734
Ingredients
- 2 lobster tails.
- 3 tablespoons of salted butter.
- 3 shallots chopped.
- 1 garlic clove chopped.
- 1 cup passata di Pomodoro.
- 2 3/4 cups heavy cream.
- Salt to taste.
- Black pepper to taste.
- Few sprigs of fresh parsley.
- 1 shot glass of cognac.
Instructions
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In a sauté pan add butter, shallots, and garlic. On medium to low heat sweat the shallots. You can add a little salt to speed the process. Stir and careful not to burn.
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Cut your lobster tails into 2 to 3 pieces and add to the pan. Once the color changes to a vibrant orange add the cognac and tilt the pan toward the flame to burn the cognac. Very Important-This will produce a flame to be very careful not to burn yourself. Keep a large lid just in case the flame is high you can cover your pan to extinguish the flame.
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Once alcohol burns out remove the lobster pieces. Take the meat out of the shell and set it aside.
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Add the passata to the sauté pan rinse the container with a little water and add that too. Passata tends to be very thick. Cook for about 5 minutes or until oil comes to the top.
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Add your lobster cut pieces and chopped parsley. Now add your cream and cook for 10 minutes.
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In a large pot of boiling salted water add your ravioli and follow package timing instructions. (Careful not to overcook or they’ll open).
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With a skimmer remove ravioli and transfer in a colander to drain. Handle very gently.
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Add the ravioli to the sauce and cook for a minute until cream sauce costs them generously.
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Plate and garnish with parsley.
