1 tbsp. unsalted butter
1/4 cup minced shallots
3 ounce cooked lobster tail meat, finely chopped
10 wonton wrappers
2/3 cup canned cream-style corn
3 tbsp. 1% milk
1/4 cup light cream
1/8 tsp. black pepper
3 tbsp. chopped fresh chives

Melt butter in small saucepan over med heat, add shallots, sauté until tender. In a bowl combine half of shallots and lobster meat, reserve remaining shallots in pan, set aside. Working with 1 wonton wrapper at a time, spoon about 2 tsp lobster mix into center of each wrapper. Moisten edges w/ water, bring 2 opposite corners together with a fork to seal, forming a triangle. Fill a large saucepan with water, bring to a simmer, add ravioli. cook 2-3 min or until done. Remove ravioli with a slotted spoon; keep warm.

Combine corn and milk in a blender. Blend until smooth. Add corn mix to shallots in saucepan, stir in light cream and pepper. Cook over med heat until thoroughly heated. Add chives.

Divide ravioli evenly between 2 bowls. Spoon sauce over ravioli.

Serve immediately.

Unbelievably yummy, but lo-cal and lo-fat.

Submitted by: Sherry Monfils