Saffron Risotto & Lobster & Lemon-Caviar Ravioli
 

 Step 10:

Divide one sheet of dough into four sections and put a Tbsp of caviar filling in the center of each section. Trace a bit of water around the fillings. Place the other sheet on top and seal around the fillings. Use a cookie cutter to cut out the four rounds.

Boil the ravioli for about 5 minutes or until cooked.
  
 
 Step 11:

The Lemon, Tarragon, Butter Reduction:

Ingredients:
1 cup White Wine Vinegar
2 stalks Tarragon
8-10 Whole Peppercorn
1 Lemon
1 Shallot
1 cup Lobster Stock
Reserved Beurre Monte from Lobster

Bring the white wine vinegar, tarragon, shallot, 1/2 lemon, and peppercorn to a boil, and reduce by 3/4. Strain well.

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