Lobster Ravioli, with Tomato Saffron Sauce, Gruyere Crackers and Crispy Leeks

Recipe by Gerry Adams, Executive Chef at The Rosewood at Tucker's Point, Bermuda

Ingredients

Nutmeg Scented Milk

• 1 cup Milk
• pinch Nutmeg
• 1 Tablespoon Shallots (finely diced)

• 1 Bay Leaf 

Lobster Filling

• 8 ounces of Lobster Meat
• 4 ounces Brioche Bread (diced and soaked in Nutmeg Scented Milk)
• ​8 ounces homemade pasta (rested for 3 hours)

 
Saffron Tomato Sauce

• 1 can of Italian Tomatoes
• 2 cloves of Garlic
• Olive Oil
•  ½ cup White Wine
•  pinch Spanish Saffron
• Salt, Pepper, Sugar (to taste)

Gruyere Cheese Crisps

• 4 ounces Grated Gruyere Cheese

 
Crisp Fried Leeks

• 1 can of Italian Tomato
• 2 cloves of Garlic
•  ½ cup White Wine
•  pinch Spanish Saffron

For Frying

• Butter
• Olive Oil
• Water (use the ravioli water)

Garnish

• Pea shoots (substitute fresh parsley)

 
Preparation

Nutmeg Scented Milk

Warm the milk, shallots, bay leaf, and nutmeg in a pot until the milk is scented to your liking. Set aside. 
 
Lobster Filling 

In a mixing bowl, soak the brioche with the scented milk then strain with a fine sieve to make a paste.

Chop the lobster into small bite sizes and in a bowl bind with the passata. Shape into 1 ounce balls and set aside.
 
Roll the rested pasta through a pasta machine at 1.2 and then roll a second time. Lay the pasta on the table and mark half with a ravioli ring as a guide to placing the filling. 

Brush the marked side of the pasta with a slightly wet pastry brush and place the lobster ball filling into the pre-marked circles.
 
Fold the other half of the pasta on top and with a fluted circle cutter, cut, and then seal to make each ravioli. Set aside. 

Saffron Tomato Sauce
 
In a frying pan, lightly sautee the garlic to release its flavors, then deglaze the pan with white wine. Add the canned tomatoes and bring to high heat and reduce to simmer. Stir constantly with a heavy whisk to break down the tomatoes. 

Season with salt, pepper and sugar to taste. Keep warm.
 
Fried Leeks
 
Cut a fine julienne of leeks and fry at 150 Celcius until lightly golden and crisp. Carefully remove from the oil and drain on absorbent paper. Season lightly.
 
Gruyere Crackers
 
Grate some Gruyere cheese onto some parchment paper and layout in a thin layer, making sure all the shreds are connected. Microwave for 30-second intervals until the cheese melts to form a solid sheet. Continue until the sheet is crisp. Remove from microwave and cut into the desired shape. 
 
Assembly
 
Boil the ravioli in water for approx. three minutes until the pasta is just cooked and the filling has warmed through to the center. 

Toss into a pan a little butter, olive oil, and water from the ravioli pot. Season lightly with salt and fresh ground pepper to taste. 

Spoon three circles of the saffron tomato sauce onto your chosen plate. 

Place a ravioli topped with the crisp leeks and cracked gruyere.

Garnish with pea shoots 
 
Serve immediately after assembly.
 
Wine Match
 
Henri Bourgeois, Sancerre 

The Rosewood at Tucker's Point, Bermuda. Image courtesy of The Rosewood at Tucker's Point, Bermuda