Macadamia Nut and Lobster Ravioli with Curry Sauce

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I thought this recipe was heavy on the garlic and curry, to the point that it overpowered the taste of the lobster, which, as the most costly ingredient should have been showcased. I use 2 tsp. of Penzey Sweet Curry and still it was too strong. I also use 2 TBSP. Flour and 2 TBSP. Butter, which was about right.

I'll try this again but I will cut way back on the garlic and curry.

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this is a really delicious sauce - but not for lobster ravioli - I would definitely use it again for a veggie or potato dish

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The ratio between the butter and the fluor HAS TO BE WRONG in the sauce. Are you kidding me? 2 teaspons of butter, 2 tablespoons of fluor....I don't think so. The curry was way to strong and would not be a good match to a delicate lobster ravioli.