Ravioli Of Lobster With Tomato And Basil Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Seafood | Japanese | Consuming, Passions | 6 | Servings |
INGREDIENTS
| 200 | g | Scallop meat, chilled |
| 1/3 | t | Tarragon, finely chopped |
| 1 | T | Chopped chives |
| 1 | Egg white | |
| 300 | 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 | Extra virgin olive oil | |
| 8 | T | Peeled and diced tomato |
| 1 1/2 | T | Rice vinegar |
| 1 | t | Ground coriander |
| 1/2 | t | Finely chopped basil leaves |
| 1/2 | t | Finely chopped garlic |
| Salt and pepper | ||
| 1 | pn | Sugar |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 318.9mg
Potassium: 196.2mg
Carbohydrates: 13.8g
Fiber: 1.8g
Sugar: <1g
Protein: 3.7g