We love seafood! An easy way to make a restaurant style dinner from store bought lobster raviolis.

10oz package Lobster Ravioli

1/3 cup Chicken stock

4 oz Creme Fraiche

2 Slices of Bacon

1 shallot finely chopped

2 cloves Garlic minced

1/2 cup Grape Tomatoes (keep whole)

1 Lemon (Zest and then quarter it)

1/4 cup Panko

Dat’l Hook Ya Blackened seasoning

Dat’l Hook Ya Sauce

1/4 cup Parmesan cheese

Olive Oil

3 Tbsp Butter

1/4 cup Fresh Spinach

Add lobster ravioli to boiling water that was salted and cook per instructions on package, set aside when done. In a small pan, place on medium heat and once hot add 1 tbsp butter with panko. Cook until lightly browned. Once cooked lightly sprinkle blackened seasoning onto the panko. Set aside. Bring a medium pan to medium heat and cook bacon until crispy. Remove from pan and chop up bacon. Discard excess grease drippings from pan but to not wipe clean. Add a drizzle a small amount of olive oil into the hot pan. Add tomatoes and a light sprinkle of blackened seasoning. Cook until they start to brown and burst, around 3 minutes. If some do not burst, press on them until they do. Move to a bowl once cooked. In this same pan, do not clean it but add 1 tbsp butter, garlic and shallot. Cook until fragrant 1-2 min, but do not burn! Turn pan to low heat and add Creme Fraiche and 1 tbsp Dat’l Hook Ya sauce. Cook 1 min. Bring back pan to medium heat and add back the tomatoes to the sauce, add chicken stock, lemon zest, 1/2 the lemon juice. Cook sauce 3 min or until slightly thickened. Add in the spinach, cooking another 2-3 minutes. Add in the cooked ravioli and 1 tbsp of butter. Toss until evenly coated with sauce. Add the Ravioli to a bowl, sprinkle on the toasted panko, chopped bacon, and parmesan cheese. Squeeze on more lemon to taste. Restaurant quality food at home!