Preparation Steps

• Bring a large pot of well-salted water to a boil. Split the lobster tails lengthwise with kitchen shears, pull the meat free from the shells, and pat it dry. Season the lobster lightly with salt, pepper, and a pinch of Old Bay.
• Cook the ravioli 1–2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain and set the ravioli aside (toss with a few drops of olive oil to prevent sticking if needed).
• Heat 2 tablespoons butter and the olive oil in a wide skillet over medium heat. When the butter is melted and just foamy, add the lobster meat and sear 45–60 seconds per side until opaque. Transfer to a cutting board and roughly chop into bite-size pieces; tent with foil to keep warm.
• Add the remaining 1 tablespoon butter to the same skillet. Stir in the shallots and a pinch of salt; cook over medium heat until softened, about 2 minutes. Add the garlic, oregano, and crushed red pepper; cook 30 seconds until fragrant, without browning.
• Pour in the white wine and scrape up any browned bits. Raise heat to medium-high and simmer until reduced by about half, 3–4 minutes. Stir in the heavy cream, lemon zest, and a small pinch of salt; reduce heat to medium-low and simmer gently 1–2 minutes to slightly thicken.
• Add the drained ravioli to the skillet along with 2–3 tablespoons of the reserved pasta water. Toss over medium-low heat until glossy and coated, 1–2 minutes. Fold in the parsley and about half of the chopped lobster to warm through.
• Remove from the heat and finish with the lemon juice and several grinds of black pepper. Adjust salt, and add a tiny splash more pasta water if the sauce needs loosening.
• Plate the ravioli, spoon the remaining lobster over the top, and drizzle with any sauce left in the pan. Serve immediately.