{"id":160,"date":"2012-03-11T16:41:33","date_gmt":"2012-03-11T21:41:33","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=160"},"modified":"2019-02-12T07:26:29","modified_gmt":"2019-02-12T14:26:29","slug":"lobster-ravioli-sauce","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/lobster-ravioli-sauce\/","title":{"rendered":"Lobster Ravioli Sauce"},"content":{"rendered":"

\"Lobster<\/a>A very creamy Lobster Ravioli Sauce<\/h2>\n

Lobster Ravioli Sauce<\/strong> can be tricky. Good thing I\u2019ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I\u2019ve incorporated the idea into a few recipes of my own.<\/p>\n

My Lobster Ravioli Sauce is\u2026.<\/h3>\n

The only difference between my Borsellini recipe and my Lobster Ravioli Sauce<\/em> recipe is this recipe calls for lobster; so it needs to be either added in with the mushrooms or swapped out and substituted all together. Also when it calls for the stock, use clam juice instead. The great thing about this dish is you can use different raviolis if you\u2019d like that have just cheese or maybe even vegetables. The reason I say that is because that\u2019s exactly what I did here. I cheated and bought a frozen 5 cheese ravioli bag from the grocery for six bucks that feeds 4. Why? First, I love cheese; mmm\u2026.Second, price;\u201dLow budget wonder\u201d remember\u2026.Third, raviolis can be tedious to make from scratch and I wanted to save time\u2026.And last but not least, Five, This really gives a good variety and accentuates the Lobster Ravioli Sauce<\/span>! Here\u2019s the video for the sauce and in the mean time, get boiling\/ steaming those Lobster tails and claws cause you\u2019re going to need the meat!<\/p>\n

Lobster Ravioli Sauce Recipe<\/h4>\n

2 oz unsalted butter
\n1\/2 tsp chopped or minced garlic
\n1 stock chopped shallots
\n1\/2 tsp of minced anchovy paste, or 1 whole anchovy
\n1\/2 cup clam juice
\n4 ounce chopped chunks of Lobster meat
\n2 ounces cognac (amaretto\/cognac gives an extra almond flavor)
\n1 lemon juice squeeze (about 1 Tbsp)
\n10 ounces heavy cream
\n1 pinch of cayenne
\n2 tbsp of Parmesan Cheese<\/p>\n

Make sure you babysit this recipe because you don\u2019t want the bottom to burn. In order to keep that from happening you\u2019re going to have to keep a constant stir in between ingredients. Use a medium high to high heat to keep it bubbling. I add small amounts of heavy cream to the boil just to cool it off and repeat. If you add all of it at once, the reduction for the sauce to thicken will seem like an eternity before it\u2019s done. But if you do it right you\u2019ll be enjoying one of life\u2019s delicacies\u2026choking down a few ravioli\u2019s smothered in my Lobster Ravioli Sauce!<\/p>\n","protected":false},"excerpt":{"rendered":"

A very creamy Lobster Ravioli Sauce Lobster Ravioli Sauce can be tricky. Good thing I\u2019ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I\u2019ve incorporated the idea into a few recipes of my […]<\/p>\n","protected":false},"author":1,"featured_media":208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[215],"tags":[109,113,112,108,110,105,103,99,107,100,101,111,104,106,102],"_links":{"self":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/160"}],"collection":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/comments?post=160"}],"version-history":[{"count":18,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/160\/revisions"}],"predecessor-version":[{"id":4726,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/160\/revisions\/4726"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/media\/208"}],"wp:attachment":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/media?parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/categories?post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/tags?post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}