For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
For Vegetables: Panfry the vegetables quickly in butter, until al dente.
For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Blue Door, Miami Beach