New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli

Ingredients

24 oz lobster tail meat, divided
3 bottles New Belgium Brewing Snapshot Wheat Beer
32 oz seafood stock
32 oz chicken stock

4 Tbs butter
2 cloves garlic, minced
2 Tbs finely chopped shallots
2 tsp chopped fresh chives
1 tsp chopped fresh parsley
2 oz brandy
3 Tbs New Belgium Brewing Snapshot Wheat Beer
7 oz ricotta cheese
Salt
Pepper
Your favorite fresh pasta recipe or wonton wrappers to form ravioli
4 Tbs butter

Directions

In large stock pot, bring the 3 bottles of New Belgium Brewing Snapshot Wheat Beer and stocks to a boil. Add lobster tails. Allow to poach for about 10 minutes, until just cooked. Remove from stock (save stock); cool. Remove meat from tail, chop lobster into small pieces. Place butter in large skillet. Add garlic & shallots; cook until soft. Add 20 oz of lobster, chives and parsley and sauté for 2 minutes. Add brandy and 3 Tbs New Belgium Brewing Snapshot Wheat Beer; reduce for several minutes. Remove from heat. Cool to room temperature. Combine with ricotta, salt & pepper to taste. Place ½ tsp on each ravioli, fold and seal with egg wash. Boil reserved stock to poach the ravioli for 8 to 10 minutes. Allow to drain. Heat remaining butter in skillet and sauté ravioli until lightly browned.

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