Adapted from: Champagne and Truffle Cream Sauce, Open Source Food
1 pound cooked ravioli or tortellini
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon truffle oil (black or white)
1 cup Champagne
7 ounces lobster meat, chopped
1 cup freshly-grated Parmigiano-Reggiano cheese
1 teaspoon course sea salt
freshly-ground black pepper, to taste
In a sauté pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.
Add the cream and truffle oil, and bring to a boil. When the sauce begins to thicken, add the lobster and cooked pasta.
Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the pasta evenly. Enjoy immediately.