Lobster ravioli in a strong lobster bisque with mango salad and chive oil

Royal Greenland

Royal Greenland

Standard Supplier 7th February 2018
Royal Greenland

Royal Greenland

Standard Supplier

Lobster ravioli in a strong lobster bisque with mango salad and chive oil

Try a bisque packed with flavour from the beautiful American lobster in ravioli, served with a sweet and juicy mango salad. Serves 4 persons in 45 min.

Ingredients

  • 1 lobster
  • 1 packet of wonton pastry with 40 sheets
  • 200 g cream cheese
  • 2 spring onions
  • 2 egg yolks
  • 500 g mixed vegetables (e.g. onion, carrot, celery and leeks)
  • 3 tbsp concentrated tomato purée
  • 1 l chicken stock
  • 300 ml white wine
  • 300 ml cream
  • 1 mango
  • 1 red onion
  • 2 cloves of garlic
  • 1 small bunch of chives
  • 100 ml olive oil
  • 1 small bunch of basil
  • Vegetable oil
  • Salt and pepper, freshly ground

Method

Break off the tail from the lobster and cut it upwards from under the shell. Break open the shells so that the meat is exposed and then take up the meat. Split open the tail meat and carefully remove the intestines. Break off the claws and hit them once with the sharp end of the knife, and then again with the blunt end to expose the meat. Pull out the meat and check that there is no shell.
Break and chop up the shells into smaller pieces and sauté in oil for 5-10 minutes.
Add the tomato pureé and coarsely chopped vegetables and sauté for a further 5 minutes.
Pour in the chicken stock and the white wine, bring to the boil and leave to simmer with the lid on for 30 minutes.
Pan fry the lobster meat fairly quickly in oil and then leave to cool.
Cut the meat into smaller pieces and stir it together with the cream cheese and finely chopped spring onion. Season with salt and pepper. Place 20 sheets of wonton pastry out on the table, divide up the lobster mix over the pastry and brush the edges with egg yolk. Then place the last 20 sheets over the top. Press the edges together with your fingers, making sure there is no air left inside. If you would like to make round cases, you can cut them with a ring cutter. Put in the fridge.
Dice the mango and toss with the chopped red onion and crushed garlic, and season with salt and pepper. Mix together the chives and olive oil well and drain out the oil.
Remove the lobster stock from the heat and drain through a fine sieve, place back on the heat and cook until about 2/3 is left. Add the cream and boil until it starts to thicken, about 10-15 minutes. Season with salt and pepper and turn onto the lowest heat. Cook the ravioli for 1 minute and then drain off the water, shaking them out in the sieve with a little oil so that they do not stick together. Divide the ravioli up into four bowls with the mango, lobster bisque and chive oil and sprinkle with fresh basil. Serve immediately.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.