Step 1

Have all the ingredients prepared and the ravioli cooking separately.

Step 2

Place a small saucepan over medium-low heat. Add the butter, shallots and garlic. Sauté for several minutes until soft, stirring regularly.

Step 3

Add the white wine and bring to a boil. Then stir in the cream. Let it bubble for a few minutes stirring regularly until it thickens enough to coat the back of a spoon.

Step 4

Add salt and pepper to taste along with droplets of lemon juice if using.

Step 5

For a rose-colored sauce, stir in the optional tomato paste. Then fold in the lobster meat if using.

Step 6

Pour over drained ravioli to serve.