Rich and decadent - and easy to make!
1 1/2 cups dry Sherry
1/2 teaspoon EACH salt and pepper
3 tablespoons butter
1/3 cup heavy cream
1 1/2 pounds lobster ravioli
1/3 cup olive oil
3 tablespoons lemon juice
Tomatoes for garnish
Place Sherry in a small saucepan. Bring to a boil and let cook until reduced by half (about 15 minutes). Stir in salt, pepper and butter. After butter melts, turn off heat and add cream. Set aside.
Boil lobster ravioli according to package directions. Drain, return to pot, add olive oil and lemon juice and gently toss to coat. Arrange ravioli on a serving platter, top with Sherry sauce and decorate with tomato pieces. Serves 4 - 6.