season with salt, pepper and lemon juice. Keep sauce warm on very low heat but do not boil once cream is added.

If you want butter-poached lobster pieces in the sauce: heat a separate small sauté pan over low heat, melt 1–2 tbsp butter, add reserved chopped lobster meat and warm gently for 1–2 minutes until heated through (do not overcook). Add lobster to sauce at the end to keep tender.

Bring a large pot of salted water (about 1 tbsp salt per 4–5 liters) to a gentle boil. Reduce to a simmer so water is not violently agitated.

Carefully add 6–8 ravioli at a time (do not overcrowd). Fresh ravioli will cook quickly—about 2–4 minutes depending on thickness. They are done when they float and the pasta feels tender but still slightly firm. Use a slotted spoon or spider to transfer ravioli directly into the warm vodka sauce.

Gently toss ravioli in sauce to coat. If sauce is too thick, add 1–2 tbsp reserved pasta cooking water to loosen. Finish with an extra tablespoon of butter whisked in for shine, adjust seasoning, and stir in chopped parsley.

Serve immediately topped with freshly grated Parmesan and an extra sprinkle of chopped chives or parsley.