Ingredients
2 spiny lobster tails, cut the tails in half lengthwise
2 tablespoons butter
1 teaspoon lemongrass, remove exterior leaves, remove light green top, chop very fine
1 tablespoon peeled ginger, chopped fine
2 tablespoons shallots, sliced thin
2 garlic cloves, minced
2 tablespoon mascarpone
Fresh pasta sheets
1 egg whisked with 1 tablespoon water
Butter
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Instructions
Heat the butter in a sauté pan over medium low heat, season the lobster meat and place the meat side down in the pan, cook for about 4 minutes. Flip lobster over and cook shell side down for about 4 more minutes, spooning some of the butter over the lobster a few times during cooking.
Remove the lobster from the pan, save the butter in the pan and set aside.
Allow the lobster to cool at room temperature, remove the meat from the lobster, discard the shell and chop the lobster meat roughly.
Heat the pan with the butter again over medium low heat, add the lemongrass, ginger, shallot and garlic until soft but not browned. Season with salt and pepper, set aside and allow to cool completely. In a small bowl, add the cooked shallot mixture to the lobster meat. Mix in the mascarpone and combine well. Allow the filling to chill for 1-2 hours in the refrigerator before making the ravioli, it should be very cold.
To form the ravioli, cut the dough into two 6 inch squares; brush the two sheets of pasta with the egg wash and place a rounded spoonful of filling in the center of the ravioli. Top the filled pasta with another sheet of pasta and seal, smoothing the edges down with your fingers, try and get as many pockets of air as you can out of the ravioli center. Leave about ¼ to ½ inch of pasta around the filling and either cut into a round or a square.
Heat a medium-sized pot of salted water to a boil. Cook the ravioli until the lobster is warm and cooked through, about 90 seconds.
As the ravioli cooks, heat some butter in a saute pan over medium heat, allow the butter to foam and brown a little. Once the ravioli is cooked, place the ravioli into the brown butter. Season with a tiny pinch of salt, shake the pan to coat the ravioli with the butter and serve.