Singular Sensation Lobster

Lobster-roll season may be coming to a close, but our celebration of the succulent seafood is just getting started.

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Brown Butter Lobster Ravioli

Makes 8 servings Total time: 1 hour 30 minutes

In a large pot, bring salted water to a boil. Add 3 lobster tails (6 to 7 ounces each, from 1- to 1½-pound lobsters) and 1/4pound uncooked shrimp (peeled and deveined) and cook until shells turn bright red and shrimp turn pink, 5 to 8 minutes. Use tongs to remove, let cool, and extract lobster meat from shell. Finely chop meat and shrimp. In a large skillet over medium heat, brown ½ cup (1 stick) salted butter, stirring often, until golden and toasted. Add 2 garlic cloves, minced or grated, and ½ tsp. crushed red pepper flakes, and cook 1 more minute. Remove from heat and stir in lobster; shrimp; 1/4cup parsley, chopped; 1 tsp. each lemon juice and zest; and a pinch each of kosher salt and ground black pepper. Add 1 cup ricotta and stir to combine. Set filling aside. Roll 1 pound fresh pasta dough into lasagna sheets. Place 1 Tbsp. blobs of filling 1" apart over half of 1 sheet. Brush water around filling, then fold sheet over fillings and press down to seal. Cut into squares. Keep ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. To make sauce: In a medium saucepan over medium heat, warm 2 Tbsp. butter and 2 Tbsp. olive oil. Add ½ yellow onion, chopped, and cook until fragrant, about 5 minutes. Add 4 garlic cloves, minced or grated, and cook another minute. Stir in 1 (28-ounce) can crushed San Marzano tomatoes and season with salt and pepper. Cook over low heat, stirring occasionally, until thickened slightly, 15 to 20 minutes. Stir in 1 cup