Our local Earth Fare has some beautiful looking fresh lobster ravioli. I thought I’d get some and have it with a nice lemon-cream sauce. I’ve found some recipes on the internet, but I’d much rather try out a recipe from someone who can actually say “I’ve tried this and it’s fantastic”. If anyone has suggestions for any other kind of sauce that would work with this ravioli, I’d love to see those, too! Maybe something with thyme…
And how exactly does one add lemon to cream without curdling the cream??
It’s pretty hard to curdle heavy cream. The high fat content makes it pretty stable. So unless you’re adding ridiculous amounts of lemon, I wouldn’t worry about it.
Do not, on the other hand, try to use milk or half & half. They will curdle. I know this from experience.
Can’t help you on the recipe… I typically just throw something together on the spot.