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.
Spiny Lobster Ravioli
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.
“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.
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.
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
Equipment
Chef Knife
Cutting Board
Rolling Pin
Kitchen Aidwith pasta attachment
Ravioli Stamp
Stock Pot
Saute Pan
Serving Plate
Pasta (flour, eggs, 1 tbsp olive oil, and pinch of salt)
1
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.
Lobster
Shallots/Onions
Garlic
2
Butter poach or sauté lobster in garlic and shallots/onions.
Thyme
3
Add thyme at the end to finish.
Ricotta
4
Set in bowl and mix in 1-2tbsp of ricotta.
Onions
Celery
Carrots
5
Sauté mirepoix (carrots, celery, onion) in stock pot.
Garlic
Lemon
Peppercorn
Tomato Paste
Fresh Herbs of Choice
Dry White Wine
6
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.
7
Fill pot 3/4 way with water and reduce. Once reduced to 50% strain into a bowl.
8
Texture pasta dough by folding and rolling out 3xs/sheet.
9
Place about 1tbsp filing and wet finger into water and outline around filing.
10
Place 2nd sheet of pasta on top and form raviolis (avoid trapping air in raviolis).
11
Boil raviolis in lobster stock about 3-4 minutes then remove and set aside.
Heavy whipping cream
Lemon (juice and zest)
12
Reduce stock and add 3tbsp of heavy whipping cream and lemon juice (zest optional) and stir.
13
Turn off heat add raviolis back to reduction and gently mix.
Definitely will be trying this one soon, Donny!