24 Oct '12, 7am
Haven't made this in years. Thinking about it today. Lobster ravioli w lobster broth and lemongrass-shellfish sauce
Since we’d have to use the shells from 2 lobsters to make the broth, it only made sense then that our ravioli should be stuffed with the lobsters’ meat. S used a fish mousse recipe from John Campbell’s Formulas for Flavour and tweaked it to produce a delightful lobster mousse. We combined this with more lobster meat and some Thai herbs. Our final touch was a light prawn stock that had been infused with lemongrass and Thai shallots, then flavoured with coconut milk, blended and strained. We drizzled just a touch of this light and fragrant sauce over each dish, giving it a nice subtle Asian flavour.