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  • Writer's pictureCarlos Sarmiento

Lobster-crab ravioli with lobster-shrimp sherry cream sauce and 2020 Daou Bodyguard Chardonnay

(Photo: Carlos Sarmiento)

I wasn’t sure if it was divine inspiration or just plain hunger cravings but seafood was definitely on the menu.

Returning to my love of European cuisine, there’s nothing more gratifying to know when ingredients truly come together.

(Photo: Jérôme Labouyrie)

For this new dish, I am pulling ingredients from Italy and Spain and preparing them in a delicate manner, fashioned by those fancy restaurants that you might find in Paris. Let‘s get cooking!

Menu: Lobster-crab stuffed ravioli with lobster-shrimp sherry cream sauce.

Wine pairing: 2020 Daou Vineyards - Bodyguard Chardonnay (Paso Robles, California)

Serves 2


  • 1 (9 ounce) package of Nuovo Pasta Lobster-crab ravioli.

  • 1 half pound lobster tail (cleaned and cooked, cut in bite sizes)

  • 3 jumbo shrimps (deveined, tailed removed and cooked, cut into bite sizes)

  • 4-6 jumbo shrimps (deveined, tail on, cooked, for garnish)

  • 1 cup of heavy cream

  • 1/4 cup of sherry

  • 1 shallot, finely minced

  • 1 leek, white part (cleaned and thinly sliced)

  • 1 teaspoon of red pepper flakes

  • 2 tablespoons of unsalted butter

  • 1 tablespoon of fresh chives, finely chopped

  • 4-6 sprigs of fresh chives (for garnish)


*Lobster & Shrimp: If you opt for fresh lobster tail and shrimp, ensure the lobster tail is removed from shell and cleaned. Shrimp should be deveined and tail should be removed (except for a few other shrimp with tails that will be used as edible garnish, but also deveined). They can be quickly cooked in a pan with a few tablespoons of butter at medium-high heat. Approximately 3 minutes on each side for the lobster tail and 3 minutes overall for shrimp, then chopped into bit size piece.


  • On a large pan, melt butter on medium-high heat. Add shallots and leeks cook for 2-3 minutes.

  • Add sherry to deglaze, stirring shallots and leeks until sherry is about to evaporate. Add cream and pepper flakes. Stir.

  • Add chopped lobster and shrimp to the sauce, reduce heat to low simmer and gently stir for about 5 minutes.

  • Add chopped chives, and garnishing cooked shrimp (with tails on), stir for a minute and then remove from heat.


  • Cook ravioli pasta per package instructions.

  • Carefully drain pasta and divide equally in to two large, deep bowls.

Serve it up!

This recipe promises to deliver one exquisite looking (and tasting) dish.

The ravioli should already be divided equally into two large deep bowls. Next, carefully spoon sauce over the ravioli, making sure not to put too much sauce (you still want to be able to see parts of the raviol).

To finish off with the garnishes, place 2-3 shrimp with tails on top of each dish and then place a few fresh chive sprigs on top of the plates (next to the shrimp with tails).

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

As the newest addition to the Daou family, the Bodyguard Chardonnay uses grapes from the famous Santa Barbara appellation that benefits from the proximity of Pacific Ocean.

Cold fermentations are performed to maintain the aromatic precursors with a combination of French and American oak to deliver a creamy and buttery mouthfeel. 2020 Daou Vineyards - Bodyguard Chardonnay (Paso Robles, California)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Tasting notes:

The 2020 vintage offers fragrant aromas of golden apple, buttered toast, honey and lilac. Subtle notes of bartlett pear, star fruit, hibiscus and nutmeg round out the elegant, floral bouquet.

The texture is smooth and silky, cascading across the palate with enticing flavors of spiced pear, Granny Smith apple, golden kiwi and honeysuckle, all underlain by mouthwatering minerality.

Secondary layers reveal nuances of white peach and toasty oak, hazelnut, honeydew melon and citrus zest.

A crisp, clean finish shows remarkable length with lingering notes of lemon curd and pineapple.

Grapes: 100% Chardonnay

Alcohol: 14.5%

Food pairing: Pairs wonderfully with seafood, cream sauces.


Special thanks to Daou Vineyards for this unique opportunity to experience and pair this phenomenal wine. —————————————————————

Decorative wine bottle collar drip ring by:

(Special discount promo code: CFW15)


Paris photos courtesy of Jérôme Labouyrie.

Merci Jérôme pour ta merveilleuse contribution de photos. Paris est en effet une ville spéciale à capturer.

(Photo: Jérôme Labouyrie)

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