Zesty Lobster Lemon Butter (Print Version)

# Ingredients:

→ Lobster Filling

01 - 250 g cooked lobster meat, finely chopped
02 - 1 egg yolk
03 - 2 tablespoons mascarpone or cream cheese
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 teaspoon lemon zest
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Pasta & Assembly

08 - 8 to 12 fresh pasta sheets or pre-made ravioli wrappers
09 - Flour, for dusting
10 - Water, for sealing pasta

→ Lemon Butter Sauce & Garnish

11 - 4 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - Zest of 1 lemon
14 - Juice of 1 lemon
15 - 60 ml dry white wine (optional)
16 - 120 ml heavy cream (optional)
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
19 - Fresh parsley, chopped, for garnish

# Instructions:

01 - In a mixing bowl, combine the chopped lobster meat, egg yolk, mascarpone or cream cheese, chives, lemon zest, salt, and pepper. Stir until the mixture is smooth and evenly incorporated.
02 - Lay out the pasta sheets on a lightly floured surface. Place 1 teaspoon of the lobster filling onto each sheet, spacing evenly. Brush the edges with water, fold to enclose the filling, or place another sheet over the top. Press the edges to seal and crimp with a fork. Ensure each ravioli is well dusted with flour to prevent sticking.
03 - Bring a large pot of salted water to a gentle boil. Add the ravioli in batches, being careful not to overcrowd the pot. Simmer for 3 to 4 minutes, or until the ravioli float to the surface. Remove with a slotted spoon and set aside.
04 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until aromatic. If using, pour in the white wine to deglaze the pan and let it reduce slightly. Stir in the lemon juice and zest. Add cream for a richer sauce if desired, and gently simmer until slightly thickened. Season with salt and pepper.
05 - Transfer the cooked ravioli to the skillet with the sauce and gently toss to coat. Plate the ravioli, garnishing with chopped fresh parsley and additional lemon zest if desired. Serve immediately.

# Notes:

01 - Dust ravioli generously with flour before cooking to prevent them from sticking to each other or the pot.
02 - Cook ravioli in batches to maintain consistent water temperature and assure even cooking.
03 - For greater lobster intensity, use lobster stock in the sauce instead of white wine.
04 - Add red pepper flakes for a subtle spicy note, or substitute mascarpone with ricotta for a lighter filling.
05 - Drizzle with a few drops of truffle oil before serving for additional elegance.
06 - Pair with arugula salad and garlic bread for a balanced meal.

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