Lobster Ravioli with Corn-Chive Cream

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.

Yield: 2 servings (serving size: 5 ravioli and 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 29%
  • Fat: 10.7g
  • Saturated fat: 6.1g
  • Protein: 15.6g
  • Carbohydrate: 44.1g
  • Fiber: 1.7g
  • Cholesterol: 71mg
  • Iron: 1.8mg
  • Sodium: 669mg
  • Calcium: 113mg

Ingredients

  • 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

Preparation

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