Four Cheese Ravioli in a Lobster Sauce
Four Cheese Ravioli in a Lobster Cream Sauce
If you ever thought about making a lobster sauce, two things probably came to mind. First you probably thought it was difficult to make and second you probably thought it was expensive. It is neither one of those. Buying lobster in a restaurant is expensive because of the varying market prices but in the supermarket you can buy some nice tails for about $5.00 each.
Let's make this Italian night and delight your significant other and/or your family with a dish they will rave about.
Let's make this Italian night and delight your significant other and/or your family with a dish they will rave about.
Ingredients
- 1 bag of four cheese ravioli (32 oz)
- 4 Lobster tails
- 2 tablespoons of garlic herb butter
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 green onion, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. red pepper flakes (optional)
- 2 tsp. fresh parsley, chopped
- 1 cup Lobster stock
- 1 can of clam juice
- 2 oz. of cognac
- 1/2 cup of heavy cream
- ½ cup Parmesan cheese
- 2 tablespoons corn starch, and equal amount of water (optional)
Cut up lobster in garlic butter
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Strained clams
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Lobster in bite size pieces
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Directions
Clam juice and water.
Start off by boiing two cups of water in a medium size sauce pan and then open your can of clam juice, get the one with the chunks of clam in it, the clams make a great addition to this sauce, pour clam juice into the boiling water. Add your Lobster tails to the sauce and boil for about five minutes. You do not want to cook the lobster too long; just until the tails get that nice orange/red color.
Put a pot of water to boil and add a little olive oil and some salt. Don't be stingy on the salt, this is the only time you really get to salt the ravioli. Put in your ravioli and cooked until the ravioli float to the top.
Take the lobster tails out of the water. On the ridged part of the lobster cut the shell from one end to the other all the way through. Split it apart and grab the lobster from the tip and pull it, the entire lobster will come out. Do this with all four lobster tails. Put the shells back into the clam juice and let it boil for about five more minutes. This makes a great lobster stock that we will use in the sauce.
Cut the lobster into some bite size pieces. Take a medium fry pan, heat it up and add your garlic butter to the pan, along with the green onion that you cut up. Melt the butter. Take your chopped garlic and add it to the pan and cook for a minute or two until you get that nice garlic fragrance. Add the cut up lobster to the pan and let cook for another two minutes, the lobster will turn whiter than it was before. Take a cup of the lobster stock and put it in with the lobster in your fry pan. Take your lobster stock now and strain it and take the clams and throw it in the pan as well.
Add a shot of cognac and stir it up. Bring it to a boil and then add your cream. Keep your eye on the sauce stirring it and let it reduce, add in your parmesan and your fresh parsley. Add in the black pepper. The sauce should have a nice consistency to it, not too thick but not too runny either. If you find it is not thickening to your liking, take two tablespoons of corn starch and add two tablespoons of water, stir it completely and add it to your sauce. Now I like a little heat to it, so at this time I add my red pepper flakes. Squeeze your lemon on top and you are ready to serve.
Strain your ravioli put it on a plate and pour the lobster sauce over the top. Get a nice loaf of french bread and enjoy your Italian dinner.
Put a pot of water to boil and add a little olive oil and some salt. Don't be stingy on the salt, this is the only time you really get to salt the ravioli. Put in your ravioli and cooked until the ravioli float to the top.
Take the lobster tails out of the water. On the ridged part of the lobster cut the shell from one end to the other all the way through. Split it apart and grab the lobster from the tip and pull it, the entire lobster will come out. Do this with all four lobster tails. Put the shells back into the clam juice and let it boil for about five more minutes. This makes a great lobster stock that we will use in the sauce.
Cut the lobster into some bite size pieces. Take a medium fry pan, heat it up and add your garlic butter to the pan, along with the green onion that you cut up. Melt the butter. Take your chopped garlic and add it to the pan and cook for a minute or two until you get that nice garlic fragrance. Add the cut up lobster to the pan and let cook for another two minutes, the lobster will turn whiter than it was before. Take a cup of the lobster stock and put it in with the lobster in your fry pan. Take your lobster stock now and strain it and take the clams and throw it in the pan as well.
Add a shot of cognac and stir it up. Bring it to a boil and then add your cream. Keep your eye on the sauce stirring it and let it reduce, add in your parmesan and your fresh parsley. Add in the black pepper. The sauce should have a nice consistency to it, not too thick but not too runny either. If you find it is not thickening to your liking, take two tablespoons of corn starch and add two tablespoons of water, stir it completely and add it to your sauce. Now I like a little heat to it, so at this time I add my red pepper flakes. Squeeze your lemon on top and you are ready to serve.
Strain your ravioli put it on a plate and pour the lobster sauce over the top. Get a nice loaf of french bread and enjoy your Italian dinner.
Other Seafood Entree
Seasoned Shrimp in a Red Wine Sauce
Shrimp Creole
Rigatoni with Tomatoes and Salmon in a Cream Sauce
Other Seafood Entree 4
Other Seafood Entree 5
