Lobster Ravioli

Mound flour on a clean work surface and make a well in the center. Crack eggs into the well, add salt, and whisk gently with a fork to combine.

Gradually draw flour into the egg mixture, mixing with your fingers until a shaggy dough forms.

Knead dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

Combine lobster meat, softened cream cheese, parmesan, parsley, lemon juice, and black pepper in a bowl. Mix until just combined and chill until ready to use.

Divide dough into 4 portions. Working with one portion at a time, pass it through a pasta machine on the widest setting 2–3 times, folding in half between passes.

Continue passing the dough through progressively narrower settings until it reaches the second-thinnest setting; it should be thin enough to see your hand through it.

Lay the pasta sheet on a lightly floured surface. Place small spoonfuls (about 1 tsp) of filling in rows 2 inches apart.

Fold the sheet in half lengthwise over the filling. Press gently around each mound to seal out air, then cut into squares using a ravioli cutter or fluted pastry wheel. Repeat with remaining dough portions.

Bring vegetable broth to a gentle boil in a large pot. Working in batches, carefully add ravioli and stir gently to prevent sticking.

Cook until ravioli float and hold their shape, about 3–4 minutes. Remove with a slotted spoon and transfer to a serving dish.

Melt butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

Pour in heavy cream, add fresh tarragon, and simmer for 2 minutes. Season with salt and black pepper to taste.

Pour sauce over cooked ravioli, garnish with lemon zest and a parmesan shaving, and serve warm.