Lobster Ravioli with Seared Scallops, Asparagus and Pear Tomatoes, Ginger Soy Buerre Blanc Recipe -

Ingredients

• Ravioli Ingredients:
• 2 lbs. of lobster (Maine)
• 4 large shrimp peeled and de-veined
• 8 large scallops, membrane removed
• 3 ounce salmon filet
• 1 medium egg
• 1/4 cup heavy cream
• 1 leek halved and cut into thin half moon pieces, washed and dried
• 1 tbsp. tarragon picked and partially chopped
• 1/2 tsp. ginger finely chopped
• 1 tsp. shallots chopped
• 2 tbsp. olive oil
• 1 tbsp. sesame oil
• 12 pieces asparagus medium size
• 12 yellow pear tomatoes
• 12 red pear tomatoes
• 3 ounce oyster mushrooms
• Beurre Blanc Ingredients:
• 3 Shallots — roughly chopped
• 2 Cloves Garlic — crushed
• 6 Peppercorns
• 1/4 cup Tarragon Vinegar
• 1/4 cup White Wine
• 1 lb. Butter—diced into half-inch cubes
• 1 tsp. Soy Sauce
• 1 tsp. Teriyaki
• 1 tsp. Ginger—finely chopped
• Pasta Ingredients:
• 9 oz. All purpose Flour
• 1/4 tsp. Salt
• 1/4 tsp. Olive Oil
• 2 Eggs
• 3 Egg Yolks