Lobster ravioli with sautéed lobster claw meat

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 6

For this recipe you will need a pasta machine.

By Matt Tebbutt

For the pasta dough

  • 300g/10½oz ‘00’ flour
  • 200g/7oz semolina flour, plus extra for dusting
  • 2 free-range eggs
  • 3 free-range egg yolks
  • pinch salt

For the broth

  • 3 tbsp white miso paste
  • 1 smashed lobster shell
  • 3 celery sticks, chopped
  • 1 carrot, peeled and chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2–3 saffron strands

For the filling

  • 1 lobster tail, meat removed and chopped
  • 100g/3½oz sea bass fillet, poached and chopped
  • 100g/3½oz mascarpone
  • 2 tbsp snipped fresh chives
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the sautéed lobster claws

  • 1 tbsp olive oil
  • 2 lobster claws, meat removed and chopped

To serve

  • small handful purple sprouting broccoli florets, steamed
  • drizzle extra virgin olive oil
  • 1 tsp snipped fresh chives
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