- 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
- 1/4 ounce white wine
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces Roma tomatoes, diced
- 1 ounce white pearl onions, diced
- 1 ounce shallots
- 1 tablespoon tarragon
- 1/2 pound Florentyna's Black and White Langostino (lobster) ravioli
Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.