Lobster Ravioli/Shellfish Bisque

Name: Lobster Ravioli/Shellfish Bisque
Yield: Serves Four
Ingredients: 1 pinch of saffron, infused in 1 tbsp boiling water; 8 eggs, lightly whisk 3 whole eggs with 5 egg yolks; 1 tbsp parsley, chopped; 2 tbsp olive oil; 100 g Iberico ham, torn into thin strips; 2 live lobsters; 500 g ‘00’ pasta flour; 200 g salmon fillet, diced; 1 egg; 200 g double cream; 1 handful of cornflowers; 1 handful of buckler sorrel; sea salt & black pepper; 250 mls shellfish bisque; 1 really ripe Charentais melon, peeled, sliced into thin strips; juice of half a lemon

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Pasta

500 g ‘00’ pasta flour
8 eggs, lightly whisk 3 whole eggs wi

Main course

Method

For this recipe you’ll need to kill the lobsters and remove the tails and claws. The most humane way to do this is to quickly insert the point of a sharp knife in its head where the cross is.

To make the pasta

Place all the pasta ingredients into a food processor and pulse to bring together. Turn out onto a lightly floured work surface and knead wel