Name: Ravioli of Lobster with Tomato And Basil Sauce
Ingredients: 200 g Scallop meat; chilled; 1/3 ts Tarragon; finely chopped; 1 tb Chopped chives; 1 Egg white; 300 ml Cream; chilled; 200 g Chilled lobster meat; finely chopped; 24 Gow Gee skins; (Oriental food shop); 24 Squares Nori; (2cm squares); ; (Oriental food; ; shop); Wakame and Ogo seaweeds and flying fish; (Japanese food shop); ; roe; Salt and pepper to taste; 100 ml Extra virgin olive oil; 8 tb Peeled and diced tomato; 1 1/2 tb Rice vinegar; 1 ts Ground coriander; 1/2 ts Finely chopped basil leaves; 1/2 ts Finely chopped garlic; Salt and pepper; 1 pn Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Seafood	Japanese	Consuming, Passions	6	servings

INGREDIENTS

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

INSTRUCTIONS

FOR THE RAVIOLI
FOR THE SAUCE
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!
Converted by MC_Buster.
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.

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