Crab Ravioli and Grilled Lobster in Saffron Cream Sauce

By Terry Dagrosa, SeductionMeals.com

Photo ©Terry Dagrosa, Seduction Meals

Serves 4 as an appetizer, 2 as a main course

Saffron Cream Sauce

• 2 tbsp butter
• 1 shallot, minced
• 1/2 cup dry white wine
• 2 good pinches saffron threads
• 2 cup whipping cream
• 1/4 tsp of cayenne pepper
• salt and pepper to taste
• fresh chives

Crab Ravioli

• 1 dozen crab ravioli (I used all natural crab ravioli from The Ravioli Store)

Lobster

• 1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails
• cut the lobster tails in half lengthwise
• 2 tablespoons of butter
• 1/8 cup of dry white wine

Preparing the Dish

Saffron Cream Sauce

Melt butter in a medium saucepan over medium-low heat.  Add shallot and cook until translucent. De-glaze by adding wine; cooking and stirring until wine evaporates, about 3 minutes. Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.

Raviloi

Cook crab ravioli per directions. Drain

Lobster

While ravioli is cooking, melt butter in a medium skillet over medium-high heat. Add lobster pieces and toss to coat with butter. Add wine. Cook to slightly  brown the meat, carefully flipping the skillet, or stirring, cook lobster on all sides, about 3 - 4 minutes. Be extra careful not to over cook as the meat will toughen.

Plating the Dish

Reheat the sauce, if necessary.  Add 3-4 tablespoons of sauce on each plate. Place 3-5 ravioli on top (depending upon whether you are serving this as an appetizer or a main course). Spoon the sauce over ravioli. Top with a few pieces of the lobster meat. Garnish with snipped chives and a strand of 6-8 chives tied to one end, that you will a lay on top and across the entire dish. If you like a little kick, sprinkle with a tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko.

Serve your Seduction Meal with a chilled bottle of Chablis and wait for the praise and adoration to follow.