Step 1

Boil a large pot of salted water* for the ravioli.

Step 2

In a medium saucepan, melt butter over medium heat. Once butter just begins to brown, add shallot and sauté for about 2 minutes or until shallot is translucent (turn down heat if it begins to brown).

Step 3

Add garlic and pepper and sauté for 1 more minute. Take care not to burn the garlic.

Step 4

Your water should be boiling now, so it's time to cook ravioli in a large pot of boiling salted water over medium-high heat.

Step 5

Pour heavy cream into the saucepan, add salt, bring to a low simmer, then reduce heat to medium-low.

Step 6

Allow to simmer for about 2 minutes, then add 1/4 cup hot pasta water. Stir well. Thin with more pasta water as needed. Simmer for 1 minute and then turn off the heat.

Step 7

Arrange lobster ravioli in a shallow pasta bowl, pour sauce on top and garnish with chopped parsley or a parsley chiffonade.

Step 8

Serve immediately with lemon wedges. I like to squeeze just a bit of fresh lemon juice over the top right before I eat for a nice brightness.