Black and White Lobster Ravioli in a Seafood Cream Sauce

1. 1

   Saute shellfish in butter.

2. 2

   Add wine, onions, shallots, and tomatoes.

3. 3

   Simmer for 3 minutes, and stir to blend while bringing to a boil.

4. 4

   Add heavy cream and tarragon.

5. 5

   Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float.

6. 6

   Strain and plate ravioli, pour seafood cream sauce over.

7. 7

   Serve hot.

8. 8

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

9. 9

   The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.