Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set ...

Deselect All. Filling: 1 1/2 cups chopped cooked lobster meat. 1/3 cup ricotta cheese. 1 tablespoon grated Parmesan. 1 tablespoon minced scallions. 1 teaspoon minced fresh parsley

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes.

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon.

For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat.

To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water.

Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg.