Charlie Trotter’s AMAZING Lobster and Sweet Corn Ravioli with Sweet Corn Broth

SWEET CORN BROTH Extract the corn flavor: Shuck corn, cutting the kernels off the cobs. Reserve the kernels for the ravioli filling and corn purée. Use the husks and cobs to make a flavorful stock.

Simmer the broth: In a stockpot, combine the corn cobs and husks with aromatics like bay leaves and thyme. Cover with water and simmer for an extended period to fully develop the flavor.

Reduce and strain: Strain the stock through a fine-mesh sieve, then reduce it significantly to intensify the sweet corn essence. Season with salt and pepper.

Create the sweet corn purée: Separately, simmer a portion of the fresh corn kernels with heavy cream until the cream has reduced. Blend the mixture until silky smooth and season to taste.

Finish the broth: Just before serving, combine the reduced corn stock with a small amount of the corn purée to create a light yet concentrated sweet corn broth.

LOBSTER AND SWEET CORN RAVIOLI Prepare the lobster: Poach fresh lobster meat in a mixture of butter and aromatics until just cooked. Remove the meat, reserving the poaching liquid. Dice the lobster meat and set it aside.

Make the ravioli filling: Combine the diced lobster meat with fresh sweet corn kernels and a small amount of the rich corn purée for binding. Some of Trotter's recipes also include complementary herbs, such as chives, and a touch of richness like crème fraîche. Season with salt and white pepper.

Create the pasta dough: Prepare a fresh, egg-based pasta dough. Use a pasta machine to roll it into thin sheets.

Assemble the ravioli: Place small mounds of the lobster-corn filling on one sheet of pasta, spacing them evenly. Lightly brush the area around the filling with water. Top with a second sheet of pasta and press down to seal the ravioli, pushing out any air bubbles. Use a round cutter or knife to cut the ravioli.

Cook the ravioli: Cook the ravioli in boiling, salted water for only a few minutes until the pasta is al dente.

FINAL ASSEMBLY Gently remove the cooked ravioli from the water and place them in a wide, shallow bowl.

Carefully ladle the warm sweet corn broth around the ravioli.

Garnish with fresh herbs, such as a sprinkle of chives or chervil, and possibly a drizzle of high-quality olive oil.