I must have watched this episode of the Masterchef The Professionals UK (S08E08) – 20 minutes skills test (carried out by Marcus Wareing) about a dozen times, if not more!! Difficult to imagine myself doing all that in 20 minutes!! I prepared the fish/shellfish and made the filling and sauce one day, then prepared the fresh pasta and finished off the dish the following day!!On this occasion, I couldn’t find lobster, so I decided to try out the recipe using a mixture of scarlet shrimps (‘carabineros’) and king prawns (‘gambones’). I also added some crab claws (‘bocas chicas/pinzas de cangrejo’) to make the sauce, as I didn’t have any lobster shell. And I must say, the result was really quite delicious. If you’re not used to working with lobster, here are a few links I’m sure you’ll find useful:
- Gordon Ramsay (Masterchef, Season 7, Episode 6) how to kill, cook and remove meat from a lobster
- Great British Chefs – how to remove meat from a lobster
- Wikihow to clean a lobster
- The Food Lab: How To Kill, Cook, and Shell a Lobster
- Collection of lobster recipes from around the world
- James Martin cooks Lobster ravioli with lobster sauce for Emma Bunton
- Lobster tortellini with lobster sauce
I made the pasta for the raviolis with 300g all-purpose flour (harina de trigo), 3 whole eggs and 1 egg yolk, ½ teaspoon salt and a splash of olive oil. Just put everything into your mixer (I use a Thermomix) and mix on Speed 6 for 15 seconds followed by 2 minutes on Kneading Speed (the dough shouldn’t be sticky – if it is, add a touch more flour). Leave the dough to rest in the fridge for around 1hr, covered in cling film (otherwise it will form a hard crust on the outside and will be useless). Check out my Classic Fresh Egg Pasta page for full details and variations on pasta making.
Either 1 lobster tail or……
– 1 scarlet shrimp, 85g (carabinero)
– 5 king prawns, 240g (gambones)
– 140g crab claws (bocas chicas/pinzas de cangrejo)
300-350g fresh salmon, skinned, bones removed and diced
Fresh chervil (‘perifollo’) – I can’t find this in Madrid, so I used dill (‘eneldo’) instead in the filling and chopped chives for decoration (‘cebollino’)
1 shallot, chopped
1-2 cloves garlic, peeled and cut in half
1 bay leaf
Fresh thyme sprigs
Salt & pepper
Lobster tail shell, in pieces (I used the scarlet shrimp head/shell and just one of the king prawn shells, without the head and a handful of crab claws)
Sweet sherry (‘jerez dulce’)
250ml Fish Stock (if you want to make your own, take a look at the stock ingredients I used for the Coquilles Saint Jacques recipe)
Remove the lobster tail from its shell. Dice the lobster meat and reserve. Break the shell into a few pieces (in my case I removed and saved the heads and shells from the scarlet shrimp and king prawns and diced their meat).
Heat the butter in a large frying pan and add the shallot, garlic, bay leaf, thyme sprigs and the lobster tail shell (or the scarlet shrimp head and shell and just the shell -with no head- from 1 king prawn, and the crab claws). Season with salt and pepper.
Whilst the sauce is on the go, start to make the filling. Take half of the chopped salmon and blitz it to a paste. Add a splash of cream and blitz to incorporate. Remove the paste and mix thoroughly with the remaining chopped salmon and lobster meat (or shrimp and prawn meat). This paste will help to bind the filling together. Add a couple of tablespoons of finely chopped fresh chervil (or dill). Mix well and form into 12 balls. Pop them into the fridge to firm up a bit.
By this time the sauce will be caramelizing beautifully. Add a splash of sweet sherry and around 250ml fish stock. Stir well and add a splash of cream. Remove from the heat and strain in a conical sieve over a bowl.
Roll out the pasta (up to nº 8 thickness on your machine). Cut 2 x 8-9cm diameter circles for each ravioli. Place one filling ‘ball’ onto a circle, brush the rim with egg yolk and carefully place the other circle over the top, pressing all the way around with your fingers to ensure that the filling doesn’t escape whilst cooking. You have to work quickly with the fresh pasta, otherwise it will dry out very quickly. Your finished raviolis should look like flying saucers.
Bring a pan of slightly salted water to the boil, reduce the heat to a simmer and drop in the raviolis (I wouldn’t do more than 4 at a time). Simmer for just 4 minutes. Remove with a slotted spoon straight onto serving plates and serve with the sauce, some freshly chopped chervil (or dill) and a drizzle of olive oil.