With love, from my little kitchen to you...: seafood and ravioli

I don't know about you, but I love seafood. And I love ravioli. So it only made sense that I would make this dish: lobster ravioli with langostinos.

Let's begin...

The ingredients: langostinos, lobster ravioli, fennel (aka anise), shallots, clam juice, butter, lemon, and white sauce:

Now for the White Sauce (also called Bechamel), which I make all the time, which is super easy, and a great base for anything you make that has a creamy sauce. The recipe is super simple, and easy to remember: 2-2-1: 2 tbsp flour, 2 tbsp butter, and 1 cup milk. All you have to do is add the butter and flour to a small sauce pot over medium-high heat, and stir until they make a nice, smooth paste. Then, add the milk and whisk constantly for a few minutes until the sauce thickens. Then it's done.

Ok, back to the main dish.

Get some water boiling for the ravioli, heat a pot on medium-high for the seafood, then start chopping- shallots first. Once they are chopped, add them to the pot with a little butter.

Next, slice up some fennel then add that to the pot.

At this point, the water should be boiling for the ravioli, so get those going.

Next, add some clam juice to the pot with the veggies in it. I used 2 small bottles in this batch.

While that is heating up, zest a little bit of lemon and add it to the pot. Then add the langostines.

Next, add the white sauce. I strained it into the pot in case there were any lumps in it from the flour.

Let this heat a little longer, stirring well so that all the flavors get mixed up nice and good. And while you are stirring, give the broth a taste test to see if it needs a little salt and pepper.