Prepare Lobster Ravioli
Mince lobster meat.
Wash and mince mushrooms.
In sauté pan, soften butter, Add shallots. Cook 2 to 3 minutes until translucent.
Add lobster meat and mushrooms. Cook for another minute.
Slowly sprinkle flour over mix, stirring constantly.
Add sherry, stirring constantly. (If you want it a little pinker, shake in a little paprika.)
Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side.
Remove from the heat and spread it out on a flat pan to cool.
Roll out 2 ravioli pasta sheets. Mark out 2 1/4 x 2 1/4 inch squares.
Add 3/4 teaspoon of mixture into the marked square.
Lay the second sheet on top and use a ravioli tool to roll and seal.
Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).
Prepare and Cook Sauce
Melt butter.
Add flour, brandy, light cream and paprika.
Salt and pepper to taste.
Keep warm in a double boiler.
Cook Ravioli
Bring water, salt and oil to a boil.
Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon.
Boil 3 to 5 minutes, to your pasta preference.
Remove with slotted spoon or skimmer.
Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce.
Sprinkle with parsley.