For the Lobster Stock: (If you don't have lobster shells to make this, don't. Just substitute some bottled clam juice in the sauce recipe)
Shells from 4 lobster (or however many you have)
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion diced
1 shallot, diced
2 bay leaves
10 black peppercorns
1/2 cup dry white wine
2 tablespoons tomato paste
Water to cover
For the Ravioli
1 package medium to thick skinned won-tons
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/4 cup chopped shallot
6 shrimp, peeled, deveined and chopped into pieces
9 ounces cooked lobster meat (or more if desired), chopped into chunky pieces
1/4 cup low fat ricotta cheese
dash of heavy cream
Salt and pepper to taste
Freshly ground nutmeg, to taste (about 1/4 teaspoon is what I used)
Dash of dry sherry
For the Cream Sauce
1 cup dry white wine
2 cups lobster stock (or 1 bottle clam juice)
2 cups heavy cream
1/2 cup chopped tomatoes (canned is o.k.)
Dash dry sherry
How to make it
Prepare the Lobster Stock:
In a large Dutch oven or heavy stock pot, place the lobster shells and vegetables (carrot, celery, onion, shallot) over low heat, cover and allow to sweat for about 10 minutes, then add the wine and tomato paste. Stir well, add the bay leaves, peppercorns and enough water to cover. Bring to a slow simmer, simmer on low heat for 30 minutes. Shut off the heat, cover and allow to seep for 1 hour. Pour through a sieve to remove the solids, then again through a fine sieve to remove any sediment. Measure out 2 cups, set - aside. Save any remaining stock for another use.
Prepare the Ravioli:
In a skillet, melt the oil and butter together; add the shallots and shrimp and cook until the shrimp is cooked through and the shallots are soft. Allow to cool. Place the ricotta into the work bowl of a food processor, add the shallots and shrimp and process until a fine paste is formed. Pour into a bowl; fold in the lobster meat, a dash of cream, salt, pepper, nutmeg and sherry. Taste and adjust seasonings as needed.
On a work surface, place a won-ton wrapper. Fill the center with about 1 tablespoon of the lobster mixture, brush the edges, up to the filling, with water, place another wrapper on top and press to remove air and seal the lobster in the center. Cut around the edges (I use a biscuit cutter, but you could us a glass or just rough cut with a knife) leaving a nice edge of dough with the meat in the center. Make sure the edges are well sealed otherwise the filling will come out when being cooked. Continue until you run out of meat, or wrappers. Bring a large pot of salted water to a boil.
Meanwhile: Make the sauce:
In a saucepan, reduce the wine to 1/4 cup. Add the stock and reduce to 1 1/4 cups; about 10 - 15 minutes, then add the cream and tomatoes. Cook for 5 - 10 minutes over medium-low heat. Using an immersion blender, blend well until the tomatoes are all incorporated into the sauce. Keep warm and set-aside (I use a thermos to hold my sauce).
When the ravioli are all made and the water is boiling; heat the sauce in a large wide skillet. Carefully lower the ravioli into the water. Gently stir (you want to be careful so you don't break them apart). Once they rise to the surface, allow them to cook for 2 minutes, then remove with a slotted spoon into the sauce. Cook for an additional 2 - 3 minutes in the sauce. Serve on heated wide bowls with additional sauce on top, if desired.