Lobster bisque with homemade ravioli and dried tomatoes

Serves 4 Prep time 25 minutes
Cook time 30 minutes

100g white onions, chopped
100g fennel, cut to big chunks
150ml white wine
pinch salt and peppercorn
5 litres water

ravioli stuffing
1 Brittany lobster (500g)
30g dried tomatoes, chopped
10g chives, finely chopped
40g basil
pinch salt and peppercorn
100g fresh pasta dough or wanton skin
1 egg
plain flour, as needed
30ml olive oil
100g butter
50g shallots
30g tomato paste
50g tomatoes, cut to wedges
30ml cognac
100ml cream
water, enough to cover shells

• Add white onions, 50g fennel, 50ml white wine, salt and peppercorn in a pot of water and bring to a boil.
• Remove the lobster tail from its head and cook the tail in pot for 5 minutes. Remove and cool in chiller.
• Finely chop the meat from lobster tail and mix with dried tomatoes, chives, 10g of basil and season with salt and peppercorn.
• To make ravioli, roll pasta dough finely into two sheets. Place ounce of stuffing 2 inches apart from each other, and brush the egg around the stuffing to make the dough damp.
• Place the second sheet on top of the stuffing and press it down lightly. Cut ravioli using a ravioli cutter and place on a sheet pan sprinkled with plain flour.
• Place ravioli in boiling water and cook for 6 to 8 minutes. Cook for 3 minutes if using wanton skin.
• Chop the lobster’s head and claws to squares of 4 x 4 cm, and sear the shells in a pot of olive oil till it turns red.
• Add butter and shallots, rest of the fennel and sweat for 5 minutes. Add tomato paste and mix to caramelise it slightly. Add fresh tomatoes and deglaze with remaining white wine and cognac.
• Reduce, add cream then cover the shells with water. Bring it to simmer and cook for 30 minutes.
• Add remaining basil, infuse for 5 minutes and strain. Reduce the soup to your preferred consistency. Serve cooked ravioli with lobster bisque on the side.

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