LOBSTER RAVIOLI WITH CHAMPAGNE BEURRE BLANC SAUCE

My.Oh.My.Oh.My!! If you are looking for the perfect romantic dinner, a dinner to impress the boss, or just looking for something spectacular, this is it! It is the BEST new recipe I have tried in a very long time!

INGREDIENTS
3 lobster tails, 4-5 oz each
2 tablespoons butter
1 teaspoon olive oil
2 shallots, diced
2 cups fresh spinach
3 cloves garlic, minced
8 oz cream cheese, room temperature
1/4 cup heavy whipping cream
1/2 cup Parmesan cheese
1 package Wonton wrappers
1 cup dry white wine (I used a Chardonnay)
2 tablespoons champagne vinegar
1/2 cup butter, cold and cut into cubes
salt & pepper to taste
Parmesan cheese & chives for garnish (optional)

Begin by steaming the lobster tails for 7-8 minutes in a double boiler with a steamer basket. Remove from the steamer and allow to cool. When cool enough to handle, remove the lobster from the shell and chop into small pieces.

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In the meantime, heat the butter and olive oil in a medium saute pan. Add the shallots and cook for 3-4 minutes, until tender. Add the garlic and spinach and cook until the spinach is wilted. Remove from heat and add to a large bowl.

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In a small bowl, thoroughly mix the cream cheese and heavy cream. If your store has Mascarpone Cheese, you can use it instead of using the cream cheese and cream. Add this to the spinach mixture along with the lobster. Mix thoroughly.

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Place a single wonton wrapper on a large baking sheet (or another large pan). Spoon 1-2 tablespoons of lobster mixture on each wrapper. With your finger, go along the edges of the wrapper with a little water. Add another wonton wrapper on top, removing as much air as possible, and pressing the edges together by pressing with your fingers or with a fork.

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Bring a large pot of water to a boil and cook the ravioli for 2-3 minutes. Only cook a few at a time to prevent them from sticking together. (I cooked 3-4 at a time.)

For the sauce: Heat the wine and vinegar in a medium saucepan. Bring to a boil and reduce by about half. Add the cold butter one tablespoon at a time and whisk until it is melted and thoroughly incorporated. The sauce will thicken as you add the butter.

To serve, place the ravioli on a plate, sprinkle with chives and Parmesan cheese (if desired), and spoon the sauce over the ravioli.

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Absolutely delicious!!

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This showed up in the pictures….isn’t he adorable? He enjoyed the ravioli too!

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