INGREDIENTS

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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