#lobsterravioli#lobsterincognacsauce.
Lobster Ravioli in Cognac Cream Sauce. In this video, you will see the recipe for Lobster ravioli in cognac lobster cream sauce.
To print the recipe - alessandrasfoodislove.com/lob...
Ingredients:-
3 tablespoons of salted butter.
3 shallots chopped.
1 garlic clove chopped.
2 lobster tails.
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
Directions:-
Step#1- 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.
Step#2- 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.
Step#3- Once alcohol burns out remove the lobster pieces. Take the meat out of the shell and set it aside.
Step#4- 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.
Step#5- Add your lobster cut pieces and chopped parsley. Now add your cream and cook for 10 minutes.
Step#6- In a large pot of boiling salted water add your ravioli and follow package timing instructions. (Careful not to overcook or they’ll open).
Step#7- With a skimmer remove ravioli and transfer in a colander to drain. Handle very gently.
Step#8- Add the ravioli to the sauce and cook for a minute until cream sauce costs them generously.
Plate and garnish with parsley.
Buon appetito!
28 июл 2024
