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–+ servings

Striped Lobster Ravioli with Shrimp & Asparagus

Use our Striped Maine Lobster Ravioli to create this decadent meal. SKU #34228
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Course Dinner, Lunch, Main Course, main dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 lb. Striped Lobster Ravioli 34228
  • ½ lb. Shrimp raw (and/or scallops) *see notes
  • ½ lb. Asparagus
  • 1 TBSP Butter
  • 2 TBSP Oil
  • 1 Shallot
  • 2 Cloves Garlic
  • ¼ Cup White Wine
  • 1 Lemon
  • Fresh Thyme
  • Salt & Pepper

Garnish:

  • Chives thin sliced
  • Crispy Shallots *see notes

Instructions
 

  • Prepare ingredients. Clean and trim asparagus, slice vertically by length in half. Roughly chop garlic and shallot. Cut lemon in half. Peel and clean shrimp.
  • Melt butter in a large sauté pan. Once melting, add the garlic and shallot. Mix and cook until shallots start to become translucent and fragrant.
  • Add a few sprigs of fresh thyme and cook another minute. Splash in white wine and let reduce a bit, another 1-2 minutes. Season with salt and pepper. Set aside.
  • Bring a large pot of water to a boil. Cook ravioli per instructions, for about 3-3.5 minutes. Remove from water and set aside.
  • In a separate sauté pan, heat 1 TBSP oil. Once oil is hot and shimmering, add asparagus. Season with salt and pepper. Once asparagus is tender, squeeze half a lemon over them and set aside.
  • In a bowl, drain shrimp of any excess liquid. Season with salt and pepper, add remaining TBSP of oil and 1-2 sprigs worth of fresh thyme leaves.
  • Heat a grill (or sauté pan if no grill available), and sear shrimp on both sides until cooked through.
  • Heat pan with garlic shallot mixture. Gently toss lobster ravioli in the sauce.
  • To plate: Place asparagus spears down, lay shrimp over the asparagus. Spoon the ravioli onto plate and top with additional sauce if desired.
  • Top with garnish of fresh chives, crispy shallow and another squeeze of lemon. Enjoy.

Notes

  • Use either shrimp or sea scallops, use both to upscale the dish.
  • For crispy shallot straws, thinly slice shallots into long thin match sticks. Lightly toss in corn starch or flour and quickly fry in oil until golden and crispy.
  • To add a more depth of flavor and little smokiness, before topping with lemon, slice lemon in half and char it a bit on stop or with torch.
Keyword 34228, asparagus, Lobster, Seafood, Shrimp
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