Lobster Ravioli

Ingredients

• 220 g flour
• 80 g semolina
• 1 tbsp Olive Oil
• 1 pinch ground saffron (and salt)
• 3 eggs
• 500 g lobster (1 lobster)
• 100 g Sour cream
• 3 organic oranges
• Salt
• black pepper (freshly ground)
• 1 Egg white
• 3 sprigs Basil
• 250 ml red port wine
• 1 tbsp sugar
• 100 g cold butter
• Salt
• black pepper (freshly ground)
• 1 bundle lamb's lettuce

Instructions

1. 1.

   Mix flour and semolina. Knead into a pasta dough with olive oil, saffron, a pinch of salt, and eggs. Cover the dough and let it rest for 30 minutes.

2. 2.

   Place the lobster upside down in boiling water for 3 minutes, then remove and shock in cold water. Crack the lobster and separate the meat from the tail, claws, and joints. Puree 125 g of lobster meat with crème fraîche. Wash an orange, dry‑rub it, and grate its zest. Season the lobster purée with orange zest, salt, and pepper. Dice the remaining lobster meat and fold into the purée.

3. 3.

   Roll the dough into two equal sheets each about 1.5 mm thick. Spoon filling onto one sheet at spaced intervals, brush the edges with beaten egg white, lay the second sheet on top, and cut out ravioli shapes. Press the borders firmly to seal. Heat water in a pot, oil a steamer basket, place the ravioli side by side, cover, and steam for 5–7 minutes.

4. 4.

   Juice all three oranges. Wash and dry basil leaves. Boil orange juice with port wine, sugar, and basil sprigs until reduced to about one third (150 ml). Remove the basil, then stir in cold butter cubes into the simmering sauce. Season with salt and pepper.

5. 5.

   Wash and dry lamb's lettuce. Plate the ravioli, pour the sauce around them, garnish with lamb's lettuce, and serve.