Lobster has a natural sweetness to it that combines well with basil to create a delicate combination of subtle and simple flavours. You can use king prawns or langoustine instead with equally good results. It’s well worth making the full recipe for pasta dough as it freezes - make sure the dough is well wrapped to avoid freezer burn and divide into smaller 4oz pieces. When working with the pasta always cover the dough you aren’t using to stop the air from drying it.

Serves 4 persons

1 1½lb fresh lobster, cooked
8oz fresh scallops flesh
2 free range egg whites
2 floz double cream
Salt and cayenne pepper
½ pint shellfish stock
1oz butter
12 leaves basil, chopped finely (last minute)

Pasta Dough 

1. Add all the ingredients into a food processor and starting gently at first blend together.
2. Blend until a firm ball of dough is formed, remove, and knead for 5 minutes until smooth.
3. Wrap in film and chill in the fridge for approx. 4hours before use.

 

Ravioli

1. To make the mousse, place the scallops and egg whites into a food processor and blend to a smooth paste, add the cream, salt, and pepper to season, and blend further until all the ingredients are incorporated
2. Remove the mousse and place in the fridge to chill for 1-2 hours, meanwhile remove the flesh from the lobster shell and dice into ½ inch cubes, and bind the lobster with the mousse
3. On a lightly floured work surface roll out the pasta as thin as possible, then put through the machine several times, adjusting the setting to get it thinner each time
4. Cut out with sharp knife 8 x 5 inch squares, divide the mousse into four equal parts, and spoon each part onto four of the squares
5. Place the other squares on top of each pile of mousse and then carefully squeeze the edges together, expelling any air bubbles
6. If the pasta isn’t sticking together then moisten the edges with water, once sealed trim off any excess pasta along the four sides of each parcel
7. Blanch the ravioli in boiling salted water for 2 ½ minutes, then refresh in cold running water.
Place the ravioli on a sheet of cling film, dribble a little olive oil over and cover with more cling film. It will keep for 24 hours like this in a fridge.
8. Re-heat the ravioli in boiling water for 3 minutes before serving
9. Warm the stock and reduce by half, whisk in the butter and add the chopped basil, place individual ravioli on each plate and pour over the sauce