Ravioli of lobster with tomato and basil sauce

6 servings

Ingredients

Quantity Ingredient
200 grams Scallop meat; chilled
⅓ teaspoon Tarragon; finely chopped
1 tablespoon Chopped chives
1 Egg white
300 millilitres Cream; chilled
200 grams Chilled lobster meat; finely chopped
24 Gow Gee skins; (Oriental food shop)
24 Squares Nori; (2cm squares)
; (Oriental food
; shop)
Wakame and Ogo seaweeds and flying fish; (Japanese food shop)
; roe
Salt and pepper to taste
100 millilitres Extra virgin olive oil
8 tablespoons Peeled and diced tomato
1½ tablespoon Rice vinegar
1 teaspoon Ground coriander
½ teaspoon Finely chopped basil leaves
½ teaspoon Finely chopped garlic
Salt and pepper
1 pinch Sugar

Directions

FOR THE RAVIOLI

FOR THE SAUCE

Keep seafood and cream icy-cold over bowl of ice. Place scallops, tarragon, chives and egg white in food processor and blend to a smooth paste. With the processor still running gradually add the chilled cream in a steady stream. When the cream has been assimilated, mix the paste with lobster, salt and pepper.

Cover and chill till needed.

Lay out 12 Gow Gee skins and lay a Nori sheet on each.

Place a spoonful of the paste on top, cover with another Nori square and then another Gow Gee skin and gently wet edges and press together.

Poach for about five minutes in a large pan of simmering salted water to which a dash of vegetable oil is added.

On a warm plate spread some Wakame, the top with ravioli and sauce.

Garnish with Ogo and flying fish roe.

Leftover potential: There will be no leftovers! Converted by MC_Buster.

Per serving: 262 Calories (kcal); 28g Total Fat; (93% calories from fat); 2g Protein; 2g Carbohydrate; 44mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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