Fronk Recipes

Lobster Ravioli



2 hours

total time


For the filling:

¼ lb salmon, skin and bones removed

1 egg white


Freshly ground black pepper

1 cup cooked lobster meat, shells removed and reserved for sauce (this amount is equal to claw, knuckle, and leg meat from two 1½ lb lobsters or all meat, including tail, from one 1½ lb lobster)

1 tbsp thinly sliced basil

Zest and juice of 1 lemon

For the stock and sauce:

Lobster shells

2 tbsp olive oil

1 carrot, diced

1 onion, diced

1 stick celery, diced

1 garlic clove, crushed

1 stick lemongrass, halved and bruised

1 tsp tomato paste

1 tbsp brandy

2 cups veal stock

4 cups chicken stock

1 to 2 tbsp heavy cream

For the tomato chutney:

4 plum tomatoes

Olive oil


Freshly ground black pepper

1 tbsp thinly sliced basil

For the lemon vinaigrette:

1 tbsp lemon juice

4 tbsp extra-virgin olive oil


For the ravioli dough:

2 cups 00 flour


1 tsp extra-virgin olive oil

4 whole eggs, plus 2 yolks

Assembly of ravioli:

1 egg yolk, whisked

Microgreens (micro basil, micro sorrel, depending on availability), for garnish


1. Make the filling. In a food processor, coarsely grind the salmon. Slowly add the egg white while pulsing until paste forms. Stop the processor and transfer the mousse to a large mixing bowl, then season with salt and pepper. Add 1 heaping cup diced lobster, and use a rubber spatula to gently fold the mixture together. Add basil, lemon zest, lemon juice, salt, and pepper. Combine. Place the mixture in the refrigerator for at least 10 minutes.

2. Preheat the oven to 400°F. Roast the lobster shells on a baking sheet until dry, but not brown, about 20 minutes.

3. Make the poaching stock. Heat the olive oil in a large stockpot, then sweat the carrot, onion, celery, garlic, and lemongrass until soft, about 4 minutes. Stir in the lobster shells and tomato paste, and cook for 2 minutes. Deglaze with brandy, and cook the alcohol off for about 30 seconds. Add the veal and chicken stock, stir, and increase the heat to high to bring to a boil. Once at a boil, reduce the heat and simmer for 30 to 40 minutes. Strain the stock, discarding the solids. Reserve half of the liquid for poaching the ravioli. Transfer the remaining half into a small saucepot, and over high heat, reduce until thickened, about 30 minutes. Turn off the heat and stir in the cream. Keep warm.

4. Make the tomato chutney. Bring a medium-size pot of water to a boil. Remove the cores from the tomatoes, and score both the bottom and top of each. Drop the tomatoes into the boiling water for 30 seconds, until the tomato skins start to peel away. Transfer tomatoes to a bowl of ice water and let sit for 30 seconds. Remove the tomatoes and discard the skins, then dice. In a medium skillet over medium heat, add 2 tablespoons olive oil and diced tomatoes. Stew the tomatoes for 20 minutes, stirring occasionally. Finish with basil, and check for seasoning.

5. Make the lemon vinaigrette. In a small mixing bowl, whisk the lemon, oil, and salt until emulsified.

6. Make the ravioli. Place the 00 flour on a cold work surface, and use a fork to form a well in the center. Season the center of the well with salt and add olive oil. Crack the eggs into a bowl, and gently whisk them together. Add one-third of the whisked eggs to the well. Use the fork to gradually incorporate the flour into the eggs. Once it’s mostly soaked in, add another third, continuing to mix the eggs into the flour; be careful to not let the eggs slide out. Create another well in the middle of the flour and egg mixture, and add the remaining egg, combining until the dough looks like crumbs. Once all the egg is incorporated, flour your hands and begin forming a ball. Continue to flour your hands and knead the ball of dough until it’s firm and elastic, turning and twisting the ball for about 10 minutes. Wrap in plastic and let it rest for at least 20 minutes before rolling it out.

7. Roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface, and cut out 10 cm rounds with a pastry cutter. Place a heaping tablespoon of the lobster mixture onto half of the pasta rounds, then brush the edges with egg yolk wash. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and molding it around the filling with your fingers to make sure there are no air gaps. Dust pasta with flour, and keep covered with plastic wrap until ready to cook.

8. Bring the lobster stock up to a gentle boil. Drop the ravioli into the pot, cooking in batches if necessary, and gently rotate the pot back and forth, so the pasta doesn’t stick together. Cook for 90 seconds. Add half of the lemon vinaigrette to a large mixing bowl. Transfer the ravioli to the vinaigrette, and season lightly with salt and lemon zest. On each plate, place 3 spoonfuls of tomato chutney and top each with 1 ravioli. Drizzle with lobster stock and a little more vinaigrette. Garnish with microgreens.


Use other pasta

Gordon Ramsey



2 hours

total time
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