Lobster and Crab with Sweet Corn Ravioli

I do make ravioli from scratch sometimes, but this not one of those posts. Today's ravioli were store bought from the one & only Trader Joe's. I've tried pretty much every fresh stuffed pasta they carry and have yet to be disappointed (with a few of my personal favorites being the Butternut Squash Triangoli and Ricotta and Lemon Zest Girasoli). I'm weirded out by the bright red stripe on their Lobster Ravioli, but the yellow one on this Sweet Corn, Burrata, & Basil version didn't bother me a bit. It was really good.

I may used pre-made pasta but I did pick the crab meat myself. (Only one shortcut per meal.) I used 2 frozen clusters and steamed them for 8-10 mins in a steamer basket. Remove the clusters from the pot and let cool some before picking the meat. Make sure to get all body meat as well as the meat from the legs, claws, and knuckles. Yes, you can buy lump crab already picked at your local seafood market and most grocery stores, and I admit I have done this before, and though it is a less messy time saver, it honestly is not quite as good nor is it cheap. But whatever you do, DO NOT substitute imitation crab. It may be delicious in/on sushi rolls, but that is the pretty much the only place it belongs.

Use the same steamer for the lobster tails. Usually lobster tails are frozen when purchased. Thaw them in the fridge or in a baggie in a bowl of cool-room temp (not warm). To prep them, just cut down the top of the shell with a pair of kitchen shears (this will allow you to rinse the meat itself before cooking as well as make it easier to remove the meat once cooked), rinse, and stick a skewer down in length-wise to keep them from curling up while they cook. Steam them for 6-8 mins.

While the lobster is steaming lightly boil the ravioli according to the package (make sure to salt the water). At the same time, melt the butter, add the garlic, peas, and white wine. Cook over medium 3-5 mins then add the crab meat and seafood seasonings. Scoop the raviolis into the sauce & stir to coat them, cooking them another minute or so in the sauce before serving. Pop the lobster meat out of the top of the shells and put a 1/2 tbsp of butter on top of each to melt into the meat. Serve the tails over the ravioli. 

Lobster and Crab with Sweet Corn Ravioli

2 servings, 520 calories per serving

20 mins prep, 10 mins cooking time

• 2 medium lobster tails
• 2 clusters snow crab legs
• 1 package sweet corn, burrata, & basil ravioli
• 2 tbsp butter, divided
• 1 cup green peas, fresh or frozen
• 1/8 cup white wine
• 1 tbsp chopped garlic
• 1/2 tsp old bay 
• 1/2 tsp seafood magic seasoning