Lobster Ravioli With Corn-Chive Cream

• 1 tablespoon unsalted butter
• 1/4 cup minced shallots
• 3 ounces cooked lobster tail meat (about 2 small tails), finely chopped
• 10 wonton wrappers
• 2/3 cup canned cream-style corn
• 3 tablespoons 1% low-fat milk
• 1/4 cup half-and-half
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh chives

1. Melt butter in a small saucepan over medium heat. Add shallots, and saute 2 minutes or until tender. Combine half of shallots and lobster meat in a bowl. Reserve remaining shallots in pan; set aside.
2. 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.
3. Fill a large saucepan with water, and bring to a simmer; add ravioli. Cook 2 to 3 minutes or until done. Remove ravioli with a slotted spoon. Keep warm.
4. Combine corn and milk in a blender; blend until smooth. Add corn mixture to shallots in small saucepan; stir in half-and-half and pepper. Cook over medium heat until thoroughly heated; add chives.
5. Divide ravioli evenly between 2 shallow bowls. Spoon sauce over ravioli; serve immediately.

unsalted butter, shallots, tail meat, wonton wrappers, corn, milk, freshly ground black pepper, fresh chives

Taken from www.myrecipes.com/recipe/lobster-ravioli-with-corn-chive-cream (may not work)