In a saucepan, sauté your shallots and garlic until they are translucent, add your white wine, reduce by half. Add your cream and bring to a low simmer. Season with Salt and Pepper
Melt your butter, add Lobster Concentrate and parm until it is fully incorporated then pour over your breadcrumbs and mix thoroughly together.
Bring a pot of water to boil, turn down to a simmer and blanch your Lobster Ravioi for 2 minutes.
Remove Raviolis and put on a pan and top with your breadcrumbs mixture, either flash in a salamander or bake in a 425 degree oven for 5 minutes or until the breadcrumbs are brown and bubbly.
Ladle your sauce onto a plate and carefully arrange the raviolis around and fill in the gaps with your herb garnish.
Enjoy!
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Ingredients
Directions
In a saucepan, sauté your shallots and garlic until they are translucent, add your white wine, reduce by half. Add your cream and bring to a low simmer. Season with Salt and Pepper
Melt your butter, add Lobster Concentrate and parm until it is fully incorporated then pour over your breadcrumbs and mix thoroughly together.
Bring a pot of water to boil, turn down to a simmer and blanch your Lobster Ravioi for 2 minutes.
Remove Raviolis and put on a pan and top with your breadcrumbs mixture, either flash in a salamander or bake in a 425 degree oven for 5 minutes or until the breadcrumbs are brown and bubbly.
Ladle your sauce onto a plate and carefully arrange the raviolis around and fill in the gaps with your herb garnish.
Enjoy!