Ingredients:

  • 1 tbsp (14g) Extra Virgin Olive Oil
  • 2 large (50g) Shallots, minced finely
  • 4 cloves (20g) Garlic, minced
  • 1 tbsp (16g) Tomato paste
  • 1/2 cup (120ml) Dry White Wine
  • 1/2 cup (120ml) Seafood stock
  • 1 tsp (2g) Lemon zest
  • 1/2 cup (120ml) Light cream
  • 2 tbsp (28g) Unsalted butter, cold and cubed
  • 1/4 tsp (1.5g) Sea salt
  • 1/8 tsp (0.2g) Cayenne pepper
  • 2 tbsp (6g) Fresh chives, finely chopped

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add minced shallots and sauté for 3-4 minutes until translucent.
  2. Add minced garlic and tomato paste. Stir constantly for 2 minutes until the paste darkens to a deep mahogany hue, indicating caramelization.
  3. Pour in the white wine and seafood stock. Use a spatula to deglaze the pan by scraping up the browned bits. Simmer until the liquid reduces by half.
  4. Stir in the lemon zest and light cream. Bring to a very gentle simmer for 2 minutes.
  5. Remove the pan from heat. Whisk in the cold, cubed butter one piece at a time until fully emulsified and the sauce is glossy.
  6. Season with sea salt, cayenne pepper, and fresh chives. Toss immediately with cooked lobster ravioli using residual heat to warm the pasta.