Striped Lobster Ravioli with Peas & Tarragon
There is nothing better than Maine Lobster! Try this unique squid ink striped pasta dish! Sku # 34228
Ingredients
- 8 OZ Striped Lobster Ravioli 34228
- 1 ½ TSP Flour
- 1 TBSP Butter
- 1 TBSP Shallot
- ½ CUP Whole Milk
- ¼ CUP Peas frozen
- 1 TSP Tarragon
- ½ TSP Lemon Zest
- 2 TSP Lemon Juice
- Salt & Pepper
- 2 TBSP Chives
- 4 OZ Lobster Meat prepared
Instructions
- Prepare ingredients. Finely chop shallot. Zest lemon. Slice chives.
- Heat butter in a large sauté pan. Sauté chopped shallots for about 1 minute until fragrant.
- Add flour and combine until evenly mixed with butter.
- With medium heat, add the milk, lemon juice, peas, and tarragon. Combine and heat until sauce thickens and comes to a low simmer. Set it aside. Season with salt and pepper to taste.
- While the sauce is coming to a simmer, bring a large pot of water to boil. Cook ravioli per instructions, about 3.5 minutes. Drain. Set it aside.
- Add lobster meat to sauce and heat until warm. Add ravioli and combine.
- Plate and top with chives. Enjoy.
Notes
- Use fresh tarragon, if possible, if you can’t find fresh then dried is fine.
- Shrimp can be used in place of lobster meat.
- Splash dry white wine to deglaze shallots to add more flavor.
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