The third lobster dish inspired by Ron Siegel's

                      battle with Iron Chef Hiroyuki Sakai

                                                             Lobster Ravioli, Corn Sauce

                             Chef Seigel made pasta and rolled it out flat to make raviollis.

                             He used five different herbs mixed with the lobster meat for filling.

                             The raviollis were topped with crispy fried 'Re Neu Vous', the part

                             of the lobster meat from around the throat. The raviollis were set

                             on naturally sweet corn sauce.

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