Langoustine bisque with ravioli, butter-fried langoustines, and parsley oil.
Recipe for lobster bisque with ravioli, butter-fried langoustines, and parsley oil
Langoustine bisque with ravioli, butter-fried langoustine, and parsley oil.
Servings: People
Lobster bisque with ravioli, butter-fried langoustines, and parsley oil
Langoustine bisque with ravioli, butter-fried langoustines, and parsley oil.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Sieve
- Immersion Hand Blender
- Frying Pan
- Pasta Machine (Option 1)
- Rolling Pin (Option 2)
Ingredients
Bisque
- 0.5 kg Lobster the shells from here are used for the bisque
- 650 gram White Wine
- 79 gram Alcohol cognac/whiskey
- 0.5 can Tomato Puree
- 0.5 pcs. fennel
- 3 pcs. Carrots
- 0.5 bunch Thyme
- 1.2 gram Rosemary dried
- 1 pcs. Onion
- 4 cloves Garlic
- 3 pcs. Bay Leaf
- Oil for frying
- Cayenne Pepper
- Lemon Juice
- 250 gram Whipping Cream
- 25 gram Butter
- Salt and Pepper
Ravioli
- 200 gram Pasta Dough
- 0.5 kg Lobster
- 30 gram Ricotta
- 15 gram Lemon Juice
- 1 clove Garlic
- 4.7 gram Butter
- 2 gram Parsley finely chopped
- Salt
Parsley Oil
- 91 gram Olive Oil
- Parsley
Instructions
Langoustine bisque
- Peel the langoustines
- Roughly chop the vegetables
- Do not heat the oil in a large pot, it should be smoking hot. Add the langoustine shells to the pot and fry them on high heat for a few minutes. Add thyme, rosemary, garlic, and tomato paste, and fry for a few more minutes.
- Now, it's time to flambé. REMEMBER TO TURN OFF THE EXTRACTOR FAN. Add the cognac/whiskey and ignite the contents. Stir the shells a couple of times and flambé until the flame extinguishes.
- Add white wine, bay leaves, and the vegetables, and let the soup simmer for 20 minutes
- Strain the soup into a clean pot and let it boil a bit more.
- Add the cream and let the soup reduce a bit more until it has a creamy consistency. Season with a bit of cayenne pepper, lemon juice, and salt/pepper.
- Just before serving, add the butter and blend the bisque with an immersion blender, this gives a foamy langoustine bisque.
- Heat the butter in a pan, and add the langoustines, let them fry for a few minutes with garlic.
- Set some of the langoustines aside and chop the rest into smaller pieces.
- Mix the chopped langoustines, ricotta, parsley, garlic, lemon juice, and salt/pepper together, and refrigerate.
- Roll out the pasta dough thin, it's easiest with a pasta machine, but can also be done with a rolling pin.
- Place dollops of the filling on the rolled-out pasta, and place another sheet of pasta on top, pressing it down well around the filling.
- Cut each ravioli into the desired shape and press the edges together with a fork.
- Boil in salted water for 3 minutes.
Parsley oil
- Heat water in a pot and dip the parsley in the water for 5 seconds
- Heat the oil in a pot until it is about 70 degrees Celsius (158 degrees Fahrenheit).
- Blend the parsley and oil well together.
- Strain the parsley oil through a cloth and refrigerate.
- Pour a couple of large spoonfuls of the bisque into a deep plate. Add 3-4 ravioli, drizzle parsley oil around. Garnish with the butter-fried langoustines and herbs.