LOBSTER RAVIOLI WITH LOBSTER BISQUE
INGREDIENTS
- 1 package Giovanni Rana Lobster Ravioli
- 30 g butter
- 2 large shallots, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 100 ml dry sherry, cognac, or brandy
- 1 tablespoon tomato paste
- 1 teaspoon tarragon, minced
- 480 ml lobster stock
- 100 ml heavy cream, warmed
- 2 teaspoons cornstarch
- Salt and white pepper, to taste
START COOKING
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.
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.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Lobster Ravioli
- 30 g butter
- 2 large shallots, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 100 ml dry sherry, cognac, or brandy
- 1 tablespoon tomato paste
- 1 teaspoon tarragon, minced
- 480 ml lobster stock
- 100 ml heavy cream, warmed
- 2 teaspoons cornstarch
- - Salt and white pepper, to taste
START COOKING
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.
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.