Lobster Ravioli with Corn-Chive Cream |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
Cooked lobster tail can be pricey, but it's worth the splurge on a special occasion. For a weeknight supper, substitute 1/2 cup cooked shrimp. Ingredients:
1 tablespoon unsalted butter |
1/4 cup minced shallots |
3 ounces cooked lobster tail meat (about 2 small tails), finely chopped |
10 wonton wrappers |
2/3 cup canned cream-style corn |
3 tablespoons 1% low-fat milk |
1/4 cup half-and-half |
1/8 teaspoon freshly ground black pepper |
3 tablespoons chopped fresh chives |
Directions:
1. Melt butter in a small saucepan over medium heat. Add shallots, and sauté 2 minutes or until tender. Combine half of shallots and lobster meat in a bowl. Reserve remaining shallots in pan; set aside.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons lobster mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle.
3. Fill a large saucepan with water, and bring to a simmer; add ravioli. Cook 2 to 3 minutes or until done. Remove ravioli with a slotted spoon. Keep warm.
4. Combine corn and milk in a blender; blend until smooth. Add corn mixture to shallots in small saucepan; stir in half-and-half and pepper. Cook over medium heat until thoroughly heated; add chives.
5. Divide ravioli evenly between 2 shallow bowls. Spoon sauce over ravioli; serve immediately.
|
|