Raviolis of Maine Lobster with White Truffle Sauce

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Amazing dish!
I made everything from scratch, so it took me almost a day to finish, but 1 I learned techniques that I can use elsewhere (wine reduction 2 I made a bigger batch and froze the ravioli and 3 scored big points with real foodies.

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Once I finally figured how to make raviolis this became one of my great entertaining recipies. EVERYONE is impressed by Lobster and Truffle. You can make everything ahead of time and finish my warming reduction and adding the finishes to it while your raviolis cook. I keep a few in my freezer all the time now.

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This recipe is fabulous! Made it for a special Christmas dinner party. I cooked 2 - 1-1/2 pounds lobsters but kept the rest of the stock measurements the same. I couldn't find truffle butter, although Emeril has a recipe for it on this website. I wanted some pieces of truffle in the sauce, so I bought a product called 'Trufka' Truffle Pearls, found it at whole foods in the caviar section (about $16. It's actually truffles but looks like caviar. Perfect for this recipe. I doubled the sauce recipe, I used the whole jar of Trufkas. I just added the required amount of butter and about 2 teaspoons of truffle oil. (Also found it at whole foods - $13 I made the raviolis and froze them, boiled them for about 5 minutes, when they float to the top, they're done. The raviolis tasted like something from a 5 star restaurant, superior flavor. If you want to wow your guests, make this!

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Made this with pasta instead of ravioli and it was great! Got lots of compliments. Can't wait to make it again!