Ravioli with Lobster Cream Sauce

Published on January 29, 2014 | In American | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 59 Minutes
- Difficulty Level

This is when you know you love to cook because just like the Lobster Macaroni and Pancetta with Three Cheeses was pretty time consuming, so was this lobster cream sauce. It was extremely flavorful with a rich creamy texture that you just never wanted to stop eating. I would imagine this would go very well over a steak such as Filet Mignon besides just ravioli. What is your favorite ravioli sauce?

Like lobster? Try this Social Chef lobster dish I created in Greece using the Greeks famous ouzo. Poached Lobster with Greek Ouzo Cream Sauce with Tarragon and Lemon.

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Recipe Rating

(1 Rating)

Ingredients

4 oz lobster tail spit in half plus shell
2 tablespoons unsalted butter
2 jiggers cognac
1/2 cup water
1 teaspoon tomato paste
1/4 cup heavy cream
1 teaspoon whole black pepper
!/2 teaspoon paprika (Optional)
Chives for garnish (Optional)
Salt and pepper

Instructions

1. Bring a small pot of salter water to a boil, add lobster and reduce to simmer
2. Cook for 4-minutes transfer to a plate until cool enough to handle reserving liquid in pot
3. Remove lobster meat from shell and reserve shell
4. Cut into bite size pieces and hold and cover to keep warm
5. Place shell back to pot with liquid adding whole pepper and bring to a boil
6. Cook until reduced to 3-4 tablespoons of liquid
7. Remove shell and strain lobster liquid through cheese cloth
8. Using same pot over medium low heat add butter, lobster liquid and stir for 2-minutes
9. Add Cognac and heavy cream and simmer for 4-minutes stirring occasionally
10. Spoon the lobster cream sauce over your favorite ravioli adding lobster pieces (5 raviolis)
11. Garnish with a pinch of paprika and chives (optional)

Servings : 4
Ready in : 60
Course : Appetizer, Entrée, Side Dish
Recipe Type : Pasta, Sauce, Seafood

Instructions

1. Bring a small pot of salter water to a boil, add lobster and reduce to simmer
2. Cook for 4-minutes transfer to a plate until cool enough to handle reserving liquid in pot
3. Remove lobster meat from shell and reserve shell
4. Cut into bite size pieces and hold and cover to keep warm
5. Place shell back to pot with liquid adding whole pepper and bring to a boil
6. Cook until reduced to 3-4 tablespoons of liquid
7. Remove shell and strain lobster liquid through cheese cloth
8. Using same pot over medium low heat add butter, lobster liquid and stir for 2-minutes
9. Add Cognac and heavy cream and simmer for 4-minutes stirring occasionally
10. Spoon the lobster cream sauce over your favorite ravioli adding lobster pieces (5 raviolis)
11. Garnish with a pinch of paprika and chives (optional)

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...