Tonight’s dinner? It’s our lobster. You know, the one dish we love more than anything and are meant to be with forever and ever ‘til the end of time?
How could it not be? Fresh lobster ravioli (swoon) served with lobster knuckle + claw meat (swoon) in a luscious tomato cream sauce that’s studded with corn and cherry tomatoes (swooooon). That winning combo warrants way more than crush status– it’s a true summer love.
What’s in your bag:
- Lobster knuckle + claw meat
- Fresh lobster ravioli (from our friends at Deano’s!)
- Tomato cream sauce
- Roasted corn + cherry tomatoes
- Little Leaf salad with radish and fennel + white wine vinaigrette
What you’ll need from home:
- Large pot
- Sauce pan
- Mixing bowl
Total prep time: 15 minutes
The Ravioli + Sauce + Lobster
- Put a large pot of salted water on to boil.
- When your water is bubblin’, drop your ravs in and give them a stir. Once they float to the top, cook for 2 to 3 minutes! Strain and set aside.
- While you wait for your ravioli to cook, pour the tomato cream sauce into a sauce pan and warm over medium.
- Once your sauce is simmering, reduce heat to low and add your lobster meat. Warm for 1 to 2 minutes and then turn off the heat.
- Add in your roasted corn + cherry tomatoes and stir to mix. Then, add in your cooked ravioli, mixing again to make sure all the pasta is nice and saucy.
The Salad
- Add your salad greens to a mixing bowl and drizzle the vinaigrette all over.
- Toss, toss, toss, then give it a taste. Season with a little S+P if you like!
To serve, ladle your ravioli into a shallow bowl and cover with extra sauce. Salad goes on the side! Happy feasting 🙂
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
