Lobster Ravioli in Cognac Lobster Cream Sauce.

Instructions

• In a sauté pan add butter, shallots, and garlic. On medium to low heat sweat the shallots. You can add a little salt to speed the process. Stir and careful not to burn.
• Cut your lobster tails into 2 to 3 pieces and add to the pan. Once the color changes to a vibrant orange add the cognac and tilt the pan toward the flame to burn the cognac. Very Important-This will produce a flame to be very careful not to burn yourself. Keep a large lid just in case the flame is high you can cover your pan to extinguish the flame.
• Once alcohol burns out remove the lobster pieces. Take the meat out of the shell and set it aside.
• Add the passata to the sauté pan rinse the container with a little water and add that too. Passata tends to be very thick. Cook for about 5 minutes or until oil comes to the top.
• Add your lobster cut pieces and chopped parsley. Now add your cream and cook for 10 minutes.
• In a large pot of boiling salted water add your ravioli and follow package timing instructions. (Careful not to overcook or they’ll open).
• With a skimmer remove ravioli and transfer in a colander to drain. Handle very gently.
• Add the ravioli to the sauce and cook for a minute until cream sauce costs them generously.
• Plate and garnish with parsley.