 Tangö contemporary Cafe, Chef Göran Streng
4 Portions
Keahole Lobster Ravioli With Goat Cheese Served with Garlic Cream and Pesto
• Meat from two whole Keahole Lobsters, diced finely
• 2 Tblsp Red Bell Pepper, diced finely
• 2 Tblsp Green Bell Peppers, diced finely
• 1 Tblsp Maui Onion, diced finely
• 1 tsp Choppedd Garlic
• 1 Tblsp Chives Finely Cut
• Ľ lbs Goat Cheese
• Salt and Pepper to Taste
• 1 Whole Egg
In a Hot Sauté Pan Sauté Onion, Garlic, Bell Peppers a few minutes.
Remove and Let Cool. Mix in Goat Cheese, Chives, and season.
Add Lobster Meat and adjust seasoning. Fold in egg. The mixture should be moist. Use round pasta sheets or won ton pi wrappers to make raviolis.
Roast Garlic Cream
• 1 cup White Wine
• 1 Tblsp Shallots
• 1/2 cup Chicken Stock
• 1/4 Heavy Cream
• 1 Bay Leaf
• 1 tsp Roasted Garlic Paste
• Salt and Pepper
Make a Reduction from the White Wine, Bay Leaf, Pepper & Ginger. Add the Cream and reduce by half. Fold in Garlic and season.
Pesto
• 1 cup Basil Leaf
• 1/2 cup Fresh Parsley
• 4 cloves Fresh Garlic
• 1/4 cup Pine Nuts
• 1 cup Olive Oil
• 2 tbsp Parmesan Cheese
• Salt and pepper to Taste
Blend all in a food processor to a thick paste
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Recipes 
