• 8 oz fresh lobster ravioli
• 8 oz. chopped lobster tail meat, lobster head meat or langostino tails, 2 TBS butter
• 2 TBS minced shallot
• 1/2 cup heavy cream
• ¼ cup white wine
• ½ cup shredded spinach (optional) 
• 1 ½ TBS fresh lemon juice plus zest from 1 lemon
• Salt and pepper to taste
• 1/3 cup finely grated parmesan 
• Minced chives, green scallions or parsley to serve

Cook ravioli for 4 minutes (or according to package instructions). Add lobster tail for the last minute. Drain in a colander. Remove lobster from shell when cool enough to handle and slice.

Meanwhile, melt the butter over medium heat in a large saucepan. Add the shallot and lobster meat. Cook until soft, about 5 minutes. Whisk in the cream, wine, lemon zest, salt and pepper. Bring to a simmer. If you want to add spinach, add it now until wilted, about 1 minute.

Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in lemon juice. 

Add ravioli to the pan with the sauce and toss to coat. Plate ravioli and sprinkle with chopped chives, scallions or parsley.