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Lobster, squid ink Raviolis stuffed with crab meat and Ricotta cheese, sweet clams with diced couchette and a sauce made of lobster shells, white wine, vegetables, cream and saffron

Lobster, squid ink Raviolis stuffed with crab meat and Ricotta cheese, sweet clams with diced couchette and a sauce made of lobster shells, white wine, vegetables, cream and saffron

Cooking the lobster:

  • The lobsters are alive so...

  • Put 5 l of salted water to the boil

  • With a proper knife give the lobsters a quick stab in the head where there is kind of a cross marking

  • Put the lobsterr into the boiling water and then the lid on

  • A lobster of 600g like here, shall cook no more than 4 min! ( add 1 min for each extra 100g )

  • Pour out the boiling water and pour in cold water to immediately stop the cooking

Get the meat out:

  • Break off the tail and the claws

  • With a hammer, break the shell on the claws

  • Carefully peel out the meat in one piece

  • break open the tail by squeezing it

  • Tear apart the shell and peel out the tail meat in one piece

  • Set aside in fridge until ready to finalise the dish.

Cooking the clams:

  • Heat up a pot with some olive oil

  • Add 1 dl. white wine

  • Add the desired quantity of clams

  • Put a lid on

  • After 2-3 min they should all be open

  • Remove from heat

  • Set aside the clams in fridge until ready to finalise the dish.

The sauce:

What you need:

  • 2 carrots

  • 1 leek

  • 1 onion

  • 2 garlic cloves

  • Fresh lemon thyme

  • 1 vegetable stocks cube

  • 5 dl white wine

  • 2.5 dl cream

  • Liquid from clams

  • 1 orange or lemon (zest only)

  • butter

  • saffron

  • salt & pepper

Prepping:

  • Make desired amount of Raviolis beforehand

  • Chop the onion and carrots into large pieces

  • Finely dice zucchini ( 2-3 mm)

  • Heat 4 plates in oven (50 degrees)

  • Bring a pot with 3 l of salted water to the boil

 

Method:

  • In a pot, add some olive oil

  • Add all the shells from claws and tail ( for the best result crush the shells in a blender beforehand)

  • Add garlic, carrots, leek, onion

  • Fry under max heat for 3 min

  • Turn down heat to medium

  • Add white wine

  • Add liquid from clams

  • Add lemon thyme sprigs

  • Add vegetable stock cube

  • Let simmer until reduced by half

  • Put everything through a sieve

  • Put the liquid back into the pot

  • Add saffron

  • Add cream

  • Let simmer for 5 min until creamy

  • Keep sauce warm

  • In the pot with boiling salted water, add the Raviolis

  • Cook for 6-7 min

  • Place the Raviolis in the creamy sauce until you are ready to plate

  • Heat up a large pan with a lump of butter

  • Add some lemon thyme

  • Gently add the lobster meat

  • Pour over hot butter with a spoon for 1 min.

  • Add the diced zucchini

  • Season with salt and pepper

  • Add the clams

  • Arrange the Raviolis on heated plates

  • Arrange the lobster meat

  • Drizzle with creamy sauce

  • Add some of the zucchini and clams on top

  • Top with a few lemon thyme sprigs an zest of orange or lemon

  • Serve

Pasta dough for Raviolis:

  • 150 durum flour (100g fine 50g coarse)

  • 1 egg

  • 2 egg yolks

  • 1tsp olive oil

  • 2 packs of Squid ink (4g each)

  • pinch of salt

Knead all ingredients thoroughly together and let the dough rest 1 hour in refrigerator wrapped in cling foil. Run the dough through a pasta machine to end up with a thickness of about 1 1/2 mm. Punch out circles of a diameter of 8 cm!. To "glue" the pasta together when folding, use a whipped egg and brush along the edge of the pasta pieces. Put a teaspoon filling in each. Cook the ravioli for approximately 6-7 minutes.

Filling:

  • 200 g of crab meat

  • 100 g of Ricotta cheese

  • 2 tsp lemon zest

  • 1 tsp lemon juice

  • salt and pepper

Mix all ingredients, season with salt and pepper and let cool in the fridge for 30 min. Make sure the mixture is not too wet!

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