Open Ravioli with Lobster | Rice and Pasta | DW | 29.09.2004
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Rice and Pasta

Open Ravioli with Lobster

Germany's Chef of the Year 2004 Sven Elverfeld describes his approach as instinctive. A characteristic creation of his is open ravioli with lobster.


Sven Elverfeld


Black Pasta:
100 g semolina, 5 egg yolks, 10g black squid ink, a pinch of salt, 1 teaspoon olive oil, 1 teaspoon lukewarm water

Orange Pasta:
5-10 g lobster roe (green), 100 g semolina, 5 egg yolks, a pinch of salt, 1 teaspoon olive oil

To make the black pasta: blend squid ink with egg, salt, olive oil and water. Mix in semolina and kneed into a dough, wrap in foil and leave to chill for approx. 30 mins.
To make the orange pasta: blend roe with salt, egg and olive oil, mix in semolina and kneed into a dough, wrap in foil and leave to chill for approx. 30 mins.

roll out two types of pasta dough in approx. 3 mm thick strips. Glue together with a bit egg white, without moistening the dough too much. Add more egg white to the top of the strips and roll dough into a snail. Wrap dough in foil and chill
for one hour. Then slice the chilled roll into 2 mm thick pieces . Each serving requires two slices, which need to be rolled out immediately after slicing. Cut slice into required size using a
form (8-10 cm).

2 x 500 g lobsters
Place lobsters in boiling water for approx. 3 minutes (the claws require an extra 2 minutes). Place in iced water. Halve the lobster lengthways and break off claws. Dress lobster. Remove the halved pieces and slice into five pieces. Leave to cool.

Tarragon Lobster Bisque
400 ml lobster juice, 100 ml cream, 100 g cold butter cubes, 1 teaspoon fresh tarragon, lemon, salt and lemon pepper, 5 ml Cognac, 60 ml Noilly Prat (reduced to 10 ml), chopped shalotts.

Sauté chopped shalotts with tarragon, reduce Noilly Prat and Cognac to10 ml. Blend with lobster juice and cream, reduce to 170 ml. Strain and froth with butter, adding salt, lemon pepper
and lemon with a hand blender. Finely chop tarragon and add to sauce immediately before serving.

100 g spinach leaf, washed and dried, chopped shalotts, olive oil, diced tomatoes (peeled and seeded).

Gradually heat lobster pieces and claws with 4 tbs of lobster juice. Cook pasta slices in salted boiling water until al dente.
Sauté chopped shalotts in olive oil, add spinach leaves. Add salt and pepper and diced tomatoes.

To serve:
Place one of the pasta slices on a plate. Position the spinach and tomato in its centre. Place lobster pieces on the vegetables. Spoon lobster bisque onto and around the pasta dish. Finally, place second pasta slice on top. Garnish with tarragon.