Lobster Ravioli | Blackstone Griddles

Date night just got easier and more delicious! Betty's Lobster Ravioli comes together in minutes on the Blackstone, making it the perfect romantic dinner. Creamy Alfredo and buttery garlic lobster—your special someone will be impressed!

Lobster Ravioli: https://blackstoneproducts.com/blogs/recipes/lobster-ravioli

Ingredients
16 oz Rana lobster ravioli
1 jumbo lobster tail (or 2 smaller tails)
1 shallot, sliced
1 large garlic clove, sliced
12 oz grape tomatoes (Sugar Bombs preferred)
15 oz Alfredo sauce (Little Italy in the Bronx preferred)
Grated Parmesan cheese
¼ cup flat-leaf Italian parsley, chopped
1 tbsp unsalted butter
1 tbsp olive oil
Salt & pepper to taste

Garlic Butter:
1 stick unsalted butter
2 fresh garlic cloves, smashed
1 tbsp Old Bay seasoning
1 tsp olive oil

Directions
Cut along the top and bottom of the lobster tail shell straight down the center, and split the meat with a knife.

Preheat the griddle to medium heat

Combine the garlic butter ingredients (butter, smashed garlic, Old Bay seasoning, and olive oil) in a small pot and melt on the griddle.
Add 1 tbsp of butter and 1 tbsp of olive oil to the griddle, then sauté the sliced shallots and grape tomatoes for 2-3 minutes, seasoning lightly with salt.

Add the lobster ravioli to the tomato mixture, tossing to coat. The liquid released from the tomatoes, along with the butter and oil, will help cook the ravioli. Cover with a dome to steam for about 2 minutes.
Drizzle some melted garlic butter onto the griddle and place the lobster meat-side down. Cook for 3-4 minutes. Flip the lobster tails and ladle more garlic butter over them, letting the shells hold the butter as they cook. Cover with a dome and cook for another 4-5 minutes, or until the lobster is cooked through.

Add the sliced garlic to the ravioli mixture. Break open any whole tomatoes with a spatula and stir in half of the chopped parsley. Stir Alfredo sauce and a handful of grated Parmesan cheese into the ravioli. Toss everything together and cook for an additional 1-2 minutes.

Plate the ravioli and top with the split lobster tail. Garnish with the remaining parsley and more Parmesan cheese. Enjoy!

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