Ingredients Jump to Instructions ↓

  1. 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)

  2. 1/4 ounce white wine

  3. 2 tablespoons butter

  4. 1/2 cup heavy cream

  5. 2 ounces Roma tomatoes, diced

  6. 1 ounce white pearl onions, diced

  7. 1 ounce shallots

  8. 1 tablespoon tarragon

  9. 1/2 pound Florentyna's Black and White Langostino (lobster) ravioli

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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