Ravioli of Lobster with Tomato And Basil Sauce
Try this Ravioli of Lobster with Tomato And Basil Sauce recipe, or contribute your own. "Basil" and "Passions" are two of the tags cooks chose for Ravioli of Lobster with Tomato And Basil Sauce.
Yield: 6 Ready in 1 hours
favorite of 10 people 7 people want to try
|200 globster meat; Chilled|
|24 Gow Gee skins; (Oriental food shop)|
|8 tbtomato; Peeled and diced|
|1/2 tsgarlic; Finely chopped|
|1 tbChives; Chopped|
|Wakame; and Ogo seaweeds and roe|
|1 Egg white|
|24 2-cm SquaresNori; (Oriental food shop)|
|1 tsGround coriander|
|salt and pepper; to taste|
|300 mlCream; chilled|
|100 mlExtra Virgin Olive Oil|
|Salt and pepper|
|200 gScallop meat; chilled|
|1/3 tsTarragon; finely chopped|
|FOR THE SAUCE|
|1 1/2 tbRice vinegar|
|1/2 tsbasil leaves; Finely chopped|
|FOR THE RAVIOLI|
Ravioli of Lobster with Tomato And Basil Sauce Preparation
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! 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; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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