Bodean Seafood Restaurant Lobster Ravioli with
Tomato Vodka Sauce
4 ounces lobster or shrimp, cleaned and cooked
1 package wonton wrappers
4 large button mushrooms, sliced
3 ounces yellow onion, diced
2 ounces olive oil
2 ounces butter
2 ounces water
1 ounce flour
1 medium tomato, diced
1 tablespoon garlic, minced
3 ounces vodka
1 cup heavy cream
Pinch of dried tarragon
Salt and pepper to taste
Fresh chives or green onions
Hard grating cheese, like Parmesan
In a large sauté pan over medium heat, sauté onions and mushrooms
using 1 ounce olive oil and 2 ounces butter. Sauté until mushrooms
turn golden brown, about 10 minutes. Remove from heat, cool, and
chop fine. Chop lobster or shrimp into a small dice and reserve some
nice pieces for garnish.
Thoroughly combine flour and 1 ounce water.
Lay out one wonton sheet and lightly brush all edges with flour and
water mixture. Place a small amount of the mushroom mixture just off
center of the wonton sheet. Top with a small amount of chopped meat.
Gently fold the edges together, forming a diamond shape, making sure
the entire length of edge is closed. Repeat process. You should
yield about 10 wontons.
Sauce: In a large sauté pan over medium heat, add just under 1 ounce
of olive oil and sauté diced tomato until liquid starts to release.
Add the garlic and sauté for another two minutes. Add the vodka,
cook another minute. Add heavy cream and tarragon. Reduce until
sauce thickens and season with salt and pepper.
Place wontons in slowly boiling, salted water for one minute. Place
in serving bowls and top with about 2 ounces sauce. Garnish with
meat and chopped chives. Grate cheese over top and serve.
Source: Robert Cado, Bodean Seafood Restaurant, Tulsa, Oklahoma