Ingredients

• 1 package lobster ravioli
• ½ lb. of fresh, cooked lobster meat, preferably with two small tails cut lengthwise
• 2 tablespoons butter
• 1/8 cup dry white wine

For the saffron cream sauce

• 2 tablespoons butter
• 1 shallot, minced
• ½ cup dry white wine
• 2 good pinches saffron threads
• 2 cups whipping cream
• ¼ teaspoon of cayenne pepper
• Salt and pepper to taste
• Fresh chives

Directions

1. Saffron cream sauce: Melt butter in a medium saucepan over medium-low heat. Add shallot and cook until translucent. De-glaze by adding wine; cooking and stirring until wine evaporates (about 3 minutes). Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with cayenne pepper.
2. Cook ravioli by following the preparation on the package, drain.
3. Lobster: While ravioli is cooking, melt butter in a medium skillet over medium-high heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you have a nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides—about 3-4 minutes. Set aside.
4. Plating: Add 3-4 tablespoons of sauce on each plate. Place 3-5 ravioli on top. Spoon sauce over ravioli. Top with a few lobster pieces. Garnish with snipped chives that you will lay on top and across the entire dish. If you like a little kick; sprinkle with a tiny bit of cayenne pepper.