Fountain Blue Restaurant’s Lobster Ravioli Recipe

Cook the lobster meat in salted boiling water for 5-7 minutes or until cooked through. Remove the lobster, let cool, then roughly chop the meat, and set aside.

In a skillet, heat the olive oil over medium heat. Add the garlic and shallots, then sauté for 1-2 minutes or until fragrant.

Add the white wine to the skillet and let it simmer for 2-3 minutes or until reduced in half.

Add the crushed tomatoes, heavy cream, and red pepper flakes, then stir to combine. Season with salt and pepper to taste.

Bring the sauce to a simmer, then add the lobster meat and let it cook for 1-2 minutes on low heat. Remove the skillet from the stove and set aside.

In a separate pot, cook the ravioli in salted boiling water for 2-3 minutes or until cooked al dente. Drain and add the ravioli to the skillet with the lobster sauce.

Gently toss the ravioli in the sauce until evenly coated. Simmer for another minute until the sauce thickens.

Garnish with chopped parsley and a squeeze of fresh lemon juice before serving.