Lobster Ravioli with Creamy Tomato Sauce

Ingredients

• 250 g flour
• 100 g semolina
• 2 tbsp olive oil
• a pinch of salt
• 3 eggs
• flour (for dusting)
• 500 g lobster (1 lobster)
• 100 g crème fraîche
• 1 tsp orange zest
• Salt
• Pepper (freshly ground)
• 1 tbsp chopped basil
• 1 Egg white
• 100 ml dry white wine
• 100 ml lobster stock
• 100 ml heavy cream
• 1 tbsp Crème fraîche
• 2 Tomatoes
• 1 tsp lobster butter
• Salt
• Basil
• pink pepper

Instructions

1. 1.

   Mix flour and semolina. Knead with olive oil, salt, and eggs into a smooth pasta dough; add cold water if needed. Cover and rest for 30 minutes.

2. 2.

   Place the lobster upside down in boiling water for 3 minutes, then remove and shock in ice water. Crack the lobster and separate meat from tail, claws, and joints. Blend 125 g of lobster meat with crème fraîche into a fine purée; season with orange zest, salt, and pepper. Dice the remaining lobster meat and fold it into the purée along with basil.

3. 3.

   Roll out the dough on a floured surface to a thin sheet. Spoon filling onto the dough at 5 cm intervals. Cut into squares, brush edges with egg white, and press firmly together. Let rest lightly dusted with flour until ready to use.

4. 4.

   Bring wine and lobster stock to a boil, then reduce by half. Add cream and crème fraîche, simmering briefly. Blanch tomatoes in hot water, cool, peel, quarter, seed, and dice finely; add to the sauce and cook for about 5 minutes. Stir in lobster butter and season with salt and pepper.

5. 5.

   Simmer ravioli in salted water for about 4 minutes.

6. 6.

   Drain the pasta and toss it in the sauce. Plate and garnish with basil leaves and a dusting of pink peppercorns.