2 (1 1-1/2 pound) whole lobsters or 3 (8-10 ounce) lobster tails, cooked
Separate the lobster meat from the shells. The meat will be used in the ravioli filling, the shells to flavor the sauce.
Make lobster sauce first. In a large saucepan or stoc... (continued)
Get this recipe with a Nick Stellino VIP Subscription
Fresh Pasta Sheets