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Lobster Ravioli Dec 01, 2006 12:00 AM A A John Newman, an award winning chef in the United States and Europe and owner of Newman's at 988 in Cannon Beach, shares his fabulously elegant recipe for lobster ravioli with Distinctly Northwest readers. 2 oz cooked lobster meat 1 oz whitefish mousse (you can use halibut, scallop, prawn) 1 oz whitefish blended with 2 oz cream juice of 1/2 lemon 1 teaspoon basil 1 teaspoon caramelized shallots salt, pepper to taste Combine whitefish mousse with cooked lobster meat, cream cheese, lemon, basil, shallots. 4 each won ton skins egg wash or water 1 each diced shallots 2 oz marsala wine 1 oz cream 1/2 teaspoon lemon juice Directions: Reduce wine and sliced shallots until syrupy, add cream and reduce by half, season with s/p and lemon juice. Spoon lobster filling into won ton and seal with egg wash. Simmer for 4-6 minutes, top with sauce and hazelnuts. Top with chopped toasted hazelnuts, drizzle of lobster oil. Lobster Ravioli