A bunch of left overs (except lobster tail) that worked well together. I had frozen the jus from the low cooked crab, then added the lobster shells, white wine, butter, curry and finished with some lime juice and parsley. The ravioli was made last week when I had made some fresh pasta and wanted to use the trimmings and rounded ends, so I ended up using some of the lamb curry (curry + reduced lamb stock) as the filling. With the butter poached lobster tail, it came together really nicely and was a home run when served.
