Estimated reading time: 9 minutes
Serve up a restaurant-worthy dish with this spicy Oosterschelde lobster ravioli! Inspired by the culinary richness of Zeeland, this recipe combines the delicate flavour of fresh Oosterschelde lobster with a spicy filling based on samphire and red pepper, served in a refined white wine sauce. We use ready-made gyoza sheets for convenience, so you can enjoy them faster. Perfect to impress during lobster season (April to mid-July!).
Spicy Oosterschelde Lobster Ravioli (with Gyoza Skins)
Of course, I couldn't help but get started with this delicious ravioli recipe myself. I made a spicy Oosterschelde lobster ravioli, filled with fresh lobster and a mix of tasty herbs. A dish that, with the right garnishes and a glass of white wine, will certainly be served here a number of times during the season of this lobster, especially to surprise family and friends with my culinary skills.
Step-by-step preparation of the recipe
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Spicy Oosterschelde lobster ravioli
How many stars do you give this recipe?
Print Email recipe Pin Rate recipeYou need:
Ingredients:
- 3 Eastern Scheldt lobsters cooked - 1 lobster for filling and 2 for garnish
- 4 el herb butter
For the wine sauce you will need:
- 3 el butter
- 1 el olive oil
- 2 toes Garlic - squeezed
- 80 ml White wine
- 400 ml fish stock
- ½ tl black pepper
For the ravioli you will need:
- 1 package gyoza sheets - from the freezer and thaw
- 2 toes Garlic - squeezed
- 75 gram samphire - finely chopped
- 1 protein
- ½ Spanish / chili pepper - finely chopped
- 75 ml White wine
- 1 el butter
- 1 shallot - finely chopped
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First we make the sauce. Grab a frying pan and melt the butter with the olive oil over low heat. Add the garlic and fry briefly but not too hard so that it does not burn. Deglaze with the wine and pour in the stock and add the pepper. Let it reduce to about half while we make the ravioli. Place the lid on the pan at an angle.
- Now it's the turn of the filling for the ravioli, remove the meat from one lobster and chop it into small pieces. Chop the shallot, chop the samphire and red pepper, press the garlic. Heat another frying pan and melt the butter in it. Fry the shallot first and then add the garlic, followed by the red pepper, samphire and deglaze with the wine. Stir briefly and then lower the heat and add the lobster. Let simmer until the wine has evaporated.
- Take a gyoza sheet and brush the edge with some egg white. Scoop a large teaspoon of filling from the frying pan onto the sheet and fold it closed. Place in a ravioli press and press hard! Place aside on a clean cutting board, for example. Repeat until all sheets or filling are used up. No ravioli press? No problem! Fold the gyoza sheet in half (half moon) or place a second sheet on top. Press the edges very well with your fingers or with the tines of a fork to seal
- Cut the other lobsters in half and coat them with herb butter. Pre-grill them in your oven until the butter has melted nicely. (The lobster is already cooked so the meat is done.)
- Place a large pot of water and a tablespoon of salt on the stove and bring to a boil. Lower about 5 to 6 ravioli at a time into the water and cook for about 2-3 minutes, or until they float to the surface. Transfer the cooked ravioli directly to the pan with the warm wine sauce using a slotted spoon and mix gently.
- Place half a lobster on each plate and top with the ravioli and sauce.
- Delicious bites!
More lobster? I get that! Below are some ideas for you:
How about this delicious seafood bouillabaisse with lobster?
At the 2022 press trip I made this Pasta with Oosterschelde lobster in cream sauce.
Turn on the BBQ, we'll make Lobster with herb butter from the BBQ.
Inspiration: My Press Trip to Zeeland
Once again this year we were allowed to unpack our suitcases at the Mondragon in Zierikzee. This hotel really feels like coming home to Zeeland. The location is ideal and from there we started with a short walk through the center that led us to the Town Hall Museum. A climb up the stairs led us to the highest point of the museum. There you will find an impressive beamed ceiling from a bygone era. Via some narrow stairs we were led to a special exhibition of various Masters from the Golden Age. Here you can see a number of beautiful works with the Oosterschelde lobster in the leading role, my favorite piece from this collection. Seeing art makes one hungry, so back at the Mondragon we were served a nice dinner in the Cristo restaurant. With a few busy days ahead of us, we went to bed for some well-deserved rest.
