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Lobster And Ravioli Salad

Lobster and Ravioli Salad recipe image
This Chinese dumpling features Live lobsters 1/4 c Dry goat cheese, Fresh basil 1 Small head red leaf lettuce, Salt 1 Small head boston lettuce, Olive oil; maybe a bit more 1 Small head romaine lettuce. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 808.8
Description
This Chinese dumpling features Live lobsters 1/4 c Dry goat cheese, Fresh basil 1 Small head red leaf lettuce, Salt 1 Small head boston lettuce, Olive oil; maybe a bit more 1 Small head romaine lettuce. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 lbs Live lobsters
  • 1/4 cups Dry goat cheese
  • 1/2 cups Fresh basil
  • 1 small head red leaf lettuce
  • 1/2 teaspoons Salt
  • 1 small head boston lettuce
  • 3/4 cups Olive oil; maybe a bit more
  • 1 small head romaine lettuce
Directions
  1. 1
    Pepper 4 Small artichokes; steamed 48 Chinese wonton wrappers 1 Bunch cilantro; chopped Plunge live lobsters headfirst into large pot of rapidly boiling water and
  2. 2
    cook for 12 to 16 mins.
  3. 3
    Remove and drain.
  4. 4
    When cooked, remove the tail and claws of each lobster.
  5. 5
    For this recipe, use only the tail meat and save the claw meat for garnish.
  6. 6
    Pound the basil and salt with a pestle to a fine paste.
  7. 7
    Add oil, drop by drop, stirring until well blended.
  8. 8
    Add small amount of freshly milled pepper.
  9. 9
    Spread out 24 wonton wrappers on a floured board and place a small amt.
  10. 10
    of both cheese in the center of each wrapper.
  11. 11
    Brush the edges of wrappers with warm water and top with another wrapper to form a ravioli.
  12. 12
    Repeat this process until you have 24 filled ravioli.
  13. 13
    Crimp the edges or cut into rounds with a cookie cutter (about the size of a half dollar.
  14. 14
    Transfer to a steamer and steam for 2 minutes.
  15. 15
    DRain the ravioli and set aside.
  16. 16
    Slice the lobster tails into 1/2 inch rounds and
  17. 17
    combine with 3/4 of the basil dressing in a large bowl.
  18. 18
    Allow to marinate for 15 minutes.
  19. 19
    Divide the lettuces and artichokes among four dinner plates and carefully spoon the
  20. 20
    rest of the basil dressing on top of each plate.
  21. 21
    Arrange the lobster rounds on top of the lettuces and surround with ravioli.
  22. 22
    Sprinkle with 10/02/92 8:28 PM cilantro and
  23. 23
    garnish with the lobster claw meat that has been carefuly removed from the shell

Nutrition Facts

Servings 4

Amount Per Serving
Calories 808.8kcal
% Daily Value *
Total Fat 49.3g76%
Saturated Fat 7.2g36%
Cholesterol 417.7mg140%
Sodium 3800.7mg159%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 87.2g175%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, bit, blending, boiling, boston, cheese, chinese, dry, dumpling, eggs, fish, fresh, goat, head, leaf, lettuce, live, lobster, lobsters, maybe
Read it online: https://www.chefs-mate.com/recipe/lobster-and-ravioli-salad/