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Name: Lobsters
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 lb lobsters Live; 1 sm head romaine lettuce; 1 bn Cilantro chopped; Pepper; 1/2 c Fresh basil; 1/2 ts Salt; 4 sm Artichokes steamed; 1 sm head boston lettuce; 48 Chinese wonton wrappers; 1 sm head red leaf lettuce; 1/4 c Dry goat cheese; 3/4 c Olive oil maybe a bit more; 1/4 c Ricotta cheese

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INGREDIENTS

4 lb lobsters ; Live
1 sm head romaine lettuce
1 bn Cilantro ; chopped
Judy Garnett
Pepper
1/2 c Fresh basil
1/2 ts Salt
4 sm Artichokes ; steamed
1 sm head boston lettuce
48 Chinese wonton wrappers
1 sm head red leaf lettuce
1/4 c Dry goat cheese
3/4 c Olive oil ; maybe a bit more
1/4 c Ricotta cheese

INSTRUCTIONS

Plunge live lobsters headfirst into large pot of rapidly boiling water and cook for 12 to 16 mins. Remove and drain. When cooked, remove the tail and claws of each lobster. For this recipe, use only the tail meat and save the claw meat for garnish. Pound the basil and salt with a pestle to a fine paste. Add oil, drop by drop, stirring until well blended. Add small amount of freshly milled pepper. Spread out 24 wonton wrappers on a floured board and place a small amt. of both cheese in the center of each wrapper. Brush the edges of wrappers with warm water and top with another wrapper to form a ravioli. Repeat this process until you have 24 filled ravioli. Crimp the edges or cut into rounds with a cookie cutter (about the size of a half dollar. Transfer to a steamer and steam for 2 minutes. DRain the ravioli and set aside. Slice the lobster tails into 1/2 inch rounds and combine with 3/4 of the basil dressing in a large bowl. Allow to marinate for 15 minutes. Divide the lettuces and artichokes among four dinner plates and carefully spoon the rest of the basil dressing on top of each plate. Arrange the lobster rounds on top of the lettuces and surround with ravioli. Sprinkle with 10/02/92 8:28 PM cilantro and garnish with the lobster claw meat that has been carefuly removed from the shell. Formatted for MM by Judy Garnett Source: The Open Hand Recipe by Chef Lenee Arlen Recipe By : From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Lobsters

4 lb lobsters Live
1 sm head romaine lettuce
1 bn Cilantro chopped
 Judy Garnett
 Pepper
1/2 c Fresh basil
1/2 ts Salt
4 sm Artichokes steamed
1 sm head boston lettuce
48 Chinese wonton wrappers
1 sm head red leaf lettuce
1/4 c Dry goat cheese
3/4 c Olive oil maybe a bit more
1/4 c Ricotta cheese

Plunge live lobsters headfirst into large pot of rapidly boiling water and  cook for 12 to 16 mins. Remove and drain. When cooked, remove the tail and  claws of each lobster. For this recipe, use only the tail meat and save the  claw meat for garnish. Pound the basil and salt with a pestle to a fine  paste. Add oil, drop by drop, stirring until well blended. Add small amount  of freshly milled pepper. Spread out 24 wonton wrappers on a floured board  and place a small amt. of both cheese in the center of each wrapper. Brush  the edges of wrappers with warm water and top with another wrapper to form  a ravioli. Repeat this process until you have 24 filled ravioli. Crimp the  edges or cut into rounds with a cookie cutter (about the size of a half  dollar. Transfer to a steamer and steam for 2 minutes. DRain the ravioli  and set aside. Slice the lobster tails into 1/2 inch rounds and combine  with 3/4 of the basil dressing in a large bowl. Allow to marinate for 15  minutes.  Divide the lettuces and artichokes among four dinner plates and  carefully spoon the rest of the basil dressing on top of each plate.  Arrange the lobster rounds on top of the lettuces and surround with  ravioli. Sprinkle with 10/02/92 8:28 PM cilantro and garnish with the  lobster claw meat that has been carefuly removed from the shell. Formatted  for MM by Judy Garnett  Source: The Open Hand   Recipe by Chef Lenee Arlen    Recipe By     :    From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04  ~0600    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1176g)
Recipe Makes: 4

Calories: 1290
Calories from Fat: 238 (18%)

Amt Per Serving		% DV

	Total Fat 26.5g	35 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 5.6g
Cholesterol 344.8mg		106 %
Sodium 1973.8mg		68 %
Potassium 2292.5mg		60 %
Total Carbohydrate 137.3g		40 %
	Dietary Fiber 21g	84 %
	Sugars, other 116.3g
Protein 122.3g		175 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1290

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