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Lobster Ravioli with Zucchini


Ready In: 60 Minutes
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Steam the lobsters for 5 minutes. Cool. Remove the meat from the shells. Use the shells to make the sauce or save for another purpose.
  • Cut the lobster meat into thin slices. Toss with the white wine.
  • Cut the zucchini into slices about 1/8 inch (3 mm) thick. You will need 5 slices per portion. Blanch the slices in boiling salted water for about 30 seconds. Drain and cool under cold water.
  • Mix together the crème fraîche or heavy cream, tomato paste, tarragon, and chives. Add salt and cayenne to taste. Whip the mixture until it holds a soft shape.
  • Drain the lobster. Lay out half of the wonton skins on the worktable. Place a piece of zucchini in the center of each one. Top each with 1/2 oz (15 g) of lobster and then with 1 tsp (5 ml) of the cream mixture.
  • Brush the edges of each of the skins with the egg yolk mixture. Top with the remaining wonton skins. Press the edges together well to seal, taking care to press out any air bubbles.
  • Finishing:
  • Drop the ravioli into boiling salted water. Reduce the heat to a simmer. Simmer for 3 minutes.
  • Remove the ravioli from the water with a skimmer. Drain well.
  • Plate the ravioli, allowing 5 per portion.
  • Ladle a ribbon of shellfish sauce around and over each portion. Drizzle with 1 tbsp of crème fraîche that has been warmed slightly.
  •  SAVE