From our kitchen: lobster ravioli


Photograph: Joe Woodhouse
In response to a reader’s request, this month our Head Chef Stewart Turner offers up a lavish dish. His lobster ravioli might demand a little more time in the kitchen, but they’re well worth the effort – and not nearly as complicated as you might think

After our last recipe post, a reader requested the recipe for a lobster dish that she had at one of our lunches a few years ago. With such great comments about our food, how could I not oblige: so here it is. I hope it’s a tasty as you remember.

There are quite a few components to this dish, so – if you don’t fancy going the whole hog – you can just make the bisque and warm the diced lobster meat in a little butter.

We use live lobsters, that are quickly dispatched and then the tails and claws separated. These are then cooked in boiling water with a little mirepoix for about five minutes and then shelled. The head is chopped, and the shells from the tail and claws kept for the bisque; but you can use cooked lobster if you prefer.

If you don’t fancy making your own pasta (which can be quite a laborious process), you can use wonton or gyoza wrappers, which come pre-rolled, instead.

Lobster ravioli with bisque creamServes 6

Lobster filling

  • 2 lobsters – meat removed and diced, shells chopped
  • 200g salmon fillet
  • 1 egg white
  • 100ml double cream
  • 2 tomatoes – skinned, deseeded and diced
  • 1 shallot – peeled and finely chopped
  • 1tsbp chives – chopped
  • 1 lemon – zest
  • 5 basil leaves – finely sliced

In a food processor, blitz the salmon with the egg white to a smooth purée. Pass the salmon mousse though a fine sieve and place in a large mixing bowl. Slowly beat in the cream and season with salt and pepper, then chill well. While the salmon is chilling, sweat the diced shallot in a little olive oil until soft and allow to cool. Fold the lobster, shallot, diced tomatoes, herbs and lemon zest into the salmon mousse. Pop it in the fridge while you make the pasta.


  • 500g 00 pasta flour, plus extra for rolling out
  • 3 free range eggs
  • 2 free range egg yolks
  • 2tbsp olive oil
  • 1tbsp water
  • Pinch of salt
  • A handful or two of semolina

For the dough, sift the flour and salt into a food processor. Whisk the eggs and yolks together with the olive oil. Add the eggs to the flour and blitz to a smooth dough. if the mix looks a little dry, add a tablespoon of water. Remove from the processor and knead for a few minutes, until you have a smooth dough that is slightly springy. Wrap in clingfilm and chill for at least an hour.

Split the dough in two. Return one half to the fridge. Lightly dust the other half of the dough with pasta flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through the machine on the widest setting and then keep feeding it through, reducing the thickness each time until it is fed through on the second to last setting. Cut the pasta into even sized squares. Place a spoonful of the lobster filling in the centre of a square and, using a little water to seal it, lay another square over the top, making sure not to trap any air. Cut the ravioli out with a fluted cutter. Place on a tray lined with semolina. Repeat with the rest of the pasta. Once you’ve made them all, place in the fridge uncovered while you make the bisque.


  • Lobster shells – chopped
  • 2tbsp olive oil
  • 1 carrot – diced
  • 1 onion – diced
  • 1 stick of celery – diced
  • 1 garlic clove – crushed
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 tomatoes – chopped
  • 1tbsp tomato purée
  • 100ml white wine
  • 50ml Brandy  
  • 500ml fish stock
  • 100ml double cream
  • 50g butter – diced
  • 1 lemon – juice only

Preheat the oven to 180°C. Place the lobster shells in a roasting tray and drizzle with olive oil. Roast until browned, about 10 minutes.

While the shells are roasting, heat a good splash of oil in a large saucepan. Fry the carrot, onion, celery, garlic, thyme and bay until they just start to brown, then add the tomatoes and purée. Allow to cook for a couple of minutes, then add the wine. Reduce by half. Once the shells are cooked, add them to the vegetables. Deglaze the tray with the Brandy and pour into the saucepan. Add the fish stock and bring to the boil. Reduce the heat and simmer for about 20 minutes.

Pass through a fine sieve into a clean pan, discarding the shells and vegetables. Bring to the boil and reduce by half, then add the cream, return to the boil and simmer for a couple of minutes. Season to taste and whisk in the diced butter. Finish with the lemon juice. Keep warm until you’re ready to serve up.

To finish

Bring a large saucepan of salted water to the boil. Cook the ravioli in the boiling water for about three to four minutes, depending on their size. remove with a slotted spoon and drain on kitchen paper.

To serve, divide the ravioli between warmed bowls and spoon over the bisque. Drizzle with a little extra virgin olive oil.

What to drink: If you’re going all out, it might as well be Champagne. We’d go with a Blanc de Blancs – our own-label example from Le Mesnil would do the trick nicely, a perfect balance of brioche-like richness and crisp acidity. Good white Burgundy would be excellent, but something like Crittenden’s cool-climate Chardonnay from Mornington – with its zip, creamy complexity and pristine fruit – or, for a more decadent choice, Leeuwin’s iconic Art Series Chardonnay, would be our choice.

Browse all our Head Chef’s recipes here