Saffron Lobster Ravioli with...Saffron Lobster Ravioli with Fennel Pollen and Bisque Emulsion

An exquisite, elevated Italian classic featuring delicate saffron-infused pasta filled with sweet lobster and mascarpone, finished with a velvety, cognac-laced lobster bisque emulsion.

Ingredients

Cooking Instructions

1. 01

   Make the dough: Mound the Tipo 00 flour on a clean work surface, create a well in the center, and add the egg yolks and the steeped saffron liquid. Gradually incorporate the flour into the wet ingredients, then knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 30 minutes.

2. 02

   Prepare the filling: In a medium bowl, gently fold together the chopped lobster meat, mascarpone, lemon zest, and minced chives. Season to taste with sea salt and white pepper. Transfer to a piping bag and refrigerate until needed.

3. 03

   Create the bisque base: In a medium saucepan, heat a splash of olive oil over high heat. Sear the lobster shells until bright red and fragrant. Add the shallots and garlic, cooking until translucent. Stir in the tomato paste and caramelize for 1 minute.

4. 04

   Deglaze the pan: Pour in the cognac and carefully flame it to burn off the alcohol. Once the flame subsides, add the white wine and reduce by half. Add 300ml of water, bring to a simmer, and let reduce by half again (about 15 minutes). Strain through a fine-mesh chinois, pressing on the solids, and return the liquid to a clean pan.

5. 05

   Finish the emulsion: Add the heavy cream to the strained lobster stock and simmer gently for 5 minutes. Off the heat, vigorously whisk in the cold cubed butter one piece at a time to create a glossy, aerated emulsion. Keep warm.

6. 06

   Roll the pasta: Cut the rested dough into pieces. Using a pasta machine, roll the dough thin, down to the second-to-last setting. Cut into wide sheets.

7. 07

   Assemble the ravioli: Pipe mounds of the lobster filling onto a pasta sheet, spaced 5cm apart. Lightly brush around the filling with water, drape a second sheet of pasta over, and press firmly to expel any trapped air. Cut with a fluted round cutter and place on a tray dusted with semolina flour.

8. 08

   Cook the pasta: Bring a large pot of salted water to a gentle simmer. Cook the ravioli for 2 to 3 minutes until they float and are tender (al dente). Drain carefully using a slotted spoon.

9. 09

   Plate the dish: Froth the warm bisque emulsion using an immersion blender. Pool a generous spoonful of the emulsion onto the base of warm plates. Arrange the ravioli on top, dust with wild fennel pollen, and garnish with micro basil leaves.