Decadent lobster in a red sauce with ravioli-- perfect dinner for two on any special occasion.
|1 tbsp||(15 mL) Butter|
|1 tbsp||(15 mL) Olive oil|
|3 tbsp||(45 mL) Minced shallots|
|1/2 - 1 tsp||(2-5 mL) Chili flakes|
|1/4 cup||(60 mL) Dry white wine|
|1 cup||(250 mL) Chopped cooked fresh lobster|
|1||(300 mL) Container Olivieri® Rosé Sauce|
|1 Pkg||Olivieri® Hearts Cheese Ravioli Asiago cheese petals|
HEAT butter and olive oil in a large skillet over medium-high until the butter is frothy. Add shallots and chili flakes. Sauté for about 2 minutes or until the shallots are soft. Add wine and bring to a boil. Simmer for 3-4 minutes or until reduced by half. Stir in lobster and rosé sauce. Season with salt and pepper. Reduce heat to low and keep warm.
COOK pasta according to package directions. Drain and divide between two serving plates. Smother with lobster rosé sauce. Sprinkle each with Asiago cheese petals and garnish with basil leaves.
NOTE – Chillies are an aphrodisiac!
Tip#1-Wine Pairing – Pair with an Unoaked Chardonnay.
Tip #2 – Reserve two whole pieces of lobster claw meat to place on top of each portion.
Tips #3 – To make Asiago cheese petals, simply use a vegetable peeler on a block of Asiago cheese and make small shavings.
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