• for the pasta:
  • 200 g '00' pasta flour
  • 3 corn fed free-range eggs
  • 1 tblsp water lobster/fish stock
  • dash of extra virgin olive oil
  • pinch of salt
  • for the lobster filling:
  • 2 oz cooked lobster tail
  • 2 tblsp cream fraiche
  • 1 tsp lobster/fish stock
  • chopped fresh tarragon
  • pinch cajun spice
  • squeeze lime juice and zest
  • for the sauce:
  • 150 ml double cream
  • 200 ml lobster/fish stock
  • 200 ml champagne or cava
  • knob of butter
  • 2 shallots
  • grated parmigano cheese
  • pinch of saffron strands
  • garnishes:
  • capers
  • sprig of dill
  • lime wedge
  • pesto (2 garlic cloves, handful of parmigano cheese. olive oil, basil and beetroot shoots, pine nuts, orange zest, salt & pepper)
  • chives
  • red tom berries
  • basil


  • 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 leave for 20 minutes. Run pasta through pasta maker a number of times until ready to make ravioli, dust every couple of times.
  • For the lobster filling, place all in a bowl chopped and spoon filling into centre of pasta. Seal with egg wash. And cook in stock for a few minutes until cooked
  • Make sauce by placing champagne in pan and cook on moderate heat until alcohol is cooked off, add cream & saffron and reduce for 10/15 minutes. Add cheese towards the end.
  • For Pesto, toast pine nuts add to processor with olive oil, pulse, add garlic, cheese and basil & beetroot shoots, orange zest & season.
  • Plate up and garnish.


By Mark Messitt for MasterChef Ireland.