Lobster Ravioli with Corn-Chive Cream

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.7 cup regular corn cream-style canned
• 3 tablespoons chives fresh chopped
• 0.3 cup half-and-half 
• 3 ounces lobster tail meat cooked finely chopped ( 2 small tails)
• 3 tablespoons milk 1% low-fat
• 0.3 cup shallots minced
• 1 tablespoon butter unsalted
• 10  wonton wrappers 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• slotted spoon

Directions

1. Melt butter in a small saucepan over medium heat.
2. Add shallots, and saut 2 minutes or until tender.
3. Combine half of shallots and lobster meat in a bowl. Reserve remaining shallots in pan; set aside.
4. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons lobster mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle.
5. Fill a large saucepan with water, and bring to a simmer; add ravioli. Cook 2 to 3 minutes or until done.
6. Remove ravioli with a slotted spoon. Keep warm.
7. Combine corn and milk in a blender; blend until smooth.
8. Add corn mixture to shallots in small saucepan; stir in half-and-half and pepper. Cook over medium heat until thoroughly heated; add chives.
9. Divide ravioli evenly between 2 shallow bowls. Spoon sauce over ravioli; serve immediately.