Zilli lobster ravioli uk recipes

Open lobster and crab ravioli with bottarga sauce

When the lobster claws are cool enough, remove the meat from the shells. Remove the meat from the lobster tail and cut into 1cm rings. Add the onion, carrot, celery, garlic and a few knobs butter, plus the lobster head and claws, and the crab shell, and sauté for 5 minutes. Cook for a few minutes then remove the lobster claws and continue cooking the remainder of the stock for a total of 2 hours. Add the shallots, fennel and clams cook for 2 minutes, then add the lobster tail meat, reserved crab meat and the tomatoes and cook for 2 minutes more. Add 5 tablespoons of the shellfish stock and cook for 5 minutes or until the lobster is done (add more shellfish stock if necessary). Add the lobster claw meat and cook for a further 2 minutes. 1 cooked lobster, tail, head and claws separated (ask your fishmonger to do this)