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.

Maureen Callahan
Recipe by Oxmoor House October 2006

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Yield:
2 servings (serving size: 5 ravioli and 1/2 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

336 calories; calories from fat 29%; fat 10.7g; saturated fat 6.1g; protein 15.6g; carbohydrates 44.1g; fiber 1.7g; cholesterol 71mg; iron 1.8mg; sodium 669mg; calcium 113mg.
Advertisement
Advertisement