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.

Bring a large pot of salted water to a boil over high heat. Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt.

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.

Remove the lobster heads from the pan and discard. Add the chiles and garlic to the olive oil and cook for a few minutes until fragrant. Add the wine and cook until reduced by half.

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.