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Lobster Claw Ravioli in Lemon Cream with Gremolata

Chef/owner Alan Shepard,
Step’N Out

Both the Shanghai dumpling wrappers and the frozen lobster meat in this recipe are available in supermarkets with a large Asian section. Shanghai wrappers are also known as gyoza wrappers.

Ingredients
­Lobster Claw Ravioli
1 can (320 g) frozen east coast Canadian claw and knuckle meat lobster, thawed, drained and roughly chopped
1 package (16 0z) Shanghai dumpling wrappers
2 lemons, zested- reserve lemons for use in cream sauce
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
2 eggs, beaten
1 tsp garlic, minced
1 tsp white or yellow onion, minced
1/2 cup breadcrumbs
Honey to taste (approx. 1 Tbsp)

Lemon Cream Sauce
2 Tbsp butter
1/2 litre whipping cream
2 Tbsp roasted garlic
2 Tbsp onions, minced
Juice of 2 lemons, reserved from ravioli
1/2 cup white wine

Gremolata
1 lemon, zested
1/8 cup fresh basil, chopped
1/8 cup fresh parsley, chopped

Method
Lobster Claw Ravioli
1.   In a medium bowl, mix eggs, onion and garlic.
2.   Add lobster meat, basil, parsley, lemon zest, salt and pepper to taste, breadcrumbs and honey. Mix well. The mixture should be firm.
3.   Place half of the dumpling wrappers on work surface in even layer. Brush around the edges with beaten eggs.
4.   Place 1 Tbsp lobster mixture in the centre of each wrapper. Top each with a wrapper.
5.   Pinch edges of each ravioli to completely seal.
6.   Boil 2-3 ravioli at a time to avoid sticking, for 3-4 minutes, until they rise to the top.
7.   Remove from water, place on oiled baking tray and set aside.

Lemon Cream Sauce
1.   Sauté roasted garlic, onion in a little olive oil.
2.   Add 1/2 cup white wine, butter and cream. Season with salt and pepper to taste. Simmer on low heat for about 10 minutes for flavours to fuse.
3.   Strain mixture through a fine sieve to remove any lumps and reserve.

Assembly
1.   Heat ravioli in cream sauce on low heat for about 10 minutes.
2.   On a serving plate, arrange a bed of fresh spinach.
3.   Place ravioli on the spinach. Spoon on extra sauce.
4.   Combine gremolata ingredients.
5.   Garnish ravioli with a spoonful of gremolata.

Yield 20-24 ravioli

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