Rich Dales' signature dish from Heat 1 of MasterChef 2014
Ingredients
- for the pasta:
- 300 g flour, grade ‘00’ (plus more for dusting)
- 4 x free range eggs, medium size
- for the pasta filling:
- 2 x king scallops
- 200 g raw tiger prawns
- 50 g double cream
- fresh basil
- maldon sea salt
- freshly ground black pepper
- for the lobster:
- 1 x lobster, approx. 750g
- 50 g butter
- 1 x lemon
- for the sauce:
- 75 g butter, unsalted
- 1 x large carrot
- 1 x onion
- fresh thyme sprigs
- 50 ml brandy
- 500 ml chicken stock
- fresh samphire
- fresh basil
- 1 x lemon
- olive oil
- freshly ground black pepper
Method
- Put large pan of salted water on to boil.
- For the pasta:
- Combine flour & 3 eggs in the food processor & pulse to form breadcrumb texture.
- Knead dough for 2-3 minutes, cover in cling film & refrigerate for future use. Allow a minimum of 20minutes resting time.
- For the lobster:
- Kill the lobster by piercing the shell at the back of the head and slicing down.
- Drop into the boiling water and boil for approx. 12 minutes.
- Remove and allow to cool.
- For the pasta filling:
- Slice each of the scallops horizontally into 2 or 3 pieces, depending on the size of the scallop. Season with salt & pepper and refrigerate.
- Shell & devein the prawns (if not already done), place into the food processor with the cream and puree, seasoning to taste. Refrigerate.
- For the sauce:
- Remove the flesh from the lobster tail & claws and set to one side. Chop the shells.
- Heat the sauté pan, add the butter and throw in the lobster shells. Fry for 5 minutes.
- Chop the carrot & onion and place in the pan along with the thyme. Cook for a further 5 minutes.
- Add the brandy and flambé until the alcohol has burned off.
- Add the chicken stock, bring to the boil, reduce the heat and simmer for around 10 minutes.
- Ladle into the food processor and process to a puree.
- Pass the sauce through a chinois into a saucepan over a medium heat.
- Add the samphire, some chopped basil & lemon juice and stir through. Season to taste with salt and black pepper. Keep warm.
- For the ravioli:
- Place a second pan of salted water on to boil.
- Roll the pasta dough through the pasta machine until very thin and lay out half on a flat surface.
- Cut 3 rough squares from the pasta and place a slice of scallop in the middle of each.
- Top with a spoonful of the prawn mixture and place a small basil leaf on top.
- Brush the unfilled area of the pasta with egg.
- Cut more squares from the remaining rolled pasta and place on top of the squares with the filling. Press down to form a seal.
- Squeeze any air from around the filling and cut out circles using a cutter.
- Once the water is boiling, drop in the pasta and cook for 2 minutes. Strain once cooked.
- For the lobster meat:
- Whilst the pasta is cooking, heat some butter in a frying pan and add the lobster meat.
- Sauté and baste for 1 minute, until warmed through.
- Squeeze in some lemon juice and baste for another few seconds.
- Remove from the heat.
- To serve:
- Place 3 ravioli in a large bowl and cover with the sauce.
- Cut the lobster tail into 3 or 4 pieces and place in the sauce around the pasta.
- Lay the lobster claw on top of the pasta.
- Sprinkle with finely chopped basil.
