Lobster Ravioli in Cognac Lobster Cream Sauce | How to cook lobster special dish.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab meat provides similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor.

Melt 3 tablespoons of salted butter in a large skillet over medium heat.

Add 3 chopped shallots and 1 clove of garlic; sauté until translucent.

Cut 2 lobster tails into three pieces each, keeping the shell on for flavor.

Add lobster pieces to the skillet and sauté until they turn color.

Pour in a small shot glass of cognac and let it cook down.

Remove lobster tails from the shell and chop the meat into pieces.

Add passata di pomodoro to the skillet and cook for 4-5 minutes.

Add 2 cups of heavy cream and stir; adjust with more cream if desired.

Season with salt and fresh cracked black pepper to taste.

Boil water in a large pot, add salt, and cook the lobster ravioli for 4 minutes.

Use a skimmer to gently remove ravioli from the water and add to the sauce.

Fold in chopped fresh parsley and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens