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Lobster Ravioli

Lobster Ravioli

Ingredients:
  • 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc.)
  • 1/4-ounce white wine
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 2 ounces Roma tomatoes, diced
  • 1-ounce white pearl onions, diced
  • 1-ounce shallots
  • 1 tablespoon tarragon
  • 1/2-pound Florentyna's Black and White Langoustines (lobster) ravioli
Instructions:
Sauté shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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