Lobster Three Way: Lobster Ravioli, Lobster Tempura, and Sautéed Lobster Medallions with Warm Tomato-Basil Vinaigrette

Adapted by StarChefs.com
Yield: 4 servings


3 whole, live Maine lobsters, 1 pound each
8 quarts court bouillon
Tempura Batter
12 ounces Budweiser beer
1 cup all–purpose flour
¼ teaspoon kosher salt
⅛ teaspoon white pepper
Ravioli Pasta Dough
2 large eggs
3 cups all-purpose flour
6 tablespoons water
1 teaspoon olive oil
2 teaspoons large kosher salt
1 egg, for egg wash
1 teaspoon water, for egg wash
Ravioli Filling
1 cup cooked lobster meat
1 tablespoon unsalted butter
1 teaspoon chopped cream cheese, room temperature
¼ teaspoon minced thyme
1 teaspoon chopped shallot
¼ teaspoon tarragon
kosher salt and white pepper
Lobster Three Way
canola oil , for frying
4 cooked lobster claws
4 cups Tempura batter
2 cups tomato broth
1 tablespoon Champagne vinegar
8 tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon white pepper
4 lobster raviolis
2 cooked lobster tails
4 tablespoons diced fresh tomatoes
2 tablespoons basil oil, for garnish
1 tablespoon micro basil, for garnish


For the lobster:
Place 2 of the lobsters so that their bellies touch, and secure in place with 2 rubber bands. (This prevents the tails from curling while cooking). In a large pot, bring the court bouillonto a boil over medium-high heat, then add all 3 lobsters, and simmer for 6 to 8 minutes. Remove the lobsters and place in a bowl of ice water to stop the cooking process. When cool, set aside the lobster that was notsecured with a rubber band during cooking for the ravioli filling, 2 of the lobster cklaws for the tempura, and 2 of the tails for the lobster medallions. Reserve any leftover lobster meat for another use.

For Tempura Batter:
Combine the beer, flour, salt, and pepper in a medium mixing bowl. Whisk together until combined, and refrigerate for at least 1 hour before using.

For Ravioli Pasta Dough:
In a measuring cup, whisk together the eggs, water, and olive oil. Set aside. In a mixer with paddle attachment, add the flour and salt. Turn the mixer on to medium, and pour in the egg mixture in a think stream, until the dough begins to pull away from the sides. You might not need to use all of the water and egg mixture, or you may need to add a little more water for the dough to come together. Lightly flour a cutting board, and knead the dough briefly, incorporating a little of the bench flour (flour on the cutting board) if the dough is too sticky. Form the finished dough into a ball, wrap it with plastic wrap and let it rest for at least 1 hour.

For Ravioli Filling:
Crack open the shell of the lobster that was not secured with a rubber band during cooking. Remove the meat, and caorsely shop. (depending on the size of the lobster and the season, you may also need to add extra meat from the body and legs of the second and third lobsters to yield one cup).

In a food processor, combine one cup of the lobster meat and the remaining ingredients. Pulse the mixture until combined, and season with salt and pepper.

To make ravioli, roll the dough into a thinsheet either by hand or with a pasta machine, keeping it lightly floured throughout the process. Cut the dough into an even number of 2-inch squares. Place a tablespoon of the filling in the center of half the squares. Whisk together the remaining egg and water to make the egg wash. Brush the edges of the filled pasta squares with the egg wash, and top with the remaining pasta squares. Using a fork, press to seal the filling inside the ravioli. Set aside. (You can freeze the the extra uncooked ravioli for another time. To do so, arrange the ravioli on a sheet tray, cover with plastic wrap, and freeze. When frozen, place the ravioli in a zip-top bag to store).

For Lobster Three Way: 
In a large saucepan, heat the canola oil (enough to reach halfway up the sides of the saucepan) to 350°F. Using shears, carefully remove the claw meat intact. Working in batches, dip the 2 lobster claws in the tempura batter, then fry until golden brown, 3-5 minutes per side. Remove from oil, and drain on a paper towel. Set aside.

In a medium saucepan, combine the tomatoe broth, Champagne, vinegar, butter, salt, pepper, and lobster ravioli. Bring to a gentle simmer over medium heat, and cook, stirring to incorpoarte the butter, until the ravioli are just cooked through, 4-6 minutes.

To serve, remove the remaining cooked lobster tails from their shells, slice into medallions, and place the medallions in the tomato broth briefly, until just warmed through. Put 1 tablespoon of the diced tomatoes in thee center of the bowl. Divide the lobster medallion, ravioli, and broth between the bowls. Top each ravioli with a tempura lobster claw and a drizzle of the basil oil, and garnish with microbasil.