Lobster Ravioli with Corn-Chive Cream

Oxmoor House
Cooked lobster tail can be pricey, but it's worth the splurge on a special occasion. For a weeknight supper, substitute 1/2 cup cooked shrimp.
2 servings (serving size: 5 ravioli and 1/2 cup sauce)


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1 tablespoon unsalted butter
1/4 cup minced shallots
3 ounces cooked lobster tail meat (about 2 small tails), finely chopped
10 wonton wrappers
2/3 cup canned cream-style corn
3 tablespoons 1% low-fat milk
1/4 cup half-and-half
1/8 teaspoon freshly ground black pepper
3 tablespoons chopped fresh chives


Prep: 20 Minutes
Cook: 15 Minutes

1. Melt butter in a small saucepan over medium heat. Add shallots, and sauté 2 minutes or until tender. Combine half of shallots and lobster meat in a bowl. Reserve remaining shallots in pan; set aside.

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons lobster mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle.

3. Fill a large saucepan with water, and bring to a simmer; add ravioli. Cook 2 to 3 minutes or until done. Remove ravioli with a slotted spoon. Keep warm.

4. Combine corn and milk in a blender; blend until smooth. Add corn mixture to shallots in small saucepan; stir in half-and-half and pepper. Cook over medium heat until thoroughly heated; add chives.

5. Divide ravioli evenly between 2 shallow bowls. Spoon sauce over ravioli; serve immediately.

Created date

October 2009

Nutritional Information

Calories 336
Caloriesfromfat 29 %
Fat 10.7 g
Satfat 6.1 g
Protein 15.6 g
Carbohydrate 44.1 g
Fiber 1.7 g
Cholesterol 71 mg
Iron 1.8 mg
Sodium 669 mg
Calcium 113 mg