Lobster Ravioli With Vanilla Butter Sauce

Recipe by Diana Adcock
READY IN: 1hr 8mins




  • Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
  • Clean the mushrooms and dice and saute in butter in a large sauce pan.
  • Add the shallot and mix in the creme fraiche and quickly bring to a boil.
  • Season to taste with salt and pepper.
  • Add the chives and lobster meat.
  • gently blend.
  • Simmer for about 5 minutes.
  • Remove from heat and cool to room temperature.
  • Vanilla Butter Sauce----------------.
  • Melt the butter in a small saucepan.
  • Add the shallots and simmer until soft.
  • Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
  • Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
  • Continue to add the butter this way-on the heat, off the heat.
  • Season to taste with salt and pepper and remove from the heat.
  • Scrape the vanilla bean and whisk it into the sauce.
  • Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
  • Putting it together--------------------.
  • Roll out your pasta dough by machine or hand and lay flat.
  • It should be about 5 inches across.
  • Place about 1/2 T of lobster mixture, 4 to a row.
  • Repeat and top with a fresh sheet of dough.
  • Press down with hands and cut into squares.
  • Crimp with a fork.
  • Repeat.
  • You can use won ton wrappers if you prefer.
  • Put ravioli into a boiling pot of salted water-they cook very fast.
  • When they float to the surface they are done.
  • Remove, drain and place in a serving dish, topped with the sauce.
  • By the way, I double the sauce!