Makes 1 portion
The Lobster Ravioli
25 piece wanton skin
125 g lobster, meat, fresh
125 g mousse, scallop
7 ml cream
10 g garlic, fresh, minced
25 g leaves, cilantro, chopped
50 g butter, unsalted
5 g salt and freshly ground black peppercorn, to taste
The Tomato Chutney
300 g tomatoes, fresh, salad
30 g onions, fresh, chopped
10 g garlic, fresh, chopped
0.5 g lemon, zest, fresh, grated
3 no cloves
1 no cinnamon, stick
40 g sugar
1 pch paprika, powder
The Lemongrass Butter Sauce
700 ml wine, white
60 ml cream
700 ml butter, unsalted
100 g lemongrass, fresh
100 ml lemon, juice, fresh
1 pch salt
The Garnishes
1 stalk lemongrass, fresh, deep-fried
5 g parsley, fresh, deep-fried
1 piece lobster, head, dried
The Lobster Ravioli
Sauté lobster and garlic with butter in a medium heat. Remove and leave to cool. Fold the lobster meat into the scallop farce (to make scallop farce; blend one egg white with 7-ml cream and 125g scallop until smooth) and add chopped cilantro. Add salt and pepper to taste.
Spoon 20 g on each of the wanton skin and brush egg white on the edge of the skin. Place another piece on top.
Store in the refrigerator.
The Tomato Chutney
Lightly sauté the garlic, onion, sugar and tomato for about 1 minute in a frying pan.
Add in lemon rind, cloves and cinnamon stick to the mixture in the pan and stir well. Add a little water to mixture and bring to boil until the tomato is well absorbed to become chutney.
Remove cinnamon stick.
Transfer to a glass bowl and leave to cool before refrigerating.
Keep refrigerated.
The Lemongrass Butter Sauce
Reduce white wine to 1/4 of the amount, add in lemon juice and cream. Add butter and stir slowly.
Blend lemongrass and butter sauce until smooth.
Add salt to taste.
Serve
Blanch the ravioli in hot water for 30 seconds and toss over with warm butter.
Arrange the ravioli in the middle of the plate and spoon the lemon grass butter over it followed by tomato chutney.
Garnish it with lobster head, lemongrass and deep-fried parsley.