Lobster Ravioli In Won Ton With Lemon Grass Butter Sauce Recipes

LOBSTER RAVIOLI IN WON TON WITH LEMON-GRASS BUTTER SAUCE

Provided by Marian Burros

Categories project, appetizer

Time 20m

Yield 7 servings of 2 ravioli each as a first course

Number Of Ingredients 13

Lobster Ravioli In Won Ton With Lemon-Grass Butter Sauce image

Steps:

Puree the scallops, and set aside. In a teaspoon of oil, saute the lobster meat or crab meat with garlic, onion, green onion and cilantro until just hot. Add white wine and brandy, and stir. Remove from heat.
Add the scallop puree, and mix well to bind together the filling ingredients. Season with salt.
Divide the filling into 14 equal portions, and place one portion in the center of a won-ton skin. Repeat until all the filling is used. Brush the edges of the won ton with egg wash, and place the remaining won tons on top of those with the filling, pressing the sides down firmly to seal.
At this point, the won tons may be covered and refrigerated. To serve, bring water to boil in large pot, add salt and 1 teaspoon of olive oil, and gently add the won ton; boil for 2 minutes. Drain and serve with lemon-grass butter sauce.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 2 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

5 ounces scallops
2 teaspoons olive oil
10 ounces lobster meat, chopped, or crab meat
2 large cloves garlic, minced
2 tablespoons minced onion
1 green onion, finely chopped
1 1/2 tablespoons finely chopped cilantro
1 1/2 tablespoons dry white wine
1 1/2 tablespoons brandy
28 won-ton squares
1/8 teaspoon salt
1 egg mixed with 1 teaspoon water
Lemon-grass butter sauce (recipe follows)

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In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.
In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 30 ml (2 tablespoons) of butter. Deglaze with the wine and bring to a boil. Remove from the heat and let steep for 5 minutes. Strain. Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.

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LOBSTER RAVIOLI IN WON TON WITH LEMON-GRASS BUTTER SAUCE

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