Lobster Ravioli With Best Lobster Sauce

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Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 983

Ingredients

1 cup cooked lobster meat diced
½ cup mascarpone or full-fat cream cheese
½ tsp fresh lemon zest
½ tsp minced chives
Sea salt and freshly ground pepper to taste
32 wonton wrappers
Water
2 shallots peeled and thinly sliced
2 cups cracked lobster shell pieces
1 Tbsp tomato paste
1 cup dry white wine
Pinch of saffron threads
12 Tbsp butter 1 ½ sticks, diced
Sea salt and freshly ground pepper to taste
Fresh chives for garnish optional

Instructions

All ingredients ready? Let's begin!
In a mixing bowl, gently combine the lobster meat with the cheese, lemon zest, and chives. Season with salt and pepper to taste. Set this aside.
On a clean, flat work surface, lay out 16 wonton wrappers. Place a tablespoonful of the lobster filling in the center of each wonton. Using your finger or a pastry brush, dampen the edges of each wonton with water. Place the remaining wonton skins on top of the filled ones and press down to release any air. Seal the edges firmly.
Using your finger or a pastry brush, dampen the edges of each wonton with water. Place the remaining wonton skins on top of the filled ones and press down to release any air. Seal the edges firmly.
Place the ravioli on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate while you prepare the sauce.
In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the shallots, lobster shells, and tomato paste. Stir and sauté until very fragrant, approximately 5 minutes.
Add the wine and saffron to the pan. Allow the wine to come to a boil. Stir to deglaze the pan. Remove the pan from the heat and allow the sauce to steep for 5 minutes. After 5 minutes, strain the liquid into a glass measuring cup or bowl. Discard the shallots and shells.
Bring a large pot of generously salted water to a boil. Add the ravioli to the boiling water and cook for about 5 minutes while you finish the sauce.
Wipe out the saucepan and pour the reserved liquid back into the pan. Turn the heat to medium-high and bring the liquid to a boil. Allow it to reduce down to about 1/4 to 1/3 cup. Turn the heat to low and gradually whisk the remaining butter into the liquid. If it is too thick, add a little of the pasta water to the sauce. Season with salt and pepper to taste.
Drain the pasta and divide it among 4 serving bowls. Spoon the sauce over the ravioli and garnish with some chives, if using. Serve immediately.

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