INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f.  1 For the Lobster Stock: Remove the meat
from the lobster shell and  claw and reserve.  2 Place the empty shell
and claws in a pan with the olive oil, wine,  stock cube and tarragon
sprig. Add 1/2 pint water, simmer for 10  minutes and strain.  3 Cut
out four circles from the lasagne sheets with a plain cutter.  Place in
a pan of boiling water until cooked. Drain.  4 For the Filling: In a
bowl mix the lobster meat with the basil.  Season. Lay two pasta
circles in an ovenproof dish and spoon on some  filling. Top with
another circle and place in the oven for five  minutes to heat through.
5 For the Sauce: Heat the butter in a pan and add the watercress,
pepper, cream and strained stock.  6 Cook for five minutes, then puree
in a blender or mini food  processor. Serve over the ravioli, reserving
2 tbsp for the Welsh  rarebit.  Converted by MC_Buster.  Per serving:
126 Calories (kcal); 14g Total Fat; (93% calories from  fat); 1g
Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food  Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2  Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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