Day two, a culinary party!
These days are of course mainly about the party called the Oosterschelde lobster! These red rascals from the Oosterschelde are a feast for the tongue and stomach. But learning a little more about the background of Zeeland is certainly not wrong. We started the day at the Watersnood Museum. I was here last year too, but this time I was amazed again, the story about this disaster remains impressive! And frankly, a bit underexposed in our history books at school!
Zeeland wine is fine….
You may not have been aware of it yet, but this year a Zeeland wine has been selected as the lobster wine. And as far as I'm concerned, that's a very good choice because I already knew the wine from Wijnhoeve De Kleine Schorre. However, I had never been to the company itself and that is highly recommended. The passion and craftsmanship literally drips from the bottle. Which is also produced in a limited edition every year, which makes it extra special. The snacks that were served were a pleasure for the eyes, tongue and stomach!
Lunch and learn
During our bus ride to Buutengaets restaurant in St Annaland we were able to process these impressions and enjoy the Zeeland landscape. When you arrive at the restaurant, you can enjoy the fantastic location on the water. During the lobster season you can book a beautiful “lobster package”. You then go out onto the water with lobster fisherman Peter Scherpenisse to catch your own lobster. This Peter is a very passionate fisherman who can tell you everything about these red rascals, but he also said that the lobster itself still keeps many secrets.
Even more Zeeland pearls…
The journey continued to Krijn Verwijs in Yerseke. I have visited this company many times and the Zeeland cordiality is unprecedented. This time we were given the opportunity to work with Zeeland oysters ourselves. Opening that is a profession in itself, but once you know how to do it, it is quite easy. We were then transported by boat and accompanied by the Mayor across the Goese Sas for a small city walk through Goes.
Dine in style
We enjoyed dinner at the Kleine Toren van Baarland. When you walk in here you will certainly pause for a moment, because the attractive restaurant is located in a converted church. The beautiful mural, the ceiling, the stained glass windows, everything exudes peace and atmosphere. The hospitality of owner Jelle Capelle ensures that you can be completely yourself and enjoy everything this region has to offer. After this dinner the bus drove us back to Zierikzee where we went back to bed, tired and very satisfied!
The day of the Oosterschelde lobster!
The day where it's all about one thing, the lobster! Our day started very early on the beach of Domburg to get a breath of fresh air and to walk a bit on the Zeeland beach. Then it was boarding the Denick II to fish the very first lobster straight from the water. Of course it is nice to be on board with delicious snacks and a nice glass of Champagne to toast to a fine season. Which is not very long, so definitely travel to Zeeland before July 15 to enjoy this delicacy.
Lobster lunch
The lunch we were served was of course completely focused on lobster. Together with the delicious lobster wine from the Kleine Schorre, it was a great experience in Delta Marina, Kortgene. We were served three colorful and beautiful dishes. After this lunch, the harbor master took us on electric scooters to tour Kortgene and its harbor. A part of Zeeland unknown to me, so it was certainly very nice to discover it with a fresh breeze in my hair.
Dining at Seafarm
In addition to the restaurant in Kamperland, they also grow turbot here and process oysters, razor clams and periwinkles. Earlier I made a fantastic turbot recipe myself and wrote more about this great company. You read that report . The homarium is also a treat to come and see, in addition to the fantastic location, again right next to the sea.
Farewell to Zeeland
The last day we drove to Middelburg where we took a nice city walk through the old city center. Gerard van Keken took us along various buildings that played a role in Middelburg, the historical wine city. He also organizes various wine festivals in this city. Another reason to go to Middelburg is the museum. The Zeeuws Museum houses a number of fantastic tapestries and artworks made from shells. The museum plays a connecting role by also offering workshops and opportunities to get started yourself. Saying goodbye can sometimes be hard, but that was certainly not the case today, because the last lunch was again dedicated to lobster. In Renesse at restaurant Our Seaside we were served a fantastic three-course lunch. The perfect ending to yet another very successful press trip through perhaps the most beautiful province in the Netherlands!
Inspiration: My Press Trip to Zeeland
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en feed under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
recipe ravioli recipe ravioli recipe ravioli
So good!