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