LOBSTER RAVIOLI WITH LOBSTER BISQUE
50-40
min
cooking time
2
servings
Medium
difficulty

LOBSTER RAVIOLI WITH LOBSTER BISQUE

LOBSTER RAVIOLI WITH LOBSTER BISQUE

Ingredients

  • One 10 oz package Giovanni Rana Lobster Ravioli
  • 2 tablespoons butter
  • 2 large shallots, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry, cognac, or brandy
  • 1 tablespoon tomato paste
  • 1 teaspoon tarragon, minced
  • 4 cups lobster stock
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons cornstarch
  • Salt and white pepper, to taste
50-40
min
cooking time
2
servings
Medium
difficulty

Preparation

  • In a large pot melt the butter and sweat the shallots, celery, carrots. Cook until vegetables soften.
  • Add sherry wine and reduce until almost all the liquid cooks out 3-5 minutes,
  • Stir in tomato paste, tarragon and lobster stock. Simmer for 20-25 minutes.
  • In a blender puree bisque until smooth. Return bisque to a simmer and add heavy cream.
  • Whisk cornstarch with 2 tbsp of cold water and add to the bisque. Continue cooking until desired thickness.
  • Cook ravioli according to packaging instructions
  • Strain ravioli and place in a soup bowl. Top ravioli with bisque.
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