Feast of the Seven Fishes #6: Lobster and Shrimp Ravioli

by BiteSizedJonathan on December 25, 2012


Shrimp and Lobster Ravioli © 2012 Jonathan Meter

Making ravioli at home is something I’ve come to enjoy when I have time and am in the mood to spend a bunch of time in the kitchen. It’s definitely a project, especially if you don’t have a ton of space. But Jonathan and I have had some great afternoons making dough and rolling out ravs. Eating homemade ravioli is one of the most satisfying dinners I can think of.

These ravioli are made more complicated by the use of a live lobster. Buying and cooking a live lobster is not for the faint of heart! The first time I had to dismember a live lobster at work, I wore two pairs of gloves and used two sets of dish towels to do it. I was so freaked out by the process, I would cringe and completely spaz out while doing it. I was embarrassed for being such a wuss and didn’t want my co-workers to see how much of a baby I was being about it, so I’d get to work early so I could do the lobsters first, before anyone else was in the kitchen. I always felt such relief once all the claws and tails were sorted, and the poor lobster bodies were in the trash, still thrashing around a bit, wondering what had just happened to them.

I’ve come a long way since those days, and am pretty hardened now to the process of lobster killing. Watching my husband and family’s reaction to the way I callously pull apart a live lobster makes me laugh, and reminds me of those early days of learning how to cook.

So try these raviolis if you’re up for a fun project and deliciously delicate meal.

Ingredients:
(Serves 4)

For the Pasta:
2 whole eggs
2 cups 00 flour
1 tbsp water
1 tbsp olive oil
Small bunch of tarragon, chopped
Small bunch of parsley, chopped (reserve stems)

For the Ravioli Filling:
1 1 ¼ lb lobster
1 lb head-on shrimp
3 shallots, minced
1 small leek, white and light green parts diced
3 tbsp butter
1 clove garlic, zested

For the Broth:
Shrimp heads and shells
Lobster body (after you’ve removed claws and tail to cook for filling)
3 small carrots
1 large onion
Parsley
Thyme
2 bay leaves
2 quarts of cold water

What to do:

For the Pasta:

      1. First, make your pasta. Beat the eggs in a large bowl and add water, olive oil and chopped herbs.
      2. Slowly add in flour, stirring with a wooden spoon to combine. When dough starts toget really thick, turn out onto a clean surface and continue to add flour. Knead heartily until the dough bounces back fully when you press down into it with your thumb.
      3. Wrap dough in plastic and let rest in the fridge for at least 30 minutes.

For the Filling and Broth:

      1. In the meantime, dismember your lobster – remove claws and tail from body in a swift, twisting motion. Open the body up in half and remove the green guts and brains. Place in a pot with chopped carrots, onions and herbs for the broth.
      2. Remove the heads and shells from the shrimp and add to the broth pot as well. Cover with water – about 2 quarts, and set over high heat to bring to a boil. Once the stock has come up, lower the heat and simmer for about 1 hour.
      3. In the meantime, set a pot of water to boil for the lobster claws and tail and devein the shrimp. You’ll cook the tail and large lobster claw for 3 minutes in gently simmering water, and the smaller claw for about 2 minutes 45 seconds in the same water.
      4. When the shrimp are cleaned, you can poach them off in the cooking broth. Make sure you have a good spider or tongs to remove them with. They’ll take 2-3 minutes to cook.
      5. Dice the leeks and shallots, and zest the garlic. Chop the lobster and shrimp.
      6. In a small pot, melt the butter and sweat out the leeks and shallots until they are softened, then add the garlic and cook for one minute more. Remove from heat and mix in lobster and shrimp.
      7. To make the raviolis, roll out pasta using a pasta roller until the pasta is at its second finest setting.
      8. Place 1-tbsp mounds of filling two inces apart all the way down your sheet of pasta. Use a pastry brush to slightly moisten pasta around filling with water. Then place your second sheet of pasta on top of the first and press with your fingers all around the filling to seal the pasta together.
      9. Use a circle cutter to cut out raviolis.
      10. Strain broth and keep warm. Set a pot of water to boil, and cook ravioli for 1-2 minutes ujntil heated through. Serve with hot broth!

Makings raviolis © 2012 Jonathan Meter

© 2012 Jonathan and Jessica Meter

 

{ 4 comments… read them below or add one }

Oui, Chef December 27, 2012 at 9:29 am

Loving your feast dishes, and so good to see you both back blogging. Happy Holidays! – S

BiteSizedJessica December 27, 2012 at 1:14 pm

Thanks Steve! So glad you’re still checking up on us, happy holidays to you and your family!

Sneha January 11, 2013 at 6:00 pm

These look amazing and divine. will have to try them sometime. I love all your photos on the blog.

BiteSizedJessica January 14, 2013 at 11:34 pm

Thanks Sneha! So glad to hear you like the photographs!

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