Cuisine's Lobster Ravioli

Cuisine’s Lobster Ravioli

4 oz. sea scallops
4 oz. raw lobster meat
1 t. tomato paste
1 egg
salt and pepper to taste
1/4 C. heavy cream
8-10 pasta sheets (about 6 x 6 inches)
1 egg white mixed with a little water for an egg wash
4 oz. cooked lobster meat, sliced

Red Pepper Butter Sauce or Basil Crab Butter Sauce (recipes follow)

In a food processor fitted with the metal blade, puree the sea scallops, raw lobster, tomato paste, egg, salt and pepper. Add the heavy cream and puree until thickened.

Spread out the pasta sheets. Use one sheet to make two ravioli. Evenly space apart and scoop about 1 heaping tablespoon of the pureed mixture onto the bottom half of the pasta sheet. Top with a cooked lobster slice. Brush the pasta with egg wash and cover with the top half of the sheet of pasta, sealing edges. Cut out with a 2 1/2-3 inch circular cutter such as a biscuit cutter; repeat with remaining filling and pasta sheets.

Blanch the ravioli in a large pot of boiling salted water for 7 minutes; remove using a slotted spoon and serve with a flavored butter sauce.

Makes about 6 appetizer servings.
Red Pepper Butter Sauce
1 C. roasted red peppers, chopped
1 shallot, peeled, finely chopped
1 C. white wine
1/2 C. heavy whipping cream
1/2 C. unsalted butter, cut into pieces
salt and white pepper to taste

In a medium saucepan, place the peppers, shallot and wine. Cook over medium heat until the mixture is almost dry. Add the heavy whipping cream and reduce the mixture by half. Transfer the mixture to a blender and puree until smooth. Return to the heat and whisk in the butter over medium heat. Do not allow the mixture to boil. Season with salt and white pepper to taste.

Makes about 1 1/2 cups.

Basil Crab Butter Sauce
1 C. white wine
1 shallot, peeled, finely chopped
1/2 C. cooked crab meat (preferably King crab), chopped
1/2 C. heavy whipping cream
1/2 C. packed basil leaves
1/2 C. unsalted butter, cut into pieces
salt and white pepper to taste

In a medium saucepan, place the white wine and shallot; reduce the mixture over medium heat until almost dry. Add the heavy cream and reduce the mixture by half. Transfer mixture to a blender, add the basil and puree until smooth. Return to medium heat and whisk in the butter. Add chopped crab meat. Season to taste with salt and white pepper.

Makes about 1 1/4 cups.