Fried Lobster Ravioli & Lemon Sundried Tomato Aioli
Who said Lobster can't be an appetizer? SKU # 35588
Ingredients
- 8 oz Maine Lobster Ravioli 35588
- 1 Cup Flour
- 1 Cup Water
- 2 Cups Seasoned Panko Breadcrumbs
Lemon Sun-Dried Tomato Aioli:
- 1/2 Cup Mayonnaise
- 2 TBSP Sun-Dried Tomato Pesto 55030
- 1 TBSP Lemon Juice
Garnish:
- 2 TBSP Scallions sliced
- Lemon Wedges
Instructions
- Gather and prepare ingredients. Heat fryer to 350F.
- Combine all aioli ingredients, mix until evenly blended. Set aside in refrigerator.
- In a bowl, combine water and flour, adding more or less to get to a thin pancake batter consistency. Enough that the batter runs smoothly and can coat but not too thick.
- In a separate bowl add seasoned breadcrumbs.
- Ravioli can be frozen or slightly thawed; they do not need to be cooked in advance.
- Toss ravioli in batter and allow it to drain lightly, quickly moving to the breadcrumbs. The breadcrumbs should stick and coat the ravioli evenly and not fall off. Set aside, doing this in several small batches is easiest.
- Once the fryer oil reaches 350F, fry all ravioli until breading is golden brown, about 3 minutes.
- Serve immediately once fried, enjoy with Lemon Sun-Dried Tomato Aioli and fresh squeezed lemon wedge. Garnish with some sliced scallion.
Notes
- A perfect summer shareable appetizer.
- Great for any level food establishment wanting to try some summer lobster.
- Try other dipping sauces such as remoulade or old bay crema.
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