You’ll Need
For the Ravioli Gratin
400g fresh lobster ravioli
150g cooked lobster meat, cut into large chunks
200g raw king prawns, peeled and deveined
20g butter
2 shallots, finely diced
3 cloves garlic, finely grated
100ml dry white wine
150ml fish stock
200ml double cream
1 tsp Dijon mustard
75g Gruyère cheese, grated
40g Parmesan, finely grated
1 tbsp fresh tarragon, finely chopped
Sea salt
Freshly cracked black pepper
For the Golden Topping
30g Parmesan, finely grated
20g panko breadcrumbs
15g butter, melted
1 tbsp chopped fresh parsley
To Serve
Buttered asparagus
Tenderstem broccoli
Lemon wedges
Fresh chives
Optional but Dangerous
Oscietra caviar
Black truffle shavings
Scallops
Samphire
Method
Preheat your air fryer to 180°C.
Cook the lobster ravioli in boiling salted water for 2 minutes less than the packet instructions.
Drain carefully and set aside.
Meanwhile, melt the butter in a frying pan over a medium heat.
Cook the shallots for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the white wine and simmer until reduced by half.
Add the fish stock and continue simmering for 3–4 minutes.
Stir in the Dijon mustard and double cream.
Bring to a gentle simmer.
Add the Gruyère and Parmesan, stirring until both cheeses have completely melted into a rich, silky sauce.
Fold through the chopped tarragon.
Add the king prawns and cook for 2 minutes, just until they begin turning pink.
Gently fold in the lobster meat.
Place the cooked ravioli into two individual oven-safe gratin dishes.
Pour the lobster and prawn cream evenly over the ravioli.
Mix together the Parmesan, panko breadcrumbs, melted butter and parsley.
Scatter generously over each gratin.
Place the dishes into the air fryer.
Cook at 180°C for 10–12 minutes until bubbling.
Increase the temperature to 200°C for the final 3–4 minutes, until the topping is crisp, golden and beautifully gratinated.
Allow to stand for 2–3 minutes before serving.
Serve with buttered asparagus, Tenderstem broccoli and fresh lemon wedges.
Finish with chopped fresh chives and, if using, a spoonful of Oscietra caviar, a few perfectly seared scallops or delicate black truffle shavings.