Ravioli of Welsh Lobster by Richard Davies, Executive Chef at Calcot & Spa
“Absolutely stunning lobster from the Welsh Seafood Cluster. Really high in Omega 3 and vitamins A and D. Perfect for anyone on a high protein diet.”
Richard Davies, Executive Chef at Calcot & Spa
From Rhyl in the North to Cardiff in the South the dark, churning and crystal clear waters of coastal Wales contain some of the best fish and shellfish in the world.
Richard Davies showcases Welsh lobster in his delicious lobster ravioli.
• 275g ‘00’ pasta flour
• 2 whole eggs
• 3 egg yolks
• 1 tbsp olive oil
• 75g diced salmon
• 75g double cream
• 200g lobster meat diced
• 1 tbsp basil (finely chopped)
• Zest and juice of 1 lemon
1. Whisk the eggs together to combine.
2. Slowly add the egg to the flour and knead into a firm ball. It doesn’t always take all of the egg depending on flour, humidity and temperature so don’t add it all at once as you can’t take it out once it’s in!
3. Leave to rest for 1 hour, then roll as thin as possible.
4. Cut into large discs.
1. Blitz the salmon in a liquidiser until smooth.
2. Add the cream and blend to whip together.
3. Fold this into the diced lobster, adding basil, salt and lemon to taste.
4. Portion into 80g balls and set in the fridge until you assemble the ravioli.
1. Place a pasta disc on the surface and brush with a little egg.
2. Place the lobster in the middle and stretch another disc over the top pressing all the air out as you work around all sides. Trim off any excess pasta.
3. Poach in seasoned water for 1 minute, refresh in iced water and place on a damp cloth with a little oil until you are ready to cook and serve.
4. To cook and serve, boil in soft boiling water with a little oil and salt for 6 minutes.