Spiny Lobster Ravioli

ABOUT THE AUTHOR

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SALTY DONNY

My name is Donny and I am a former U.S. Army Paratrooper. Currently I am a 100+ foot freediver/Spearo living on the Big Island of Hawai’i. Always exploring and diving every chance I get.

Spiny Lobster Ravioli

I first started developing this recipe about 3 years ago as I had just caught my first lobster on a black water dive. I began researching different recipes and cherry picked what I liked from each chef’s recipe. Ultimately creating this rich and creamy lobster ravioli that is herb forward in every bite.

How I Got This Spiny Lobster

I caught this specific lobster on a black water/night dive on opening night of lobster season, September 1st 2025. Conditions were sporty with 5’ swell on a boulder beach. In the water visibility was quite limited, making it hard to see the bottom in 20’ of water. During a blind drop I spotted a lobster in a cave and was able to wrestle him out and call it a day.

5 from 1 vote

Spiny Lobster Ravioli

Salty Donny

“Running out of thyme lobster ravioli”: Thyme and ricotta lobster filling served in a creamy lobster stock reduction garnished with fresh Parmesan Reggiano and chives.

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Species: Spiny Lobster

Part: Head, Tail

Course: Mains

Category: Boiled

Continent: North America

Country: United States

State: Hawaii

Prep Time: 2 hours hrs

Cook Time: 30 minutes mins

Total Time: 2 hours hrs 30 minutes mins

Servings: 4

Equipment

• ▢
  Chef Knife
• ▢
  Cutting Board
• ▢
  Rolling Pin
• ▢
  Kitchen Aid with pasta attachment
• ▢
  Ravioli Stamp
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  Stock Pot
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  Saute Pan
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  Serving Plate

Ingredients

Main Ingredients

• ▢ Lobster
• ▢ Thyme
• ▢ Ricotta
• ▢ Garlic
• ▢ Shallots/Onions
• ▢ Parmesan
• ▢ Heavy whipping cream
• ▢ Sun Dried Tomatoes
• ▢ Green onions
• ▢ Lemon (juice and zest)
• ▢ Pasta (flour, eggs, 1 tbsp olive oil, and pinch of salt)

For The Stock (Store bought stock works too but not as flavorful).

• ▢ Onions
• ▢ Celery
• ▢ Carrots
• ▢ Garlic
• ▢ Lemon
• ▢ Peppercorn
• ▢ Dry White Wine
• ▢ Tomato Paste
• ▢ Fresh Herbs of Choice

Instructions 

For The Fresh Pasta

• 100g of flour/egg (add additional egg yolks for richer more golden dough) whisk, then kneed dough until plump and dough recoils. Wrap and rest in fridge for 10 min.
  Pasta

For The Ravioli Filling

• Butter poach or sauté lobster in garlic and shallots/onions.
  Lobster

  Shallots/Onions

  Garlic
• Add thyme at the end to finish.
  Thyme
• Set in bowl and mix in 1-2tbsp of ricotta.
  Ricotta

For The Stock

• Sauté mirepoix (carrots, celery, onion) in stock pot.
  Onions

  Celery

  Carrots
• Steam or roast lobster shells, add 1/4 cup dry white wine, lemon, garlic, fresh herbs, peppercorn, 1tbsp tomato paste to stock pot and mix until homogeneous.
  Garlic

  Lemon

  Peppercorn

  Tomato Paste

  Fresh Herbs of Choice

  Dry White Wine
• Fill pot 3/4 way with water and reduce. Once reduced to 50% strain into a bowl.

Assembling The Ravioli

• Texture pasta dough by folding and rolling out 3xs/sheet.
• Place about 1tbsp filing and wet finger into water and outline around filing.
• Place 2nd sheet of pasta on top and form raviolis (avoid trapping air in raviolis).
• Boil raviolis in lobster stock about 3-4 minutes then remove and set aside.
• Reduce stock and add 3tbsp of heavy whipping cream and lemon juice (zest optional) and stir.
  Heavy whipping cream

  Lemon
• Turn off heat add raviolis back to reduction and gently mix.
• Plate, garnish, and enjoy.
  Parmesan

  Sun Dried Tomatoes

  Green onions

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