Lobster ravioli bisque is a creamy soup featuring fresh ravioli filled with a creamy lobster mousse. This hearty seafood dish is sure to satisfy you any time of year. Get ready to test your cooking skills and prepare this decadent lobster ravioli bisque the next time you want to impress your friends and family.
Lobster Ravioli Bisque Recipe
A luxurious Lobster Ravioli Bisque recipe that pairs fresh lobster ravioli with a decadent creamy broth.
Ingredients
- Premade Raviolo Pasta dough
For the lobster ravioli filling
- 2 Lobster Tails, boiled and removed from their shells
- 1 cup Heavy Whipping Cream
- 1 Egg White
- Salt, to taste
- Black Pepper, to taste
For the bisque
- 2 Lobsters, whole, cut into bite-sized pieces
- 1 Onion, chopped
- 1 Shallot, chopped
- 1 clove Garlic, chopped
- 2 tbsp Butter
- 2 tbsp White Wine
- 2 tbsp Cognac
- 3 tbsp Tomato Paste
- 2 cups Fish Stock
- 3 sprigs Parsley
- 2 sprigs Thyme
- 2 Bay Leaves
- 1 tsp Black Pepper
- 1 ½ cup Heavy Whipping Cream
- Salt, to taste
- Black Pepper, to taste
Instructions
Make the lobster filling
- Begin grinding the cooked lobster in a food processor.
- Add egg white, salt, and pepper to the meat and process until combined.
- Pour in the cream and blend until smooth.
- Transfer the filling into a piping bag and refrigerate it.
Warm the bisque
- Heat butter in a deep pot, then add chopped carrots, onions, garlic, and shallots and sauté until the onions become translucent.
- Add the lobster pieces and let them sweat for 10 minutes.
- Now, add cognac let the alcohol burn off.
- Deglaze the pot with white wine and let it cook for a minute.
- Add the fish stock and a cup of water into the pot.
- Add thyme, parsley, bay leaves, and black pepper to the pot and bring it to a boil.
- Now add tomato paste and let the stock simmer for 40 minutes.
- Add whipping cream to the bisque and simmer for 10 to 15 minutes. You can blend it with an immersion blender if you prefer a smoother texture.
Assemble the lobster ravioli
- Meanwhile, prepare the ravioli. Divide the dough into four pieces.
- Roll out each piece into thin, wide sheets with a rolling pin or pasta machine.
- Pipe the prepared filling on two of the pasta sheets, spacing the filling three inches apart.
- Place another sheet of pasta over the piped sheet, and with the help of a ravioli cutter, cut them and seal them.
- Boil the ravioli in salted water for about four minutes and drain the ravioli with a slotted spoon.
Serve
- Divide the lobster ravioli equally into bowls and pour some of the bisque on top.
- Garnish with fresh parsley and enjoy.
Notes
- We used lobster meat for this recipe but you can use crab meat if you’d prefer.
Nutrition Estimate
Calories: 659kcal | Carbohydrates: 12g | Protein: 24g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 289mg | Sodium: 947mg | Potassium: 663mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2484IU | Vitamin C: 8mg | Calcium: 244mg | Iron: 1mg
Tried this recipe?Please rate it above!
If you like this post, then we definitely recommend checking out our Creamy Lobster Ravioli post.