Chunky Lobster Ravioli with Shrimp & Lemon Tomato Sauce
Use our Chunky Maine Lobster Ravioli to create this decadent meal. SKU #45437
Ingredients
- 1 lb. Chunky Lobster Ravioli 45437
- 1 lb. Shrimp raw, shelled/deveined, medium
- 2 TBSP Olive Oil
- 1 TBSP Butter
- 2 Cloves Garlic
- ½ Shallot
- ½ Cup Cherry Tomatoes
- ½ Cup White Wine
- 1 Lemon
- 1 TBSP Fresh Thyme stems removed
- Salt & Pepper
- Lobster Salad prepared*
- Green Onion garnish
Instructions
- Gather and prepare ingredients: Peel and roughly chop garlic, slice shallot about ¼”, slice cherry tomatoes in half lengthwise, juice the lemon and set aside.
- In a small bowl, season shrimp with 1 TBSP oil, 1 TBSP fresh thyme leaves, and a pinch of salt & pepper.
- Heat a medium sauté pan on medium high heat. Add shrimp, cook evenly for about 2 minutes on both sides until shrimp is cooked through. Remove from pan and set aside.
- Bring a large sauce pot to boil. Add Chunky Lobster Ravioli to the pot and cook per instructions, about 3.5 minutes. Remove from heat and set aside.
- While water is coming to boil above, start the sauce.
- In the same pan shrimp was cooked, add 1 TBSP oil, add the shallots, and cook for about 1 minute. Add the garlic and cherry tomatoes. Cook until tomatoes just start to break down.
- Add white wine and 1 TBSP lemon juice. Add 1 TBSP butter. Heat until all combine, and tomatoes are breaking down into sauce.
- When ready, add the cooked ravioli to the sauce, add back in the shrimp. Gently fold and mix until ravioli are coated in sauce.
- To plate, place about 5 Ravioli on plate and top with sauce and several shrimp. Finish the plate with a small scoop of lobster salad. *See notes
- Garnish with fresh cracked black pepper and thinly sliced green onion. Enjoy.
Notes
- Alternatively, you could use a single lobster tail or simply lobster meat.
- Replace the lobster on top with steak for surf & turf upscale meal.
- Use any lobster salad recipe you like.
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