The best Langoustine Ravioles recipe from a Michelin-starred restaurant

For the lobster bisque

• Cut the lobster heads in two
• Melt the butter in a sauce pan without burning
• Add the lobster heads
• Add the muscovado sugar to caramelize the lobster heads
• Add the lemon and orange zests
• After about 10 minutes, add 850g of water
• Bring it to a boil and then let it simmer for 45 minutes
• On the side, peel off the langoustines or lobsters (2 pieces to make 1 ravioli) for the ravioli filling

For the ravioli dough

• Add the flour and salt to a mixing bowl
• Set the pastry robot to low
• Add the egg yolks, white balsamic vinegar and olive oil
• Let the dough rest for 30 minutes in the fridge
• Once rested, spread the dough until it gets very thin in order to make the raviolis

Put together the ravioli

• Spread part of the dough to constitute the bottom of the ravioli
• Set the peeled langoustines or lobsters (2 pieces to make 1 ravioli) in the center
• Use water to help the top and bottom pieces of dough stick together
• Cover the layout and press the ravioli shape
• Set it in the fridge

For the jelly

• Split your filtered bisque in 2 portion of 300g
• Place 1 portion in a pan and add 3g of agar-agar
• Bring it to a boil for about 30 seconds
• Pour your bisque on a tray to make the jelly
• After 30 minutes in the fridge cut the jelly in a circular shape

Final preparation

• Cook the raviolis for 2-3 minutes in simmering water
• Set the cooked ravioli on a deep plate with olive oil, salt and pepper
• Use the jelly to cover them
• Mix the remaining filtered bisque with 1/3 of the cream and emulsify
• Place the foam in the plate

Bon appétit!