Lobster Ravioli / Dumplings

[Bob3]

For lobster and/or spiny crayfish, here's a nice easy recipe for making "lobster ravioli" or "Chinese lobster dumpling".
Crab should work out in place of the lobster/crayfish, too.
Either name will work; I like to go with some Alfredo sauce on the critters but try some Ponzu sauce if you're partial to the oriental taste.

This recipe is sort of a cross between ravioli and oriental-style dumplings.
You can get fancier & make your own sauce, but this is about as quick as you can get & works very nicely.

Lobster Ravioli

1 jar Alfredo sauce
1 package (50 sheets) won ton skins
1 tbs corn starch, made into a thin paste

for the filling:
Juice from 1/2 small lime, about 1 tbs
1 clove garlic, minced
1 shallot, minced
3 smaller bug tails (about 1 lb meat)
1/3 cup ricotta
Salt & pepper to taste, and/or 1/8 tsp Old Bay or Creole seasoning
---------------

Toss all the filling materials except meat into food processor & blend thoroughly. Add bug meat & chop just enough to blend.

Lay out won tons & drop about 1 tsp of filling in center of each, brush cornstarch paste on edges & fold into a triangle. Pull the 2 corners of the long side & pinch
together.

Steam for 8 - 12 minutes or 'till done. Plate up & drizzle a little warm Alfredo sauce on top. May be served on a small bed of fettuccine or lettuce.

 

[Oldsarge]

Hmmm . . . or drop them into a bowl of court bouillon. Possibly with some julienned scallions and a crushed garlic clove. I can even see this working beautifully with shrimp. Nice one, Bobby.