Print

Lobster Ravioli with Sherry & Spring Peas

Ingredients:

Preparation:

  1. Cook ravioli to package instructions and set aside.
  2. In a sauté pan, heat oil over medium heat. Add shallots and sauté until they begin to sweat. Sprinkle with half of the salt.
  3. When shallots are translucent, turn off heat, add sherry wine and turn flame back on to medium. Be careful not to let sherry catch flame. Reduce by half.
  4. Add stock and reduce by half again.
  5. When reduced, add peas, let cook another 1–2 minutes, and season with salt and pepper.
  6. Turn off heat and whisk in butter, a few pieces at a time until emulsified. Add chopped tarragon.
  7. Plate ravioli and spoon sauce on top.
  8. Serve immediately.

Yield: 2 Servings