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D’Arenberg’s Famous Crab & Lobster Ravioli

You’ll want to make this. Trust us.


100g raw crab meat (blue swimmer crab preferred) 100g green prawn meat 1 clove garlic 1 spring onion Small bunch fresh coriander 10g ginger Pinch ground black pepper Splash of fish sauce 8 gyoza skins 4 lobster medallions

For the Sauce

300ml lobster stock 100ml white wine 1 litre cream 40g crushed tomato Juice of half a lime Salt and pepper

Crab Ravioli Method

Mince or chop finely the prawns, garlic, spring onion, coriander and ginger Stir in the crab meat Season with the pepper and fish sauce Place Gyoza skins on bench and place crab mixture in the centre of four Moisten the remaining four with a little water and place over the mixture Crimp the edges together Gently poach Gently cook the lobster medallions in a heavy based pan with a little butter.

For the Sauce

Bring to boil the lobster stock and wine Reduce by 1/2 the volume of liquid and then add the cream and tomato Continue to reduce until you have a good ‘thick soup-like’ consistency and season.

To Serve

Place medallion on top of its ‘pillow’ of ravioli and spoon bisque around the sides Top with free coriander.

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