Lobster Ravioli with Tomato Cream Lobster Sauce

So, I had to take a day off from writing about this homemade lobster ravioli. There is no way I was going to be able to stare at those tasty morsels too nights in a row with out actually eating them.

But I’m back at it because you wannabe foodies need to be eating this. Like, right now.

I made this sauce to go with my homemade raviolis, but it would be amazing on any pasta and would probably be quite tasty on some white flakey fish as well.

You will need…

4 ounces raw fresh lobster, roughly chopped (if you don’t have lobster you could us another shell fish)

¼ ounce white wine

2 tablespoons butter

½ cup heavy cream

2 tomato Roma tomatoes, diced

10 pearly onions, diced

1 shallot, diced

1 tablespoon fresh thyme, chopped

¼ cup parmesean, grated

24 homemade lobster ravioli (or pasta of your choice) cooked per the instructions

2 tablespoons chives, finely chopped

Start by heating a medium pan over medium heat.

Add in the butter and, shallots and onions and sauté until the onions are translucent. About 5 minutes.

Then, toss in the tomatoes and thyme and sauté for an additional 2 minutes.

Add in the lobster meat and sauté for about 2 to 3 minutes. Be careful not to over cook it.

Lower the heat and add in the brandy. Cook for about 1 minutes, just to burn off the alcohol.

Remove from the heat and stir in the cheese and cream and stir gently.

Season with salt and pepper and pour over your ravioli.

Top with chives and serve hot.

Love and Beer Floats

Angela  

Lobster Ravioli with Tomato Cream Lobster Sauce

4 ounces raw fresh lobster, roughly chopped (if you don’t have lobster you could us another shell fish)

¼ ounce white wine

2 tablespoons butter

½ cup heavy cream

2 tomato Roma tomatoes, diced

10 pearly onions, diced

1 shallot, diced

1 tablespoon fresh thyme, chopped

¼ cup parmesean, grated

24 homemade lobster ravioli (or pasta of your choice) cooked per the instructions

Start by heating a medium pan over medium heat.

Add in the butter and, shallots and onions and sauté until the onions are translucent. About 5 minutes.

Then, toss in the tomatoes and thyme and sauté for an additional 2 minutes.

Add in the lobster meat and sauté for about 2 to 3 minutes. Be careful not to over cook it.

Lower the heat and add in the brandy. Cook for about 1 minutes, just to burn off the alcohol.

Remove from the heat and stir in the cheese and cream and stir gently.

Top with chives and serve hot.

Season with salt and pepper and pour over your ravioli.