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Lobster And Ravioli Salad

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Seafood Chinese Cheese/eggs, Main dish, Party, Salads, Seafood 4 Servings

INGREDIENTS

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

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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