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Lobster Ravioli with Corn-Chive Cream

Prep time 20 mins
Cook time 15 mins
Yield 2 servings (serving size: 5 ravioli and 1/2 cup sauce)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection