Go Back
–+ servings
Servings: 4 People

Lobster bisque with ravioli, butter-fried langoustines, and parsley oil

Langoustine bisque with ravioli, butter-fried langoustines, and parsley oil.
Author: Emma Johansen
Course: Dinner
Cuisine: French
Keyword: Dinner, Lobster, Shellfish, Soup
Prep Time: 45 minutes
Cook Time: 45 minutes
Metric - US Customary

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

    1. Peel the langoustines
    2. Roughly chop the vegetables
    3. 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.
    4. 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.
    5. Add white wine, bay leaves, and the vegetables, and let the soup simmer for 20 minutes
    6. Strain the soup into a clean pot and let it boil a bit more.
    7. 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.
    8. Just before serving, add the butter and blend the bisque with an immersion blender, this gives a foamy langoustine bisque.
  •  
    1. Heat the butter in a pan, and add the langoustines, let them fry for a few minutes with garlic.
    2. Set some of the langoustines aside and chop the rest into smaller pieces.
    3. Mix the chopped langoustines, ricotta, parsley, garlic, lemon juice, and salt/pepper together, and refrigerate.
    4. Roll out the pasta dough thin, it's easiest with a pasta machine, but can also be done with a rolling pin.
    5. 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.
    6. Cut each ravioli into the desired shape and press the edges together with a fork.
    7. Boil in salted water for 3 minutes.   

Parsley oil

    1. Heat water in a pot and dip the parsley in the water for 5 seconds
    2. Heat the oil in a pot until it is about 70 degrees Celsius (158 degrees Fahrenheit).
    3. Blend the parsley and oil well together.
    4. 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.