Lobster Ravioli - The Perfect Lobster Filling

Lobster ravioli is an Italian pasta dish containing special ravioli noodles with a lobster filling and seafood sauce. To make a wonderful filling, utilizing the claw and tail meat of lobster can deliver a deeper lobster flavor into your ravioli. You can make the perfect lobster stock from the legs and carcasses, and a wonderful cream sauce with these things.
I always begin with the sauce. You can think of a light cheese sauce with capers, or a butter sauce with lemon sautéed in the butter and a few drops of cocktail. In a cast iron large skillet or stockpot, sauté onion and celery together in olive oil; add the lobster parts and cook until they turn red and fragrant. Pour in around 2 tablespoons of sherry to deglaze. Add a low in salt chicken broth and simmer for about an hour with a bay leaf or sage, and a few whole peppercorns. So far, it's the perfect sauce for my lobster ravioli. To make the perfect lobster ravioli filling, you can try the recipe below.
You'll need:

• 2 tablespoons, 1 ½ teaspoons butter
• 1-2 tablespoons mint shallots
• 3 pounds lobster meat, cleaned, boiled and minced
• 1/2 pound fresh mushrooms, cubed or minced
• 2 tablespoons, 1 ½ teaspoons flour
• 6 cups light cream
• 3 tablespoons sherry
• Salt and pepper

Soften butter in a separate saucepan or stockpot; add shallots and cook for about 2 to 3 minutes. Add the cubed lobster meat and mushrooms and cook for another minute. Do not brown. Slowly sprinkle flour over the sautéed mix while stirring constantly. Add sherry, stirring constantly then the cream sauce. Season with salt and pepper then continue cooking until mixture thickens. You may remove mixture from heat and spread out in a flat pan to cool, or puree to a smooth thick paste. Chill to cool.
Adding vegetables or cheese can also be great. You can even add a drizzle of white truffle oil into your sherry sauce for an added sophistication. You will love the blend of slight sweetness from champagne and light muskiness from the truffles.