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Lobster Sauce for Pasta - Lobster Ravioli in a Seafood Sauce
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Serves/Makes:1 serving

  • 4 oz (112 grm). mixed shellfish (shrimp, lobster, crab, mussels, etc)
  • 1/4 oz (7 grm). white wine
  • 2 tbsp (30 ml) butter
  • 1/2 cup (125 ml) heavy cream
  • 2 oz (56 grm). Roma tomatoes, diced
  • 1 oz (28 grm). white pearl onions, diced
  • 1 oz (28 grm). shallots
  • 1 tbsp (15 ml) tarragon
  • 1/2 lb (.2 kg). Florentyna's Black and White Langostino (lobster) ravioli
  • Saute shellfish in butter.
  • Add wine, onions, shallots, and tomatoes.
  • Simmer for 3 minutes, and stir to blend while bringing to a boil.
  • Add heavy cream and tarragon.
  • Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float.
  • Strain and plate ravioli, pour seafood cream sauce over.
  • Serve hot.
Recipe courtesy Florentyna's Pasta Factory, Inglewood, CA/FoodTV.com

Prep Time: 10 minutes Cook Time: 15 minutes

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