Lobster Ravioli

By: Chef Josh Berry, 2015 Maine Lobster Chef of the Year Finalist

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Buttery corn broth, petite basil, truffle essence

Few combinations of ingredients when combined together invoke a surreal memory of a place.

Fresh lobster, summer season native corn and wonderful butter…that’s Maine in the summer!

These ingredients complement each other in such a way it is like poetry. A little basil and truffle oil is all you need to elevate this dish to its zenith performance.

Serves 4 (with leftover filling)


LOBSTER Filling:

16 ounce fresh lobster meat, chopped
8 ounce shrimp, peeled, deveined and cleaned
1/3 cup heavy cream
2 tablespoons chives, chopped
salt & Pepper to taste

PASTA Dough:

2 C semolina flour
6ea large egg yolks
1ea large egg
1½ t olive oil

CORN Broth:

4 ea ears of corn, shucked and cut off the cob, reserve the cob
8oz whole butter


LOBSTER Filling:

Blend all in a food processer until well combined and smooth. Extra filling can be frozen for up to one month.

PASTA Dough:

Make a well with the flour for the eggs, and oil to sit in. Stir eggs and oil around with your fingertips until the flour is incorporated. Once it starts to come together as a dough (you may need to add a few tsp. of water), form into a ball and knead the dough for about 15 minutes.

Let the dough rest for a half an hour before running it through the pasta roller. Roll the pasta in to a rectangle that is 6.5” long by 4”wide. Pipe a small amount of lobster filling on the bottom of the pasta sheet. Fold the bottom over the filling and wrap each end together (kind of making a cylinder of pasta with the filling in the bottom). Refrigerate the raviolo until ready to poach.

CORN Broth:

Reserve the cut corn for the plated dish. In a medium size pot cover the kernelless cobs with water and slowly simmer for 1 hour until you have a good “corn stock”. Strain through a fine mesh strainer and whisk in the butter until combined. Reserve warm


1 ea. 1¼ pound, live Maine Lobster (www.harborfish.com) cooked, deshelled, cut up reserve

cut corn.

Poach off the raviolo in simmering salted water until cooked through, reserve warm. Heat the corn kernels and cut up lobster with a little corn stock and butter until “they get to know each other”, season with salt and pepper. In four pasta bowls, add one raviolo per bowl, fill with some of the corn-lobster mix. Spoon some of the buttery corn broth around the raviolo and garnish with some fresh basil and just the slightest whisper of white truffle oil.