This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Alfredo's Pink Lobster Sauce
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- #69450
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound lobster ravioli (boiled per instructions)
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
1/2 cup dry white wine
1/2 pint heavy cream
1 medium tomato, chopped
1 lobster, meat only
salt and pepper
crushed red pepper
directions
Warm olive oil in large skillet over low heat. Add garlic and saute until translucent. Add lobster meat and cook until it loses its color. Add wine, and heat until it evaporates. Add cream, turn up heat and let it come to a boil (about 1 minute). Add tomato and let simmer over low heat for 5 minutes.
Add salt, pepper and crushed red pepper flakes to taste. Serve over ravioli.
added by
tpogue
nutrition data
653 calories, 41 grams fat, 27 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
January 24, 2008
This has the potential to be a really great recipe. I used the cheese filled ravioli (you can find the recipe here) for the base. I bought one lobster tail and cut it up. I think 2 tails would have been better but they are a little pricey. I turned up the heat when I added the wine to get it to evaporate faster. It never did completely but that's okay. It didn't effect the sauce any. Definately taste as you're seasoning because it's very bland. I didn't add the pepper flakes so maybe that's why. I love garlic so I upped it to 2 cloves and used minced from a jar. I need to play around with different seasonings to get the flavor stronger. All in all, this is a really good sauce and a terrific alternative to marinara.