A trio of lobster delights.


  • lobster ravioli with a saffron & parmigiano sauce & caviar dressing
  • pasta
  • 200 g flour
  • 2 eggs
  • 1 tblsp lobster consommé
  • dash of extra virgin olive oil
  • filling:
  • 1.5 oz lobster meat
  • dash of double cream
  • dash lobster consommé
  • pinch of fresh tarragon
  • 1 egg
  • pinch cayenne pepper
  • squeeze lemon juice
  • pinch of parmigiano
  • sauce
  • 100 ml lobster consommé
  • 100 ml champagne
  • 100 ml double cream
  • pinch of saffron strands
  • 1 oz grated parmigiano
  • caviar to garnish
  • lobster and caviar risotto with champagne served in a lobster tail
  • 1 l lobster consommé
  • a few knobs of butter
  • 2 shallots
  • 150 ml champagne
  • squeeze of lemon juice
  • 150 g arborio rice
  • 125 ml double cream
  • truffle shavings (if the wife let’s me spend the kids' college fund!)
  • pinch of parmigiano cheese
  • lobster thermidor in a pata negra basket
  • 2 oz lobster meat
  • 2 slices of pata negra ham
  • sauce as above with dijon
  • tarragon
  • sauce
  • using the same sauce as the ravioli but adding dijon & tarragon
  • pata negra basket
  • oil ramekin and place iberico ham inside the mould, place in oven for 10 minutes to form basket.


  • Lobster Ravioli with a Saffron & Parmigiano Sauce & Caviar Dressing:
  • For the pasta, place all of the pasta ingredients into a food processor. Blitz for a few minutes and mould dough into a ball. Cover with cling film and cool for 20 minutes.
  • Run pasta through pasta maker a number of times until ready to make ravioli. For the Lobster filling, place all of the Lobster claw meat plus the meat from one of the tails into a food processor. Blend to a paste, then scrape into a bowl, cover and chill the mixture in the fridge for ten minutes.
  • Blitz Lobster filling mixture back into the processor. Spoon filling into Ravioli parcel and seal with egg wash. Make sauce by placing with Consommé, Champagne in pan and cook on moderate heat until alcohol is cooked off, add cream & Saffron and reduce for 10/15 minutes. Place the Ravioli parcel in the sauce after about 10 minutes for it to cook. Take of the heat and it’s ready to be plated. Serve with a Parmigiano chard, herb and Caviar garnish.
  • Lobster & Caviar Risotto with Champagne Served in a Lobster Tail:
  • Sweat shallots off in pan with oil and butter until translucent, add rice and sauté for 3 to 4 minutes, add champagne and cook off alcohol for a few minutes. Ladle stock and pour in cream add more stock sporadically for 20/25 minutes. Add cheese and Caviar towards the end and serve in Lobster shell and garnish with herbs.
  • Lobster Thermidor in a Pata Negra Basket:
  • Oil ramekin and place Iberico Ham inside the mould, place in oven at 180 degrees for 10 minutes to form basket. Place Lobster meat inside the basket and cover with sauce and grill for 6 to 8 minutes, garnish with chives.


By Mark Messitt for Masterchef Ireland

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