lobster ravioli with horseradish butter
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lobster ravioli with horseradish butter
  • 80g butter, softened
  • 2 cloves garlic, crushed
  • ¹⁄³ tablespoon flat-leaf parsley, chopped
  • 20g fresh horseradish, peeled and grated
  • 1 tablespoon finely grated lemon rind
  • sea salt and cracked black pepper
  • 1 x 340g fresh lobster, meat removed and sliced into 12 rounds+
  • 24 gow gee wrappers
  • 50g watercress, to serve

garlic and lemon crumbs

  • 1 tablespoon olive oil
  • 1 cup (70g) fresh breadcrumbs
  • 1 clove garlic, crushed
  • 1 tablespoon finely grated lemon rind