You are here:Home/Lobster/Ravioli With Lobster Cream Sauce
Ravioli With Lobster Cream Sauce
1 package of lobster raviolis (10-12 ounces) 1 lobster (10-12 ounces) 1 teaspoon corn starch 1 teaspoon water Optional: 1/2 lb pre-cooked lobster, crab, or shrimp*
1)Fill a large pot about half full of water.
2)Mix one teaspoon of cornstarch with one teaspoon of water. This mixture will act as a thickener. Bisque should already be pretty thick; if you are using a particularly thin one, use a little more cornstarch/water mixture.
3)If you are using lobster or crab meat, it should be fully prepared already.
4) Lace the bisque in a pot on med-high heat. Stir in the cornstarch mixture and bring to a boil, stirring frequently
Once the bisque is boiling, reduce the heat to medium. If you are adding extra seafood, now is the time to do it.
When the water has reached a rolling boil, add the ravioli. Cook them for 6-8 minutes.
5)When the ravioli is tender and all floating, drain them. Save the pot to mix with the sauce so you don’t have to dirty extra dishes.
6)Place your large pot off of the heat. Put the ravioli back in the pot, and pour the sauce over it. Gently toss to coat.