Lobster Ravioli with Lobster Butter Sauce
Lobster Ravioli with Lobster Butter Sauce
Ingredients
- 1 cup (250 ml) lobster meat, diced
- 1/2 cup (125 ml) mascarpone cheese
- 1/2 teaspoon (2.5 ml) grated lemon zest
- 32 wonton wrappers, thawed
- 1 cup (250 ml) shallots, thinly sliced
- 2 cups (500 ml) lobster shell pieces
- 1 tablespoon (15 ml) tomato paste
- 1 pinch saffron
- 1 cup (250 ml) white wine
- 2/3 cup (150 ml) cold butter, cubed
- Salt and pepper
Instructions
- In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.
- On a work surface, lay eight squares of dough at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients. Place on a baking sheet lined with parchment paper. Cover and refrigerate.
Lobster Ravioli with Lobster Butter Sauce