Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 25, 2006 12:46 PM

Lobster cream sauce for raviolli

I have 1.5 cups of lobster stock and 1 cup of havy cream. Do I just reduce the both of them down til a sauce consistency?

  1. Click to Upload a photo (10 MB limit)
  1. I'd start with w/ some shallot sweated in butter, splash of wine, then hit it w/ stock and a touch of citrus, reduce, then incorporate cream. Don't forget to season. (pinch of cayanne is nice in a cream sauce, but it will change the color.)