Step 1

Set a large sauté pan over medium heat. Add the butter and olive oil to the pan.

Step 2

Meanwhile chop the shallot and garlic. Then chop the lobster tail meat into small ½-inch pieces.

Step 3

Once the butter has melted, add the shallot and garlic to the sauté pan. Sprinkle with salt and pepper. Move the onions around the pan for 1 to 2 minutes to soften, but make sure they do not burn. Then pour in the heavy cream, sherry, old bay seasoning, and dried tarragon.

Step 4

Bring to a simmer, then lower the heat and simmer for 5 minutes. Add in the chopped lobster tail meat and the grated Parmesan cheese. Stir well and allow the sauce to simmer and thicken another 3 to 5 minutes.

Step 5

Taste, and salt and pepper as needed. Turn off the heat, but cover to keep warm.

Step 6

Meanwhile, set a large pot of salted water over high heat and bring to a boil. Cook the refrigerated ravioli according to the package instructions. The moment it’s done, drain and plate the ravioli so they do not stick together. Then ladle hot creamy lobster ravioli sauce over the top and serve!