Lobster Ravioli In Won Ton With Lemon-Grass Butter Sauce

• 5 ounces scallops
• 2 teaspoons olive oil
• 10 ounces lobster meat, chopped, or crab meat
• 2 large cloves garlic, minced
• 2 tablespoons minced onion
• 1 green onion, finely chopped
• 1 1/2 tablespoons finely chopped cilantro
• 1 1/2 tablespoons dry white wine
• 1 1/2 tablespoons brandy
• 28 won-ton squares
• 18 teaspoon salt
• 1 egg mixed with 1 teaspoon water
• Lemon-grass butter sauce (recipe follows)

1. Puree the scallops, and set aside.
2. In a teaspoon of oil, saute the lobster meat or crab meat with garlic, onion, green onion and cilantro until just hot.
3. Add white wine and brandy, and stir.
4. Remove from heat.
5. Add the scallop puree, and mix well to bind together the filling ingredients.
6. Season with salt.
7. Divide the filling into 14 equal portions, and place one portion in the center of a won-ton skin.
8. Repeat until all the filling is used.
9. Brush the edges of the won ton with egg wash, and place the remaining won tons on top of those with the filling, pressing the sides down firmly to seal.
10. At this point, the won tons may be covered and refrigerated.
11. To serve, bring water to boil in large pot, add salt and 1 teaspoon of olive oil, and gently add the won ton; boil for 2 minutes.
12. Drain and serve with lemon-grass butter sauce.

scallops, olive oil, lobster, garlic, onion, green onion, cilantro, white wine, brandy, squares, salt, egg, lemongrass butter sauce

Taken from cooking.nytimes.com/recipes/8672 (may not work)