Lobster Open Ravioli with Tomato and Basil Salsa
Serves 2
Takes 50 minutes + at least 2 hours pasta chilling time (preferably overnight) + at least 2 hours pasta drying time after rolling it (optional, but preferred)
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This is an amazingly posh late spring dish, nicely coinciding with the UK lobster season. Beating reduced fish stock into home-made mayonnaise may sound strange but it makes for a light and subtle sauce which complements everything else on the plate, particularly the tomato and basil salsa. The sauce isn’t ‘fishy’, it just carries a gentle flavour of the sea with it. We're writing this offering two options. Option 1, if you have a pasta making machine, involves sandwiching thin rocket leaves between two very thin sheets of pasta along with the parmesan and nutmeg and then feeding it through the pasta machine again, so you have the green leaves encapsulated within the pasta sheet. Option 2, if you're not using a pasta machine, involves rolling it out with a rolling pin, and leaving out the rocket (in this instance you'd add the parmesan and nutmeg when you're mixing the pasta). Option 1 does make the dish particularly pretty; the pasta reminds us of fossilised leaves, or the frescoes in Pompeii! You’ll only need half of the pasta, but it is impossible to knead any smaller an amount than this. Wrap the half you're not using in cling film and freeze
1 x 175g lobster tail, shelled and cut in half lengthways
Pasta:-
100g '00' Italian pasta flour and extra for rolling out
1 large egg
18 small rocket leaves, any thick stalks removed (Option 1 only)
a pinch of grated nutmeg
½ tspn finely grated fresh parmesan
finely ground semolina to keep layers of pasta separate (or extra flour)
For the tomato basil salsa:-
2 ripe medium tomatoes, skinned, seeded and diced
6 basil leaves, finely sliced
50ml mild extra virgin olive (or a mixture of groundnut and stronger olive oil)
Salt and pepper
For the cream sauce:-
150 ml fish stock
2 tbsp white wine
2 tbsp double cream
2 tbsp home made mayonnaise
a tiny dot of Japanese mustard works nicely, but is optional
To serve:-
A few springs of watercress
Fennel fronds and/or 2 basil leaves
A single shave of parmesan or hard goat’s cheese per plate
First, make the pasta
Option 1 (pasta machine version). Put the flour and egg into a mixing bowl. Mix together with your hands until the mixture becomes a dough
Option 2 (rolling pin version). Put the flour, egg, nutmeg and parmesan into a mixing bowl. Mix together with your hands until the mixture becomes a dough
Both options:- Turn the dough out onto a floured surface and knead until silky and smooth. Wrap in cling film and put in the fridge for a minimum of two hours (preferably overnight).
Option 1 (pasta machine version). Cut the dough in half. (Freeze one half). Cut the remaining piece of dough in half again. Roll the first of these halves out with a rolling pin so it’s flat enough to start putting it through the pasta machine. Roll it on increasingly fine settings until it is super thin - setting 4 works on our machine. Flour a surface and place this first pasta layer on it. Dot the rocket leaves over it, then dust with the grated nutmeg and the grated parmesan, making sure they are all evenly distributed. Roll out the second piece of pasta in the same way, put it through the pasta machine as before, and lay it over the first, with the matching ends together. Press together firmly. Put this pasta and rocket ‘sandwich’ back into the pasta machine and roil on an open setting, then reduce the setting again; we tend to go as fine as setting 5 on our machine. Cut the pasta sandwich into 9 squares roughly 75mm x 75mm (it’s 9 squares so you have 8 to serve, and 1 to test to see if it’s cooked). It works well to have two squares that are a bit bigger than the others for the top layer when you’re assembling the meal
Option 2 (rolling pin version). Roll the pasta as thin as you can. Cut into 9 squares roughly 75mm x 75mm (it’s 9 squares so you have 8 to serve, and 1 to test to see if it’s cooked). It works well to have two squares that are a bit bigger than the others for the top layer when you’re assembling the meal
Put the pasta squares so they’re not touching each other on layers of greaseproof paper dusted with semolina. If possible, it’s great to be able to leave it for a couple of hours to dry out
Next, make the tomato basil salsa by very gently warming through all ingredients in a small pan for 2 minutes. Set aside to allow the flavour to infuse
Make the cream sauce by bringing the stock, cream and white wine to a boil in a small pan, and reducing them by half – to about 75ml. Take off the heat, allow to cool for 10 minutes. Put the mayonnaise into a bowl, then slowly whisk the cream and stock into it. It will create a light foamy sauce. Add (quite literally) a dot of Japanese mustard if you have some to hand (optional). Set aside and keep warm
Steam the lobster halves for 4 minutes, remove and keep warm – they will continue to cook a little
Cook the pasta for 3-4 minutes until al dente. Gently drain them and lay out on a clean tea towel or J-Cloth to dry
Thinly slice the lobster into 12 pieces
You are now ready to assemble. Get two plates ready, sprinkle watercress leaves around the edge, spoon blobs of the tomato basil sauce around the edge. Spoon a little cream sauce onto the middle of each plate, than place a piece of pasta on each. Put two pieces of lobster on each, then a little more sauce. Add another piece of pasta to each, then another two pieces of lobster and a little more sauce, then another piece of pasta, another two pieces of lobster and more sauce. Continue until you have three layers of lobster and four of pasta, with the last of the sauce drizzled over the top; use the two bigger pieces of pasta last. Garnish with basil and/or fennel fronds and a single shave of parmesan or goat’s cheese per plate. Serve immediately
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