Easy Lobster Ravioli

                                                                                                                    

1 package of lobster raviolis (10-12 ounces)

1 jar of lobster bisque (10-12 ounces)

1 teaspoon corn starch

1 teaspoon water

1/2 lb. pre-cooked lobster

fresh chopped Italian parsley

Boil Water

Fill a large pot about half full with water.

Add a little bit of fresh ground salt - it will flavor the water and also raise the boiling point slightly.

Let the water preheat while you prepare your sauce.

Prepare your sauce 

Cornstarch mixture

Mix one teaspoon of cornstarch with one teaspoon of water. This mixture will act as a thickener. Bisque should already be pretty thick; if you are using a particularly thin one, use a little more cornstarch/water mixture.

Make the sauce.

Place the bisque in a pot on med-high heat. Stir in the cornstarch mixture and bring to a boil, stirring frequently.  Once the bisque is boiling, reduce the heat to medium. If you are adding extra seafood, now is the time to do it. It will continue to boil and thicken. Stir it regularly so nothing sticks to the sides/bottom, and so a film does not form on the top.

Cook the ravioli

When the water has reached a rolling boil, add the raviolis. Cook them for 6-8 minutes. When the ravioli is tender and all floating, drain them. Save the pot to mix with the sauce so you don't have to dirty extra dishes.

Mix the ravioli with the sauce. Place your large pot off of the heat. Put the ravioli back in the pot, and pour the sauce over it. Gently toss to coat. Plate your ravioli. Top with fresh ground pepper. Enjoy!