Summary

Ingredients

For the fund:

• 1 lobster cooked from the carcass:
• 750 ml lobster stock, see my recipe in the database
• 250 g fish fillet (s), white, from a lean fish e.. sole, plaice
• 50 g leek, cut brunoise
• 50 g celery, cut brunoise
• 50 g carrot (s), cut brunoise
• 1 shallot (s), cut brunoise
• 2 sprigs thyme
• 1 bay leaf
• 3 egg whites
• salt and pepper

For the pasta:

• 100 g flour
• 25 g durum wheat semolina
• 1 egg (s)
• 1 egg yolk
• 2 pinch (s) salt
• 1 dash olive oil
• flour for rolling

For the filling:

• Lobster meat from the tail, cut into tartare

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Instructions

1. First cook the lobster stock as described in the recipe of the same name. You can choose between 3 types of lobster, namely fresh and live, deep-frozen and already cooked or so-called high pressure lobster, which is killed by high pressure and can therefore be bought frozen in the raw state. The cooked, deep-frozen one is the worst choice, but the recipe works with that too. Unfortunately, the cooked lobster meat is often overcooked and a bit tough. You have to kill the living lobster yourself and no layman will do that with a skilful knife cut. So the animal comes into the boiling water and is also cooked. But you can determine this cooking process yourself in order not to get tough meat. With high pressure this work is done for you and you get a really fresh lobster whose raw meat is easy to release.
2. The ravioli filling is made from the lobster meat by cutting the meat into small pieces like tartare, lightly salting it and forming it into 1 cm small balls. These then form the content of the ravioli.
3. For the ravioli, knead a smooth dough from the dough ingredients and wrap it in foil for at least 30 minutes.
4. To clarify the lobster stock, all the necessary ingredients from the fish fillet are mixed relatively cold. They are placed in a sufficiently large saucepan on top of the lobster stock, which is also cold and finely defatted beforehand. Now everything is brought to a boil and the mass is mixed well with a whisk. When everything is boiling, reduce the temperature so that nothing can burn and the mixture just simmers. After 45 minutes, line a sieve with a clean, white tea towel without any imprints and strain the soup. The resulting consommé should now be perfectly clear. Season again with salt and pepper.
5. Roll out the dough for the ravioli into 2 thin sheets of dough. After the lobster balls have been distributed evenly in the middle of one sheet of dough, the other is placed on top, pressed around the balls and the ravioli cut out with a mold of your choice. You need 3 - 4 small ravioli per serving, which you then set aside.
6. Briefly cook the ravioli in salted water in an extra saucepan and add to the hot consommé with a ladle, serve immediately.