Recipe for Ravioli of Lobster with Tomato and Basil Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
FOR THE RAVIOLI ----------------
200 gm scallop meat, chilled
1/3 tsp tarragon, finely chopped
1 tbl chopped chives
1 x egg white
300 ml cream, chilled
200 gm chilled lobster meat, finely chopped
24 x Gow Gee skins, (Oriental food shop)
24 sqr Nori, (2cm squares) (Oriental food shop)
Wakame and Ogo seaweeds and flying fish, (Japanese food shop) roe
Salt and pepper to taste
----------------- FOR THE SAUCE ----------------
100 ml extra virgin olive oil
8 tbl peeled and diced tomato
1/2 tbl rice vinegar
1 tsp ground coriander
1/2 tsp finely chopped basil leaves
1/2 tsp finely chopped garlic
Salt and pepper
Instructions:
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!

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