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.
Tools You May Need
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, FL
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.