La meilleure sauce pour raviolis au homard

Ingrédients

• 3 tablespoons unsalted butter
• 2 garlic cloves (minced)
• 1 shallot (minced)
• 1 tablespoon tomato paste
• 2 tablespoons flour
• 1/4 cup sherry (room temperature)
• 3/4 cup whole milk (room temperature)
• 1 cup seafood stock
• 1 teaspoon salt
• 1/2 teaspoon hot paprika
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried tarragon
• 4-6 ounces lobster tails (optional, blanched and peeled)
• 1/4 cup grated Parmesan cheese (for serving (optional))
• Fresh tarragon (for serving (optional))
• Lemons (for serving (optional))
• Lobster ravioli (substitute any ravioli or pasta)

Préparation

1. 1

   Heat the butter in a skillet over medium heat. Add the shallot and garlic and sauté until they soften, about 2-3 minutes.

2. 2

   Add the tomato paste and cook for 1-2 minutes.

3. 3

   Sprinkle in the flour and mix it to form a roux, stirring constantly to prevent burning.

4. 4

   Slowly stir in the sherry, stirring/whisking constantly.

5. 5

   Slowly stir in the milk, adding a little at a time, stirring constantly, until a thick liquid/paste forms.

6. 6

   Add the seasonings (salt, pepper, paprika, tarragon) and cook for 1-2 minutes, stirring.

7. 7

   Slowly pour in the seafood stock while stirring/whisking constantly to prevent it from breaking.

8. 8

   Stir in the lobster chunks and cook for 30-60 seconds so the lobster meat cooks.

9. 9

   Remove from heat, stir in Parmesan cheese (optional) and serve over lobster ravioli.

10. 10

    --- How to Blanch Lobster Tails: ---

11. 11

    Heat a pot of water to boiling. Place the lobster tails in the boiling water for 1 minute.

12. 12

    Remove from the water and let cool. Using kitchen shears, cut the underside of the shell and gently peel it back to reveal the lobster meat.

13. 13

    Slowly remove the lobster meat from the shell. Chop into 1" chunks to add to the sauce.