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.