While a night on the town is always memorable, sometimes it's even more special to share an intimate meal at home with your significant other. Holidays, birthdays or anniversaries provide the perfect opportunity to do just that, and the following recipe for "Lobster Ravioli With Tomato and Basil Vinaigrette" from Tetsuya Wakuda's "Tetsuya" (Ten Speed Press) is sure to please that special someone in your life.
Lobster Ravioli With Tomato and Basil Vinaigrette
7 ounces raw lobster meat or prawns, finely chopped and chilled
7 ounces sea scallops, peeled and chilled
1⁄2 teaspoon finely chopped tarragon
1 tablespoon finely chopped chives
10 fluid ounces light cream, chilled
Salt and black pepper
1 egg white, lightly beaten
24 wonton wrappers
Wakame (see below)
Tomato and Basil Vinaigrette
31⁄2 fluid ounces extra virgin olive oil
11⁄2 tablespoons rice wine vinegar
1⁄2 cup peeled and diced tomato
1 teaspoon ground coriander
1⁄2 teaspoon finely chopped basil
1⁄4 teaspoon finely chopped garlic
Salt and white pepper, to taste
1 pinch superfine sugar
Flying fish roe
Finely julienned basil
Make sure all the ingredients and the bowl of the food processor are well chilled before you start.
Purée the lobster and scallops in a food processor. Once they are finely blended, add the tarragon, chives and 31⁄2 fluid ounces of the cream and blend again quickly. Do not over-blend or the cream will separate. Fold in the rest of the cream by hand; add salt and pepper to taste.
Paint some egg white onto a wonton wrapper. Put a spoonful of the lobster mixture on top, and then place another wonton wrapper on top. Press the edges to seal, then cut into rounds with a pastry cutter. Repeat with the rest of the wonton wrappers and filling. Set aside until ready to cook.
To make the vinaigrette, combine all the ingredients and mix well.
Brings lots of salted water to a boil. Drop the ravioli into the boiling water and cook until they float to the surface.
Place some Wakame on the base of 4 serving bowls. Place the ravioli on top, and drizzle the vinaigrette over the top. Garnish with flying roe and basil.
Put the wakame in a strainer and rinse, then cut into the size required. Run the wakame under hot tap water for a few seconds — the color will brighten. Rinse in cold water and squeeze dry.
Dried wakame is probably more readily available. To prepare, put the seaweed in a bowl of cold water and drain immediately. Allow to sit for 10 to 15 minutes. Feel the wakame: it should be soft. Do not soak in water or it will melt.