Lobster Ravioli, Lobster Demi Reduction, Chives & Tarragon Bread Crumb

Lobster Ravioli

Pair With

Nº 78

cabernet sauvignon


sweet, lobster  


1 ½ hours


1 ea. Maine lobster cooked in a court bullion (cooled, de shelled, set the shell aside for the sauce)

2 Tbsp. chives

1 Tbsp. tarragon

½ cup bread crumb

2 cloves garlic

1-2 Tbsp. fresh Aioli

1 leek white part sautéed in butter until soft, top for stock   

1 carrot

1 celery

¼  veal demi 

1 tsp. tomato paste

½ brandy 

1 Tbsp. seasoned bread crumbs (lemon, garlic, parsley, tarragon, butter)   



For the Lobster Demi: roast the lobster shells in a pot with a drizzle of oil until well caramelized. Add the leek tops, celery, carrot and tomato paste. Cook for a few minutes and deglaze with brandy. Add water to the shells and top with all of the other aromatics. Reduce until the flavor of the lobster is prominent in the stock. Strain & add back to the pot with the demi and reduce until the stock in thick. Season to taste.

For Ravioli Filling: in a bowl, add the chopped lobster meat, chives, tarragon, leeks, aioli, & a pinch of bread crumb. Season to taste. Fill the pasta and cook in salted water.

For the sauce and to plate: in a sauté pan add ½ c lobster demi and 1 pat of butter. Season to taste and add the pasta. Plate and garnish with chives and seasoned bread crumbs.