Consuming Passions - Worldwide Events Managers

Tetsuya’s Ravioli of Lobster with Tomato and Basil Sauce

Serves: 6

Notes

One of my favourite recipes from Tetsuya Wakuda’s award-winning Sydney restaurant uses fresh seafood in an innovative Japanese/Australian way. Quite involved but worth the effort.

Ingredients

For the ravioli:

• 200g scallop meat, chilled
• 1/3 tsp tarragon, finely chopped
• 1 Tbsp chopped chives
• 1 egg white
• 300ml cream, chilled
• 200g chilled lobster meat, finely chopped
• 24 Gow Gee skins (Oriental food shop)
• 24 squares of Nori (2cm squares) (Oriental food shop)
• Wakame and Ogo seaweeds and flying fish roe (Japanese food shop)
• Salt and pepper to taste

For the sauce:

• 100ml extra virgin olive oil
• 8 Tbsp peeled and diced tomato
• 1 1/2 Tbsp rice vinegar
• 1 tsp ground coriander
• 1/2 tsp finely chopped basil leaves
• 1/2 tsp finely chopped garlic
• Salt and pepper
• Pinch of sugar

Method

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.