Step 1

Heat olive oil in a Dutch oven or cast iron over medium heat. Add the garlic and shallot. Cook until fragrant, about 1 minute.

Step 2

Add the white wine and the lobster shells, if using. Reduce the wine by about a half.

Step 3

Add the heavy cream. Bring to a simmer, and reduce by about a half again (this should take around 10 minutes). Strain into a separate bowl, and set aside momentarily.

Step 4

In the same pot your were cooking the sauce in, add the last table spoon of oil, the tomato paste, and the lemon juice. Heat through. Add the cream mixture, and mix until smooth. Add the parmesan cheese, season and taste. Add more salt/pepper as needed. Add the lemon zest. Add your lobster meat. Reduce heat to low.

Step 5

Cook the lobster ravioli for 90 seconds for homemade, or according to package directions. Drain, and add the ravioli to the sauce.

Step 6

Serve on a large platter or in a pasta bowl. Garnish with tarragon leaves, more parmesan, and black pepper. Serve immediately.