Lobster Ravioli Thermidor with a Lobster Butter Parmesan Crust
Lobster, Lobster & more Lobster! SKU # 44228
Ingredients
- 9 Pieces Lobster Ravioli 44228
- 1 Shallot julienned
- 1 Garlic Clove minced
- ½ Cup White Wine
- 1 Cup 36% Whipped Cream
- Salt & Pepper
- ½ Cup Breadcrumbs
- 1 TBSP Butter
- 1 TSP Lobster Concentrate
- 2 TBSP Parmesan Reggiano
- Basil & Italian Parsley garnish
Instructions
- 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 your lobster concentrate and parmesan until it is fully incorporated then pour over the breadcrumbs and mix together.
- Bring a pot of water to a boil, turn down to a simmer and blanch the Pasta for 2 minutes.
- Remove the Pasta and put it in a pan and top with your breadcrumb mixture, either flash in a salamander or bake in a 425°F oven for 5 minutes or until breadcrumbs are brown and bubbly.
- Ladle your sauce onto a plate and carefully arrange the Pasta around and fill in gaps with your herb garnish.
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