Creamy shellfish soup with Snøfrisk® ravioli and lobster

Difficulty: Medium
Time: 120 min
Product in the recipe
Snøfrisk® Original Read more
  • 4 Servings
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 4 tbsp tomato puree
  • 1 tsp fennel seeds
  • 1 pounds shellfish shells, such as shrimp, Norway lobster, lobster
  • 1 3/4 cups white wine
  • 2 1/2 cups fish stock
  • 1 1/4 cups whipping cream
  • Salt and pepper
  • Cornstarch, if needed


  • 1/4 cups butter
  • 2 cups flour
  • 1 tsp salt
  • 1 mug hot water


  • 4.4 oz Snøfrisk® Original
  • 3.5 oz peeled shrimp in brine
  • 3.5 oz peeled crayfish tails
  • 1 lemon, zested
  • 1.4 oz dill, finely chopped
Here is how you do it

Soup: Heat the oil in a saucepan. Add the onions, garlic, tomato puree, fennel seeds, and shells, stirring until slightly burnt. Add the wine, fish stock, and cream to the put. Boil for 10 minutes and strain the liquid into another pot. Season with salt and pepper. Thicken with cornstarch, if needed. 

Dough: Crumble the butter, flour, and salt. Add a little water at a time and work into a firm dough. Divide the dough in two and roll out until thin. 

Filling: Mix the filling together and place small dollops of filling at regular distances on one piece of dough. Place the other piece of dough on top of the other and cut out square ravioli. Boil them in lightly salted water for approx. 4 minutes and keep warm. 

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