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MUTV: Red Devil's Kitchen recipes
EPISODE 1 - PATRICE EVRA
MAIN COURSE - Lobster ravioli served with lobster bisque and wild mushrooms and asparagus
To prepare your pasta:
You’ll need 1 kg of flour, ten eggs, a pinch of salt some olive oil and water.
Mix your flour, salt and eggs with your hands, adding in a good drizzle of olive oil and water to help moisten the mixture. Keep mixing until you have dough like consistency. Wrap in cling film and place in the fridge while you prepare your lobster and vegetables.
Then unwrap your pasta cut your mix in two and flatten out the first section on a bed of flour covering both sides. Next you run the dough through a pasta machine, first on a setting of 5, fold in two and run through again on a setting of 3, fold once more and run through for the final time on setting 1. Then cut your pasta sheet into even squares, this will be your pasta base. Repeat this process again to make your pasta tops.
To prepare your lobster:
Whole lobsters should be purchased live and as close to cooking as possible.
You will need a large stock pot that is capable of holding both of the lobsters comfortably and has a snug lid to prevent the steam from escaping.
The cooking time is not an exact science: 10 minutes for the first pound and 8
minutes for each additional pound, or 2 minutes for each extra ¼ pound.
Put 2 inches of water and a teaspoon of sea salt into the pot.
Add the steaming rack and bring the water to a hard boil.
Holding the lobster by its back, snip off the rubber bands holding the claws together and place them on top of the rack. Repeat with second lobster.
Cover the pot and start timing as soon as it reaches a soft boil.
Leave to cool in some cold water.
Once cooled take the lobster and twist off both the arms and head.
To remove the meat from the claws snap at the arm, remove the small part of the claw and smash the larger part from the centre of the shell on all sides with the back of a knife. You can then crack it open and simply pull the meat free.
Take the body of the lobster and squeeze between your hands, you can hear it crack. Then rip off the shell in a butterfly action.
Take the meat and gently run a knife along the centre, then remove the intestine. Finally chop up your meat into small pieces.
To prepare your vegetables:
Chop up 8 mushrooms, one shallot, a quarter of a pack of chives, and one tomato and peel 6 asparagus spears.
