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Lobster and Crab Ravioli

Prep Time:

Cook Time:


4 Servings


About the Recipe


  • 4 ounces lobster tail

  • 1 tablespoon butter

  • 1 teaspoon olive oil

  • 1 shallot diced

  • 1 cup fresh spinach

  • 2 cloves garlic minced

  • 3 tablespoons ricotta cheese

  • 1/4 cup parmesan cheese

  • parmesan cheese and parsley for garnish

For the stock and sauce

  • ¼ cup carrots, cubed

  • ¼ cup celery, chopped

  • 1 onion, diced

  • Shells from the lobster and crab

  • 4 cups chicken stock

  • 1 teaspoon tomato paste

  • 4 garlic cloves, sliced or minced

  • ½ cup white wine or brandy

  • 1-2 Tablespoons half and half or heavy cream



  1. Steam the lobster tails and crab for 7-8 minutes in a double boiler with a steamer basket. Remove from the steamer and allow to cool. When cool enough to handle, remove the lobster from the shell and chop it into small pieces.  

  2. Roast lobster shells. Preheat the oven to 400 degrees F°. Put lobster shells on a baking sheet and roast until dry, but not brown, about 20 minutes.

  3. Poaching Stock and Reduction Wine Sauce

In a large pot heat olive oil, then sweat carrot, onion, celery, and garlic,  until soft, about 4 minutes. Add lobster shells and tomato paste and stir, cooking for 2 minutes. Deglaze with wine or brandy and cook alcohol out for about 30 seconds. Add chicken stock, stir, and increase the heat to high to bring to a boil. Once at a boil, reduce to low heat and simmer for 30 to 40 minutes. Strain the stock, discarding solids. Reserve half the liquid to poach ravioli.

Transfer the remaining half into a small saucepan over high heat. Reduce until thickened, about 30 minutes. Turn off the heat and stir in the cream. Keep warm.

  1. In the meantime, heat the butter and olive oil in a medium sauté pan. Add the shallots and cook for 3-4 minutes, until tender. Add the garlic and spinach and cook until the spinach is wilted. Remove from the heat and add to a large bowl.  Add the ricotta cheese and mix well.  Season to taste.  

  2. Make the ravioli. Roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 10 cm rounds with a pastry cutter. Place a heaping tablespoon of the lobster mixture into half of the pasta rounds, then brush the edges with egg yolk wash. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and molding it around the filling with your fingers to make sure there are no air gaps. Dust pasta with flour and keep covered with plastic wrap until ready to cook.

  3. Bring a large pot of water to a boil and cook the ravioli for 2-3 minutes. Only cook a few at a time to prevent them from sticking together.

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