• Start by making the filling for the ravioli. In a large skillet, melt 5 teaspoons of butter over medium heat. Add in 2 pounds of cooked lobster meat and cook until it starts to lightly brown.
• Remove the lobster from the skillet and set aside. In the same skillet, melt an additional 5 teaspoons of butter over medium heat. Add in 5 teaspoons of flour and stir until well combined.
• Gradually pour in 4 cups of light cream, stirring constantly to prevent lumps from forming. Once the mixture has thickened, add in 0.5 pounds of sautéed mushrooms and 2 teaspoons of shallots.
• Stir in 3-4 teaspoons of light sherry and continue cooking until the sauce is smooth and creamy. Season with salt and pepper to taste.
• In a large pot, bring 6 quarts of water to a boil. Add in a pinch of salt and a dash of oil to prevent the ravioli from sticking together.
• Carefully add in the ravioli sheets and cook for 2-3 minutes until they are al dente.
• Drain the ravioli sheets and lay them out on a flat surface. Using a cookie cutter, cut out circles of ravioli dough.
• Place a spoonful of the lobster filling onto one half of each circle, leaving space around the edges to seal the ravioli.

Fold the other half of the circle over the filling and use a fork to crimp and seal the edges.

• In a separate skillet, melt 4 teaspoons of butter over medium heat. Add in a dash of oil and 1 ounce of brandy. Carefully add in the ravioli and cook for 2-3 minutes on each side until they are lightly browned.
• Serve the ravioli hot with the creamy sauce drizzled on top and garnish with a sprinkle of paprika. Enjoy!