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Gala Tasting Menu

Maestro Lobster Ravioli
Chef Fabio Trabocchi of Maestro Restaurant — Washington, D.C.
Adapted by StarChefs

Wine Pairing:
Due Uve, Bertani 2001 (Italy)

Yield: 4 servings


    For Ravioli
  • 4 (1 ½ pound) Maine Lobsters
  • 12 (3 inch by 3 inch square) wonton wrappers
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons chives, chopped
  • Salt and pepper, to taste
  • 1 egg wash
  • ½ onion
  • 1 celery stalk
  • ¼ bunch of Tarragon

  • For Bisque Sauce
  • 4 lobster carcasses
  • ½ cup shallots
  • ½ cup carrots
  • ¼ cup celery
  • 3 plum tomatoes
  • ½ Tablespoon curry powder
  • 1 ½ cups Armagnac
  • 2 ¼ cups port wine
  • 1 Tablespoon tomato paste
  • 1 pound fish stock
  • 2 cups cream
  • ½ cup butter
  • ¼ bunch of flat leaf parsley


Prepare the Lobster Ravioli:
Fill a large stockpot with water. Add the onions, carrots, tarragon, and salt and pepper to the pot. Over high heat, bring the water and vegetables to a boil. While the water is boiling, prepare a large boil of ice water to use in chilling the lobster.

Once the water begins to boil, add two of the lobsters. Cook the lobsters in the boiling water for about 20 seconds. Remove the lobsters from the boiling water and chill in the ice water. Blanche the remaining 2 lobsters for about 1 ½ minutes, then remove and chill. Remove 3 cups of the hot lobster water to use later for reheating the lobster meat. Reserve the remaining lobster cooking water to use in cooking the ravioli.

Crack open the first 2 lobsters (those cooked for 2 minutes), remove the meat, and keep the shells. Cut the lobster meat into large chunks. Put the meat into a bowl and season it with the olive oil, chopped chives, salt, and pepper.

Line up the wonton wrappers on a cutting board. Place some of the seasoned lobster meat in the center of each wrapper. Brush the edges of the wonton wrappers with the egg wash. Fold the wrappers in half to form a pyramid shape and seal the edges. Chill the ravioli in the refrigerator for at least 20 minutes before using.

Prepare the Bisque Sauce:
Crack open the second 2 lobsters (those cooked for 1 ½ minutes). Remove the claw and tail meat and set aside to use for garnishing the ravioli. Crush the two lobster shells into little pieces. In a saucepan over medium heat, melt the butter. Add the crushed lobster shells and begin to gently toast them.

Dice the shallots, carrots, celery, and plum tomatoes. Add the diced vegetables to the toasting lobster shells. Continue cooking the shells and vegetables until the mixture achieves a golden color. Once you see the golden color, dust the mixture with the curry powder and add the tomato paste.

Deglaze the pan with the Armagnac and reduce the liquid by one-third. Add the port wine and reduce the liquid by one-half. Add enough fish stock to cover the mixture. Let the bisque simmer for a maximum of 25 – 30 minutes.

In a small saucepan, reduce the cream until it reaches a thick and creamy consistency. Strain the lobster bisque, squeezing the shells as much as possible to achieve the best flavor. Return the strained bisque to the pot and add in the reduced cream. If necessary, reduce the bisque until it is smooth and creamy. Check the seasoning and adjust as necessary. Keep the bisque warm.

To serve:
Season a baking sheet with olive oil, salt, and pepper. Place the reserved claw and tail meat on the baking sheet. Dampen two clean kitchen towels with the reserved lobster cooking liquid. Cover the lobster meat with the wet towels. In a 200°F oven, warm the lobster meat.

Bring the remaining lobster cooking water to a boil. Cook the lobster ravioli. Remove the ravioli from the water and place on plates. Garnish the plates with the warm lobster meat. Whisk the bisque sauce for a minute then pour the sauce over the ravioli and meat. Serve.