Ravioli of Lobster with Tomato And Basil Sauce

Ready in 1 hour

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200 g lobster meat; Chilled
24 Gow Gee skins; (Oriental food shop)
8 tb tomato; Peeled and diced
1/2 ts garlic; Finely chopped
1 tb Chives; Chopped
Wakame; and Ogo seaweeds and roe
1 Egg white
24 2-cm Squares Nori; (Oriental food shop)
1 ts Ground coriander
salt and pepper; to taste
1 pn Sugar
300 ml Cream; chilled
100 ml Extra Virgin Olive Oil
Salt and pepper
200 g Scallop meat; chilled
1/3 ts Tarragon; finely chopped
1 1/2 tb Rice vinegar
1/2 ts basil leaves; Finely chopped

Original recipe makes 6



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.

Calories Per Serving: 396 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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