Lobster Ravioli Bisque Recipe
A luxurious Lobster Ravioli Bisque recipe that pairs fresh lobster ravioli with a decadent creamy broth.
Prep Time 40 mins
Cook Time 1 hr 20 mins
Total Time 2 hrs
Course Soup
Cuisine Italian
Servings 4
Calories 659 kcal
- Premade Raviolo Pasta dough
For the lobster ravioli filling
- 2 Lobster Tails, boiled and removed from their shells
- 1 cup Heavy Whipping Cream
- 1 Egg White
- Salt, to taste
- Black Pepper, to taste
For the bisque
- 2 Lobsters, whole, cut into bite-sized pieces
- 1 Onion, chopped
- 1 Shallot, chopped
- 1 clove Garlic, chopped
- 2 tbsp Butter
- 2 tbsp White Wine
- 2 tbsp Cognac
- 3 tbsp Tomato Paste
- 2 cups Fish Stock
- 3 sprigs Parsley
- 2 sprigs Thyme
- 2 Bay Leaves
- 1 tsp Black Pepper
- 1 ½ cup Heavy Whipping Cream
- Salt, to taste
- Black Pepper, to taste
Make the lobster filling
Begin grinding the cooked lobster in a food processor.
Add egg white, salt, and pepper to the meat and process until combined.
Pour in the cream and blend until smooth.
Transfer the filling into a piping bag and refrigerate it.
Warm the bisque
Heat butter in a deep pot, then add chopped carrots, onions, garlic, and shallots and sauté until the onions become translucent.
Add the lobster pieces and let them sweat for 10 minutes.
Now, add cognac let the alcohol burn off.
Deglaze the pot with white wine and let it cook for a minute.
Add the fish stock and a cup of water into the pot.
Add thyme, parsley, bay leaves, and black pepper to the pot and bring it to a boil.
Now add tomato paste and let the stock simmer for 40 minutes.
Add whipping cream to the bisque and simmer for 10 to 15 minutes. You can blend it with an immersion blender if you prefer a smoother texture.
Assemble the lobster ravioli
Meanwhile, prepare the ravioli. Divide the dough into four pieces.
Roll out each piece into thin, wide sheets with a rolling pin or pasta machine.
Pipe the prepared filling on two of the pasta sheets, spacing the filling three inches apart.
Place another sheet of pasta over the piped sheet, and with the help of a ravioli cutter, cut them and seal them.
Boil the ravioli in salted water for about four minutes and drain the ravioli with a slotted spoon.
- We used lobster meat for this recipe but you can use crab meat if you’d prefer.
Calories: 659kcal | Carbohydrates: 12g | Protein: 24g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 289mg | Sodium: 947mg | Potassium: 663mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2484IU | Vitamin C: 8mg | Calcium: 244mg | Iron: 1mg
Keyword Lobster Ravioli Bisque