Maine Lobster Ravioli Pink Sauce Recipe
Ingredients
- 1 whole lobster Maine lobster is best
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup parmesan cheese grated
- 3 tbsp tomato paste Cento brand
- 2 whole shallots minced
- 5 garlic cloves peeled and minced or pressed
- 1/4 cup dry white wine sauvignon blanc or pinot grigio
- 1/2 lemon juice
- 1½ tbsp butter
- 4 leaves fresh basil
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp salt season to taste
- 1 tsp crushed red pepper season to taste
Instructions
- Boil a 1 ¼ pound lobster in a large pot of salted water for 10 minutes. Set the cooked lobster to the side until cooled.
- While the lobster is cooking and cooling, chop your shallots into finely sliced shreds and mince your garlic.
- Heat a medium sized pan to medium-high heat and melt ½ tbsp butter. Cook shallots and garlic for 2 minutes until translucent. Add in 3 tablespoons of tomato paste. Cook for an additional minute until the paste is heated through and add in your ¼ cup white wine. Allow it to simmer for about 3-4 minutes until reduced in volume.
- Add ½ cup milk and ½ cup cream to the mixture followed by ¼ cup parmesan cheese once simmering. Add 1 tsp thyme, 1 tsp parsley, 4 leaves fresh basil (chopped), salt, crushed red pepper flakes, and juice from half of a lemon. Allow to simmer on low heat for a minutes.Note: If sauce appears too thick, thin it out by adding in water. Water from the lobster boil would be best.
- Turn off heat and add in 1 tbsp butter stirring frequently until it melts. Fold in the lobster meat. At this point, you can either add the ravioli directly into the sauce or spoon the sauce over top of the ravioli.
- Garnish with fresh herbs if desired for bonus points. Enjoy!